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This is a heart beer and cheese soup. Satisfying and hearty, perfect for a cold winter's night. Its also pretty good for you. It can be made vegan/vegetarian ...
1 Large Sweet Onion Olive Oil 2 Tbsp Flour 1 Cup Carrots 1/2 Cup Celery 1/2 Cup Red Peppers 1/2 Cup Peas 1/2 Cup Corn 1 Can (355 ...
Dice the onion, carrots and red pepper. Thinly slice the celery.
Fry the onions on medium heat. Use a little bit of olive oil, enough to coat the bottom of the pot. When the onions are slightly browned, add ...
Once the carrots and celery begin to soften (take a few pieces out, let them cool, and taste), add the corn, peas and pepper to the mix. After ...
Heat the mixture on high heat until it begins to boil. Boil until the vegetables are softened, but still somewhat firm (use the previous testing method).
Take the mixture off of the heat, wait two minutes for it to cool. This step is crucial. If you add the cheese to the boiling mixture, it ...
Suggested serving: salt and pepper to taste with a hearty pumpernickel bread on the side. And beer to drink.
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