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Bacon'N Cheddar Beer Soup

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YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

6 173.4
OUNCES ML/G VEGETABLE OIL
1 ½ 680.4
POUNDS G ONIONS
coarsely chopped
1 ¼ 567
POUNDS G POTATOES
diced
1 453.6
POUND G CARROTS
diced
1 453.6
POUND G CELERY
sliced
1 1
CAN CAN CHEESE SAUCE, CHEDDAR
with bacon *
2 473
CUPS ML BEER
1 0.9
QUART L CHICKEN BROTH *
1 ¼ 567
POUNDS G MIXED VEGETABLES
½ 2.5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML WHITE PEPPER
¼ 1.3
TEASPOON ML LIQUID SMOKE *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

  1. Place vegetable oil in large stockpot. Add onios, potatoes, carrots and celery; sauté 25 to 30 minutes or until vegetables are cooked.

  2. Add remaining ingredients. Combine thoroughly. Simmer 20 minutes over low heat, stirring occasionally.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 840g (29.6 oz)
Amount per Serving
Calories 777 49% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 324mg 14%
Total Carbohydrate 28g 28%
Dietary Fiber 17g 68%
Sugars g
Protein 25g
Vitamin A 519% Vitamin C 67%
Calcium 18% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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