Beer Cheese Soup

1.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Beer Cheese Soup calories by ingredient
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This soup is creamy, comforting, and a good way to use leftover beer. This soup is creamy, comforting, and a good way to use leftover beer.
Number of Servings: 4


    1/2 cup dry split yellow mung beans
    3 cups water
    12 oz flavorful beer
    2.5 oz reduced fat cheddar cheese
    1 tsp garlic powder
    1 tsp cayenne
    salt (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.

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Member Ratings For This Recipe

  • Bad
    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

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  • Bad
    This isn't quite what I thought it would be. It tasted and smelled awful. - 3/19/08

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  • Bad
    I don't know if something is missing from the ingrediants, but I tried to make this and it came out like melted cheese mixed with beer. It was way too soupy and not creamy like this kind of soup should be, and the flavor of the beer came on way too strong. - 11/5/07

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