Healthy Cheeseburger Soup (Vegan) | FoodByMaria Recipes

For the soup, prepare all of your vegetables.
Dice the yellow onion, russet potatoes, celery, carrots and bell peppers to be small-medium size.
In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.
Sweat this out for around 3 - 5 minutes.
Mince the garlic + add it to the pot.
Cook for 2 – 3 minutes until fragrant and slightly soft.
Add the russet potatoes, celery, carrots, and bell peppers, stir consistently and cook for 8 – 10 minutes until tender on medium-low heat.
Add the ground round, I used Yves, breaking it up with your spoon.
Add the tomato paste, fresh thyme, garlic powder, onion powder, oregano, salt, pepper, chili flakes, and ancho chili powder, cooking for 5 minutes on medium heat. The longer you cook this, the stronger the flavours will be!
Add the bouillon paste and boiling water to the pot.
Allow to cook for 10 minutes on medium-high heat.
Add the elbow macaroni to the pot, cooking until the macaroni is cooked + tender.
Stir in the heavy cream and cheddar cheese.
Adjust seasoning to taste.
Serve immediately with fresh herbs!