Vegetable Beer Cheese Soup

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This recipe is the result of an abundance of vegetables that we had just sitting in our fridge.  I hate to waste anything when it comes to food and am a firm believer that the best recipes are the ones that come from using left overs.

I'm not that skilled in making up recipes on my own, so I scoured the internet in search for ideas of how I could use up all those veggies.

My search led me to this recipe.

  I tweaked it a little to suit our taste buds, but the end results were fabulous!

Word to the wise, this makes a huge pot!  We were eating left over soup for days, however, we didn't mind because it was just that good.  Fall is coming up so this would be a wonderful soup to put on your menu.

Don't take my word for it though, try it out for yourself :)

Vegetable Beer Cheese Soup 

(serves 8-12)

Ingredients:

4 cubes chicken bouillon

12 fluid ounce can of beer

4 cups water

1 and 1/2 cups cubed potatoes

1 cup chopped celery

1 cup diced carrots

1 cup chopped onion

2 cups fresh broccoli

2 (10.75 oz.) cans condensed cream of chicken soup

1 lb. Velveeta cheese, cubed

1/4-1/2 tsp. of crushed red pepper (optional)

1/4 tsp. black pepper

Directions:

1.  Over medium high heat in a large stock pot, dissolve the bouillon in the beer and water.  Add potatoes, celery, carrots, onion, and peppers, mixing well.  Cook for 15-20 minutes.

2.  Stir in broccoli and heat for 10 more minutes.  Add the chicken soup and cheese.  Reduce heat to low.  Once cheese is melted, serve.

Recipe Source: Tweaked from Allrecipes.com.  Original recipe here.