Heat large saucepan or nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from saucepan with slotted spoon; pour off drippings. Return beef to saucepan.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Add soup and amount of water according to soup can directions. Stir in thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to blend flavors, stirring occasionally.
Cut cheese to fit bread slices; top bread with cheese. Place bread slices on rack in broiler pan so surface of bread is 3 to 4 inches from heat. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and golden brown.
Evenly ladle soup into 4 bowls. Top each bowl with 1 bread slice.
Nutrition information per serving, using 80% lean ground beef: 433 Calories; 207 Calories from fat; 23g Total Fat (10 g Saturated Fat; 8 g Monounsaturated Fat;) 100 mg Cholesterol; 1447 mg Sodium; 22 g Total Carbohydrate; 2.2 g Dietary Fiber; 33 g Protein; 3.2 mg Iron; 6.2 mg NE Niacin; 0.4 mg Vitamin B6; 3.1 mcg Vitamin B12; 6.5 mg Zinc; 29.9 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Filed Under:Soups, Stews & Chili