This is a hearty soup, great for a meal (or halftime treat!). You won’t be able to taste the beer in this recipe, but it adds flavor pizzazz.
Black Bean Beer Soup
2 tablespoons butter
2 onions, sliced
1 tablespoon minced garlic
1 heaping tsp. vegetable (or chicken) bouillon
4 cups water
1 cup sliced carrots
2 cups canned or frozen corn
2 cans black beans, rinsed & drained
½ teaspoon cumin
1 teaspoon each: basil, spicy lemon pepper
1 can beerSauté onions & garlic in butter. Combine all ingredients except beer in soup pot and simmer 2 hours. Stir in beer and heat through. Serve in Cady Clay Works handmade soup mugs, garnished with a dollop of plain nonfat yogurt, grated sharp cheddar cheese and a drizzle of salsa. Serve tortilla chips on the side.
Beth’s tips:
- Double the recipe! It tastes great reheated and freezes well.
- I usually microwave the bouillon in a cup of water in the microwave so it dissolves easier.
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