CHEESEBURGER SOUP

Ingredients:

• 1 lb lean ground beef (at least 90% lean)
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup reduced-sodium beef broth
• 1 can (14.5 oz) diced tomatoes (low-sodium)
• 1 cup skim milk
• 1 cup reduced-fat shredded cheddar cheese
• 1 cup shredded carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• Cooking spray

Instructions:

1. In a large soup pot or Dutch oven, brown the lean ground beef over medium heat. Be sure to break it up into small pieces as it cooks. Drain any excess fat.
2. Add the diced onion, red and green bell peppers, and minced garlic to the pot. Cook for about 5 minutes until the vegetables are softened.
3. Stir in the beef broth, diced tomatoes, skim milk, shredded carrots, celery, and zucchini.
4. Season the soup with dried basil, dried oregano, salt, and black pepper. Adjust the seasoning to your taste preferences.
5. Bring the soup to a simmer, and then reduce the heat to low. Let it cook for about 10-15 minutes, or until the vegetables are tender.
6. Stir in the reduced-fat shredded cheddar cheese and continue to cook until the cheese is melted and the soup is heated through.
7. Serve the cheeseburger soup hot. You can garnish it with additional shredded cheese, chopped green onions, or a dollop of low-fat sour cream if desired.

Remember to calculate the Weight Watchers SmartPoints based on the specific ingredients you use and the portion sizes. This recipe is designed to be relatively healthy and lower in points, but the exact values may vary. Enjoy your delicious and lighter cheeseburger soup!