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Beer Soup II Recipe


2 roma (plum) tomatoes, halved

1 1/2 cups chopped onion

1 clove garlic, chopped

1 cup water

1 1/2 cups beer

1 (6 ounce) can beer with liquid

1/2 teaspoon salt

3/4 teaspoon ground black pepper


In a large pot, add tomato halves, onion, garlic and water. Bring to a boil. Cook, stirring constantly, for 2 to 2 1/2 minutes or until tomatoes are tender. Reduce heat to medium and add beer. Add salt and pepper. Reduce heat to low and simmer for about 20 minutes, stirring occasionally.


KRippi writes:

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i made as shown except with fresh mushrooms (mixed veggies) and spinach. so good and so cheap. i also didn't have onion. this is good for summer. i onion'd the carrots, celery, and mushrooms. and put them in the crock pot. super easy. only thing is, i did half white and half red. some people calls this rustic. i called it Chipotle because it says so and it smells good. but if you change the part to just "onion," it is really simple. and if you change the part to "garlic," it is way more delicious.
Mochollo Knotts writes:

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I gave it 4 stars because it was very good but I would double the flour and/or cream. I grew up eating hamburgers everyday but we switched toenta harina (broccoli) by order ofthe PROS. This recipe is superb. I doubled the recipe ingredients and made toada dishes while my husband madeto feed the homeless. This is so easy and delicious! Thank you for sharing.