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end of the world ale soup

★★★★★ 1
a recipe by
Maggie May Schill
Jacksonville, FL

So, does everyone remember how the entire world was suppose to come to a cataclysmic ending back in December? Some molasses about a Mayan calendar with a ton of voids of leap years and the like. Well, any-who, Shock Top was making this awesome ale out of chocolate notes and chilli in honor of the end of the world last year. I stocked up on a few cases, because it was frankly amazing. I'm not much of a drinker, but I'm a cooker and cooking with booze is one of my specialties! This ale, if you can still find it, make for some amazing culinary creations.

★★★★★ 1
serves 8-10
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For end of the world ale soup

  • 1 lb
    thick cut bacon, chopped
  • 2 lb
    kielbasa sausage sliced
  • 1 bottle
    (12oz) of end of the world midnight wheat ale, (or any dark ale you prefer.)
  • 2 lg
    green bell peppers sliced
  • 4 clove
    garlic, minced
  • 1 lg
    yellow onion, sliced
  • 3 c
    black beans, cooked (or canned and rinsed to save time.)
  • 2 c
    beef stock
  • 1 tsp
    smoked paprika
  • 2 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    marjoram, ground
  • 1 tsp
    red pepper flakes (more or less to your taste.)
  • 1 c
    fresh cilantro, chopped
  • salt and pepper to taste

How To Make end of the world ale soup

  • 1
    Heat a large Dutch oven over medium heat. Once pan is heated through add bacon directly to pan and fry the bacon until just slightly crispy and the majority of the bacon fat has rendered out.
  • 2
    Add onions to the pan and saute onion in the bacon fat until translucent.
  • 3
    Add green pepper and garlic to the pan and toss. Cook for 4 minutes until peppers become fragrant.
  • 4
    Add spices to the pan. Stir for 2-3 minutes until spices become fragrant.
  • 5
    Add ale to the pan. Mix and scrap the bottom of the pan to degalze any burnt on bits up and into the stew. Will make it very yummy.
  • 6
    Add kielbasa and toss in pan.
  • 7
    Pour in beef stock. Simmer for 10-15 minutes uncovered to allow the stew to reduce down some.
  • 8
    Stir in black beans, heat through for a few moments. Stir in cilantro and salt and pepper pot to taste.
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