Beer Cheese Soup
- Number of Servings: 4
Ingredients
1/2 cup dry split yellow mung beans3 cups water12 oz flavorful beer2.5 oz reduced fat cheddar cheese1 tsp garlic powder1 tsp cayennesalt (optional)
Combine water, beer, and beans in a large pot.
Bring to a boil and continue to boil uncovered for 15 minutes or until beans are fully cooked.
Stir occasionally so that beans do not stick to pot.
Shred cheddar cheese and toss with garlic powder and cayenne.
Add cheese to the pot and reduce the heat to a simmer.
Using a stick blender or regular blender, carefully puree the soup.
Season with salt and more cayenne if desired before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SCARLETTMINI.
Bring to a boil and continue to boil uncovered for 15 minutes or until beans are fully cooked.
Stir occasionally so that beans do not stick to pot.
Shred cheddar cheese and toss with garlic powder and cayenne.
Add cheese to the pot and reduce the heat to a simmer.
Using a stick blender or regular blender, carefully puree the soup.
Season with salt and more cayenne if desired before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user SCARLETTMINI.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 4.1 g
- Cholesterol: 12.6 mg
- Sodium: 160.1 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 6.1 g
- Protein: 10.3 g
Member Reviews
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BUDBABE10
Same thing here. Tried to make this last nite for my family. Don't know if there is something missing, but it tasted awful. The cheese barely melted & all I had was hot water & beer that smelled awful & tasted even worse. NOT soupy, not creamy - just nasty & won't waste my time on it again! :( - 12/5/08