Bacon Cheeseburger Soup – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Bacon Cheeseburger Soup, found over at Printable recipe can be found at the bottom of this post.  

Robyn’s Take:

This week’s recipe was Nance’s choice. I’m a big fan of cheeseburgers, so of course I was all for it. Then I looked at the ingredients, and I was like, “Holy clogged arteries, Batman!”

Bacon Cheeseburger Soup (3)
And Batman said “Um, what are arteries?”

So I opted to use half the amount of bacon.

Your ingredients:

Bacon Cheeseburger Soup (1)

Bacon (in that red bowl), 2 lbs ground chuck (back there in the background, peeking out at you), chopped onion, minced garlic, low-sodium chicken broth, a can of petite diced tomatoes, a can of cheddar cheese soup, dill pickle relish, and Worchestershire sauce.

Before I go on, let me also say that I was reaaaaaaaaally iffy about that dill pickle relish. I mean, relish? In a soup? I had decided to leave it out, but then Fred was intrigued rather than grossed out at the idea, so I decided to go for it. I figured the worst that could happen would be that it was terrible, whereupon the chickens would love to finish it off for us.

First, cook your bacon in a large Dutch oven. Or a big pot. I don’t think it HAS to be a Dutch oven, but then there’s a lot I don’t know.

Bacon Cheeseburger Soup (2)

My Dutch oven is CLEANED, but STAINED (or, as OldCat suggested, “rustic”). A few years ago, not long after I got it, I was boiling a chicken in it and I kind of wandered off and forgot it was on the stove, and the Dutch oven boiled dry and the chicken burned, and good CHRIST, what a nasty mess I had. I’m actually amazed the pot looks as good as it does.

(And as another aside – the word “pot” just reminded me – I was surfing around on my iPad in bed this morning because I didn’t feel like getting up, and I started surfing around looking at odor removal products (my house doesn’t smell like cat, despite the large number of litter boxes and, y’know, CATS, but I like to keep on top of what’s out there in case Fred suddenly starts getting his way and we end up with 30 cats) and then I realized I was on a site meant for people growing pot. I’m probably on some kind of law enforcement list now, and they’ll be breaking down my door and dragging me off to jail any minute.)

(PS: I did not learn of any new and exciting odor removal products; you’d think the pot growers would have all kinds of exciting ways to remove odor, wouldn’t you? Sadly, not so much. Carbon based filtering systems seem to be the best way to do it. If you ever wondered.)

So cook your bacon, is what I’m saying. Then drain it on paper towels.

Bacon Cheeseburger Soup (4)

Throw in your ground beef (or ground turkey if you prefer. I do not use ground turkey in ANYthing. Something about ground turkey grosses me out), onion, and garlic, and cook ’til the meat is cooked through and crumbly.

Bacon Cheeseburger Soup (5)

When it’s cooked through, drain it.

Bacon Cheeseburger Soup (6)

That’s my new colander, ain’t it fancy? It’s made of silicone, and it collapses so that it takes up less space. I’m all for kitchen gadgetry that takes up less space. This was the first time I used it, and it did a good job and cleaned easily.

Throw the ground chuck, bacon, and all your other ingredients into the pot and cook it over medium heat until it’s heated through, 10 – 15 minutes.

Bacon Cheeseburger Soup (7)

The recipe suggested you garnish it with french-fried onions, which I didn’t have on hand. I opted for a sprinkle of Cheddar.

Bacon Cheeseburger Soup (8)

And the verdict? It was good, and the dill pickle relish wasn’t actually all that odd. I would happily eat it again – though if I had to do it over again, I’d rinse the meat instead of just draining it. Also, I’d probably add less broth. I expected a thicker soup for some reason, and so did Fred.

Will I make it again? Probably not. If I were going to make a soup again, it’d be the Lasagna Soup. However, I’ll happily eat the leftovers for dinner tonight and tomorrow night, and so will Fred.

(PS: I totally did not notice the chunky tomato pieces while I was eating, but if you hate chunky tomato pieces even more than I do, you could substitute tomato soup or tomato sauce for the diced tomatoes.)


Nance’s Take:

Sheesh, I do not know what it is with me and the picking of soup recipes.  I don’t even really like soup.  And yes, I know I’ve mentioned this fact on the site before.  Who does shit like that?  Who would pick a recipe for something they don’t even like?   Oh, I know…lazy-ass people like me who like the idea of throwing a bunch of shit into one pot and calling it done.  Yay for soup!

Cheeseburgers are the all-American food, right?  Just like apple pie.  And Rice Krispie™ treats.  Heh.  I honestly picked this recipe because I thought it would be the least like soup.  That’s also why I picked that lasagna soup recipe, too.  And since it was another Paula Deen recipe I figured I would have another one-pot winner.


Miss Maddy sits atop the refrigerator to watch how this is all going to go down. She’s also hoping to snag some bacon. She’s on a special renal diet that doesn’t allow much protein so all of the sudden, Maddy loves her some meat and she will do anything to get it. Sigh.


I put Shirley (aka: my mom) to work making the bacon because I have no patience with that shit. The waiting and turning and flipping over…OHMYHELL, just kill me now! If my mother ever quits cooking bacon, we are screwed.


I went to work on the ground beef. Ugh, look at the amount of grease up in that pot and think about your arteries. I drained the shit out of that and I was this close to rinsing it out in a strainer, but I was afraid of losing all of the flavor so I didn’t.  And also, I figured it would make a helluva mess.  The recipe didn’t call for salt and pepper, but I added some anyway.


Of course, the onions were added in with the ground beef because that’s really the best way to do it. You get the flavor without the crunch that reminds you that you’re eating a vegetable. What? We’ve been dicing shit up extra, extra small in order to fool certain people in my family for years.


Bacon’s done!


I may or may not have cropped this picture so Rick could have it as a background for his computer.  Don’t worry, I’ve already checked into the life insurance situation.  Homeboy’s not going to leave me sitting here broke when he checks out from a heart attack!


This is where things started to get ugly. Seriously. I re-checked the recipe to make sure that it was only one can of cheese soup because I figured that bad boy was going to be watered down into nothing by the time I added the chicken broth and tomatoes.


This is after I dumped everything in. I drained the tomatoes before I put them in even though I wasn’t sure if I should. I like my soups thicker anyway, but you’ll soon see how that didn’t happen.  I also cooked it for more than the 20 minutes that the recipe said.  I was so hoping this mess would boil down into something thicker than what I was seeing.


I had this fantastic idea to toast a couple of buns like garlic bread to eat along with the soup (hello, cheeseburgers/buns/duh). Shirley slapped my ass down because the hamburger buns were new and she thought I should use the old bread instead. Really, Shirley? Mind you, the hamburger buns were a package of SIXFUCKINGTEEN buns.  So I didn’t bother using my fantastic idea and just made homemade croutons instead. But I have news for you, Shirley. I threw away that old bread and used the new loaf of bread to make the croutons. You’re not the boss of me! Wheeeee!


Maddy again. Keeping an eye on Rick because she hates him.  No lie.  She’s the only animal in the house that has no time for Dr. Doolittle and it breaks his heart.  Dr. Doolittle done got his ego checked by The Madster.  Ha!


It is what it looks like…boiled meat with some extra stuff thrown in to make it soupier. We all tasted it and voted nay so this  isn’t going to make it to the recipe binder. But I can tell you that we eventually managed to gag it down, after a large amount of croutons and grated cheddar cheese were applied. Clogged arteries be damned!

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Bacon Cheeseburger Soup - Nance & Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: Entree
Cuisine: American?
Serves: 6-8
  • 10 slices bacon, cut into ½ inch pieces
  • 2 lbs ground chuck or ground turkey
  • 1 chopped onion
  • 2 tsp minced garlic
  • 32 oz low sodium chicken broth
  • 1 (14½ ounce) can petite diced tomatoes
  • 1 (10¾ ounce) can cheddar cheese soup
  • ¼ cup dill pickle relish
  • 2 tablespoons Worcestershire sauce
  1. In a large Dutch oven, cook bacon until crisp. Remove to a piece of paper towel and let it drain.
  2. Add ground chuck, onion, and garlic. Cook until cooked through, 6 to 8 minutes. Drain well.
  3. Put drained ground chuck/ turkey back in Dutch oven, add all other ingredients and cook over medium heat until warmed through, 10 - 15 minutes.
  4. Garnish with french-fried onions or shredded cheese.


Lasagna Soup – Nance & Robyn Make The Same Recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Lasagna Soup, found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and I was looking forward to it, but a little iffy on it, too. Because I like lasagna, but I kind of don’t like little chunks of tomato in soups and stews. I can’t help it, there’s something about tomato chunks in liquid that ooks me out, the way they float around glaring up at me, looking all chunky. Maybe it’s ’cause I hated tomatoes as a kid (though loved ketchup and didn’t mind tomato sauce, go figure) and it’s a holdover from that.

ANYway, because I am a ray of shining light, I was willing to deal with chunky tomato bits for the team. I’m wonderful like that.


Lasagna Soup (1)

Ground beef and cheese and lasagna noodles and spices and tomato stuff and such. The original recipe calls for a chopped green bell pepper, but I don’t do peppers, so I just increased the amount of onion instead.

In a dutch oven, combine the ground beef and chopped onions and garlic and cook over medium-high heat ’til the beef is browned and crumbly. Is there anything better than the smell of ground beef, onion, and garlic? I think not.

Lasagna Soup (2)

Drain it!

Lasagna Soup (3)

Combine everything except the cheeses and noodles in the dutch oven.

Lasagna Soup (4)

Bring to a boil, then reduce heat and simmer for 20 minutes. Then add your noodles and stir until the noodles are tender. I don’t like feeling up noodles for tenderness, so I checked the package that the noodles came in to see how long they needed to cook, cooked them for that long, and assumed they were tender. Then stir in your parmesan cheese.

Preheat the broiler in your oven. Now, the recipe says to “ladle the soup into 8 – 10 ovenproof bowls.” Well, I wasn’t going to do that, because there are only two of us, and why the hell would we make 8 – 10 bowls of the stuff for just the two of us?

So I just made the two bowls, sprinkled a bit of mozzarella on top of each bowl of soup, and then broiled the soup ’til the cheese was melted.

During the part of the recipe where I was waiting for the noodles to tenderize, I made crostini. I have no idea at this point if Nance made the crostini or not, but I felt it was important that I have pieces of garlicky bread to shove in my face. It’s pretty easy – slice a baguette, brush the slices with olive oil, salt and pepper it, cook it ’til it’s brown. Rub it with smashed garlic, then think to yourself “Hey, wouldn’t a sprinkle of cheese on this bread be the perfect touch?”, sprinkle mozzarella on each slice, and stick it back in the oven until the cheese is melted.

Crostini (1)

Crostini (2)

Then serve slices of crostini with the soup.

Lasagna Soup (6)

The verdict: thumbs way, way, WAY up! This stuff was SO FREAKIN’ GOOD. You know how I mentioned my dislike of chunky tomato pieces? I totally did NOT even notice the chunky tomato pieces. We ate this for dinner for two more nights, and then I got three lunches out of it. We will absolutely be making this again. The only thing I’ll do differently next time is to break the lasagna noodles into smaller pieces. Other than that, this recipe is perfect as is!


Nance’s Take:

I do not even like soup.  Soup is messy.  I am an uncoordinated slob and it always ends up where it’s not supposed to be. Dribbling down my face. On my clothes. Ugh. I am way too obsessive to be a good soup eater. Awkward people fret about eating in public bad enough without worrying about holding the spoon just right. Not slurping. OHMYGAWD, THE BRAIN WORKS SO HARD FOR THE SOUP! It’s not worth it!

So yeah. I have no idea why I picked this recipe either. I’m not a huge Paula Deen fan (although with my love of butter you’d think she would be my queen). I liked her well enough before she got involved with branding and her name was on everything. I really remember an ad campaign that ran on the aisle televisions at the local Walmart. It would creep me out because she sounds exactly like my mother-in-law. Same accent, same voice. I was forever forgetting about those televisions and turning around looking for my mother-in-law when I was in that store. Drove me nuts. Speaking of nuts, have you seen the Paula Deen Riding Things Meme? Hilarious.


Shirley took this picture. It is the only picture she took of the onions so it is safe to assume that there will not be a How To Cut An Onion Lesson again.  It makes me laugh when I see that onion because it was huge and we’ve just been chopping parts of it off at a time instead of cutting the entire thing.  Creative people up in here.  Or lazy.  Heh.

Note: my pictures are going to be even worse than they normally are because I was trying to learn how to use a new flash.  You can pretty much see where my career in photography is heading.


Good thing I bought that spice rack from Sam’s Club a while back. Otherwise, I would have no idea what exactly Paula Deen meant when she wrote Italian Seasoning in the ingredients list. And also, would not have had time to go buy Thyme (har-dee-har).


I did not take a picture of the ground beef browning experience because I’m thinking you guys know how that looks. And we’re just going to pretend that those are petite diced tomatoes in there because I had cans of regular size diced tomatoes in the house.  Pro-tip:  You don’t need a dutch oven for this recipe.  A regular ol’ pot will do just fine.


I made the executive decision to add more than 2 cups of broken lasagna noodles because of the first paragraph in which I wrote that I’m not a big fan of soup. The measuring cup above is a standard 2-cup measuring cup. We just heaped it as high as it would go.


Action shot! Just imagine how great this picture would have been if I would have had decent lighting?


I did not have a thin French baguette to make crostini with. I did, however, have some French hard rolls because I was in a sandwich kind of mood the day before. Points for improvisation!


Voila! It was more Taste Like Lasagna Chili instead of soup because I used so many noodles, but everyone here loved it so I was happy. It also made me realize that this is a lot less hassle than making lasagna the normal way (cooking the noodles, layering everything, etc.) so it will definitely show up in the meal rotation.  I think I’m going to play around with fresh noodles (Shirley has a pasta roller and knows how to use it) and ricotta cheese next time to see what I come up with, but it’s a keeper for me!


You knew I wasn’t going to forget to show Felina taking one for the team.  God bless that little shit of a dog.  Obligatory reminder: We wash our dishes with dishwashing detergent, hot water and chlorine bleach. It’s all good!

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  • 1 lb ground chuck
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 tablespoon firmly packed brown sugar
  • 1 (32 ounce) box chicken broth
  • 2 (14.5 ounce) can petite diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 2 cup broken lasagna noodles
  • 1 (5 ounce) package grated parmesan cheese
  • 2 cup shredded mozzarella cheese
  • -----------------------
  • Garlic Crostini:
  • 1 thin French baguette
  • ½ cup extra-virgin olive oil
  • 2 cloves smashed garlic
  • Salt and freshly ground black pepper
  1. In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
  2. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender.
  3. Stir in Parmesan cheese.
  4. Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
  5. For the garlic crostini:
  6. Preheat oven to 350 degrees F.
  7. Cut bread into ¼-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.