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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 33 - Change
Nutritional Facts
Servings Per Recipe: 33

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bacon 'n Cheddar Beer Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014


6 Ounces Vegetable Oil 6 Ounces Vegetable oil as needed
1 1/2 Pounds Onions 1 1/2 Pounds Onions coarsely chopped
1 1/4 Pounds Potatoes 1 1/4 Pounds Potatoes diced
1 Pound Carrot 1 Pound Carrots diced
1 Pound Celery 1 Pound Celery sliced
1 Can Bacon 1 Can Chef-Mate Bacon ' n Cheddar Cheese Sauce (#10 can)
2 Cups Beer 2 Cups Beer or water
1 Quart Chicken Stock 1 Quart Chicken stock or water
1 1/4 Pounds Mixed Vegetables 1 1/4 Pounds Mixed Vegetables frozen
1/2 Teaspoon Paprika 1/2 Teaspoon Paprika divided
1/2 Teaspoon White Pepper 1/2 Teaspoon White Pepper to taste
1/4 Teaspoon Liquid Smoke 1/4 Teaspoon Liquid Smoke flavor
2 Tablespoons Parsley 2 Tablespoons Parsley chopped
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1. Place vegetable oil in large stockpot.

2. Add onios, potatoes, carrots and celery; saute 25-30 minutes or until vegetables are cooked.

3. Add remaining ingredients. Combine thoroughly.

4. Simmer 20 minutes over low heat, stirring occasionally.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Gluten, MSG, Potato, Poultry, Alcohol, Celery, Beef, Onion allergies.
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