I am looking for a recipe for soup that has beer as part of the ingredients...?!
I am looking for a recipe for soup that has beer as part of the ingredients...?
Yes, I know...why spoil a perfectly good beer!?
Answers:
Taco Soup With Beer
1 lb lean ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can corn, rinsed and drained
1 (15 ounce) can green beans, rinsed and drained
1 (15 ounce) can ranch style beans, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (12 ounce) bottle beer
1 (10 ounce) can diced tomatoes and green chilies (such as Rotel)
1 (1 3/4 ounce) envelope dry ranch dressing mix
1 (1 1/4 ounce) package taco seasoning mix
5 corn tortillas
salt, to taste
1. Brown beef in a large pot until no longer pink, draining off all fat.
2. Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
3. Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
4. Meanwhile, preheat oven to 400°F.
5. Using kitchen shears, cut tortillas into thin strips.
6. Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
7. Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
8. Serve soup in bowls with a few of the tortilla strips set on top as a garnish.
-----------------Beer Cheese Soup
INGREDIENTS:
* 1 cup minced celery
* 1 cup minced carrots
* 1 onion, minced
* 1/2 cup butter
* 1/3 cup flour
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 cups half and half
* 10 oz. bottle beer (non alcoholic works just fine)
* 10 oz. can condensed chicken broth
* 3 cups grated sharp Cheddar cheese
* white cheese popcorn
PREPARATION:
In heavy stockpot, saute celery, carrots, and onion in butter until tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring constantly, until mixture bubbles, 4-5 minutes. Add half and half, beer, and chicken broth.
Cook and stir until thickened, about 10 minutes. Then add cheese, salt and pepper and cook until soup is blended and cheese is melted. Serves 6
------------Beer Cheese Veggie Soup
Ingredients
2 cups (8 oz) cauliflower florets
1 cup Plus 3 tbsp. water
1 tbsp. Margarine
1/2 cup Frozen chopped onions
1/2 tsp. Bottled minced garlic
1 tsp. Worcestershire sauce
1 can Or bottle (12 oz) light-bodied beer
1 can (14.75 oz) fat-free chicken broth
3 tbsp. Cornstarch
2 cups Half-and-half
2 cups (8 oz) shredded sharp cheddar cheese
Real bacon bits (optional)
Preparation
Place the cauliflower and 1 cup water in a covered dish and microwave on high until tender, about 5 minutes. Meanwhile, melt the margarine in a 4 1/2 quart Dutch oven or soup pot over medium heat. Add the onions, garlic and Worcestershire and stir well. Add the beer. Raise heat to high and boil 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium and boil while you drain the cauliflower, chop it into bite-sized pieces and add it to the pot. Combine the cornstarch and 3 tbsp. water in a small container that has a lid. Shake until the lumps disappear, then set aside. Add the half-and-half and cheese to the soup. Stir constantly until the cheese melts, then shake the cornstarch mixture again and add it to the pot. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits (if using).
------------Crockpot Cheese Soup With Beer
INGREDIENTS:
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped carrot
* 1/4 cup finely chopped green pepper
* 1/4 cup finely chopped onion
* 3 cans (approx. 14 ounces each) chicken broth
* 2 tablespoons butter
* 1 teaspoon salt
* 1/4 teaspoon pepper, or to taste
* 1/3 cup all-purpose flour
* 3 cups (12 ounces) shredded sharp Cheddar cheese
* 1 can (12 ounces) light beer at room temperature
PREPARATION:
Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture; puree vegetables in blender and return to pot with broth.
Increase to HIGH setting. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer. Cover and cook on high 30 minutes, or until cheese is melted and soup is hot.
Makes 6 to 8 servings.