Appetizers / Soups / Salads

Beer cheese soup with extra veggies is for Soup.

Beer cheese soup with extra veggies takes 15 minutes to prepare.

Beer cheese soup with extra veggies takes several minutes to cook.

Beer cheese soup with extra veggies makes 12 servings.

The ingredients for Beer cheese soup with extra veggies are:

2 cup, grated Carrots, raw
1 cup, chopped Onions, raw
2 cup, diced Celery, raw
3 clove Garlic
1 tsp Lea & Perrins, Worcestershire Sauce
12 fl oz Bud Light Beer
4 cup (8 fl oz) Chicken Broth
1 tsp Salt
.5 tsp Pepper, black
3 cup Kraft 2% Shredded Cheddar Cheese
.5 cup Fat free half and half
.25 cup Cornstarch

Here is how you make Beer cheese soup with extra veggies:

1. Place all chicken broth, beer, carrots, celery, onions, garlic, Worcestershire sauce and salt and pepper into your crockpot. Cover and cook on LOW for 6-8 hours.2. Once time is up, remove lid and stir in shredded cheese, and half and half. Stir until cheese is melted. Next whisk in cornstarch. Recover and cook for 10-15 minutes longer.3. For a smooth soup (which we prefer for this soup), use an blend soup in batches, or use an immersion blender before servingServing Size: Makes 12 9oz servingsNumber of Servings: 12Recipe submitted by SparkPeople user HJSIMM.

The nutritional information for Beer cheese soup with extra veggies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 126.1

• Total Fat: 6.4 g
• Cholesterol: 22.2 mg
• Sodium: 795.2 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.2 g
• Protein: 8.2 g