Bacon Cheeseburger Soup (Print Version)

# Ingredients:

01 - 1 pound minced beef.
02 - 5.33 strips of bacon.
03 - 1.33 tablespoons of oil for cooking.
04 - 0.67 yellow onion, chopped.
05 - 1.33 cups peeled, diced Yukon potatoes.
06 - 0.67 can (14oz) of diced tomatoes.
07 - 0.67 teaspoon of fine sea salt.
08 - 0.33 teaspoon of ground black pepper.
09 - 2.67 cups of broth made from beef.
10 - 0.67 cup of raw cashews.
11 - 0.33 cup of either water or chicken stock.
12 - 0.17 cup of yeast that’s nutritional.
13 - 1.33 tablespoons of juice from pickles.
14 - 0.67 tablespoon of tomato paste.
15 - 1.33 teaspoons of yellow mustard.
16 - 1.33 small pickles, finely diced (optional).
17 - 0.67 cup shredded lettuce for garnish (optional).

# Instructions:

01 - Fry bacon however you like until it’s crispy. Let cool and crumble into bits.
02 - Use a big pot to cook the beef in either bacon fat or oil until no pink is seen. Drain and set aside.
03 - Saute potatoes with onion for 5-7 minutes. Add tomatoes, seasoning, and broth, letting it simmer for 10 minutes.
04 - In a blender, mix soaked cashews with mustard, tomato paste, pickle juice, water, and nutritional yeast until smooth.
05 - Stir beef and blended sauce into the pot with veggies. Let it cook for another couple of minutes. Add bacon and optional toppings to finish.

# Notes:

01 - Cashews need at least 10 minutes of soaking in hot water.
02 - Doesn’t include dairy and fits the paleo diet.
03 - Approved for Whole30.

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