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Egg Soup Recipe

Ingredients

4 large potatoes, peeled and cubed

1 small onion, cut into wedges

1 (3 ounce) can garbanzo beans

1 1/2 cups milk

1 (12 fluid ounce) can or bottle beer, chilled

1 tablespoon margarine, melted

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 (1.5 fluid ounce) jigger lemon juice

1/2 teaspoon salt

1/4 teaspoon dried basil

1 dash hot pepper sauce

Directions

In a large pot over medium heat, blend potatoes and onion. Mix together, then stir in garbanzo beans, milk, beer, margarine, basil, oregano, rosemary, lemon juice and salt. Bring to a boil. Reduce heat to low, and simmer for 20 minutes. Remove from heat.

Stir in lemon juice, salt, basil and hot pepper sauce. Heat to a simmer. Spoon over soup.

Comments

Jag Dash writes:

⭐ ⭐ ⭐

This was ok. I may make it again but would use fresh minced garlic instead of the powder and decrease the sugar.