Cheeseburger Soup

submitted by Cassy Elg

1 lb lean hamburger
2 c sliced mushrooms
1 medium red or green pepper cut into thin bite-sized strips
1 medium onion cut into thin wedges
3 cloves garlic minced
1 c 50% less sodium beef broth
1/4 c flour
3 1/2 c fat free milk
8 slices reduced fat American cheese torn
1/8 t ground black pepper
3 c coarsely chopped spinach
1 medium tomato thinly sliced or chopped
1 c whole grain croutons
2 T snipped chives
1/2 medium cucumber sliced (optional)

In a 4 quart Dutch oven, cook beef, mushrooms, pepper, garlic and onion over medium heat until meat browned and veggies tender. Drain fat. In a bowl, whisk broth and flour until smooth. Add broth mixture to beef mixture, bring to boil. Stir in milk. Cook and stir until bubbly, cook a minute longer then reduce to low heat. Add cheese and black pepper. Cook and stir until cheese melted. Stir in spinach just before serving. Ladle into bowls, top with chives, tomatoes, cucumber, and croutons if you desire. Makes 6 servings of 1 1/3 c each.