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
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.
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