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
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
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.