Directions:
- In a Dutch oven, saute the celery, carrots and onion in butter until almost tender; add the broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth; stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until thickened and vegetables are tender.
- Stir in the cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). Serve desired amount with toppings of your choice. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil). Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.22 Kcal (675 kJ) | ||
| Calories from fat | 54.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 9% | |
|---|---|---|---|
| Cholesterol | 17.67mg | 6% | |
| Sodium | 322.9mg | 13% | |
| Potassium | 249.62mg | 5% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 33.8mg | 56% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 88mg | 9% | |
| Amount Per 100 g | |||
| Calories | 110.39 Kcal (462 kJ) | ||
| Calories from fat | 37.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 9% | |
|---|---|---|---|
| Cholesterol | 12.1mg | 6% | |
| Sodium | 221.09mg | 13% | |
| Potassium | 170.92mg | 5% | |
| Total Carbs | 14.7g | 7% | |
| Sugars | 1.65g | 10% | |
| Dietary Fiber | 1.44g | 8% | |
| Protein | 3.22g | 9% | |
| Vitamin C | 23.1mg | 56% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 60.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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