2 pounds pork
2 tablespoons salt
4 tablespoons ground black pepper
4 cloves garlic, divided
1 cup water
1 cup large carrots, peeled and sliced
2 onions, chopped
1 tomato, chopped
2 tomatoes, green, and red bell peppers, chopped
1 cup water
1 teaspoon salt
salt and pepper to taste
1 cup water
1/2 cup barley beer
1/2 cup honey
Melt 1/2 cup butter over medium-low heat in a large bowl. Season chicken with salt and black pepper to taste, and saute for 5 minutes.
Steam carrots 3 minutes, or until tender while removing skin from pork. Place onions and tomatoes in medium bowl; add water and enough ale to cover, and saute 2 to 3 minutes or until onions are tender. Puree all meat contents in a blender or food processor; set aside.
In soup pot, heat water until warm. Stir in corn and saute 4 minutes, or until thickened. Stir in barley beer, water, salt, and pepper. Reduce heat to medium, and simmer until all ingredients are nearly done.
Puree meat, vegetables, chicken broth, onion/tomato juices, and whole milk in small saucepan. Simmer 1 minute. Stir in cooked meat with tomato and tomato. Stir in chicken broth, salt, and pepper, and return soup to medium boil.