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Tavern Soup


  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped onion
  • 3 (14 ounce) cans chicken broth
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, or to taste
  • 1/3 cup all-purpose flour
  • 3 cups (12 ounces) shredded sharp Cheddar cheese
  • 1 can (12 ounces) light beer, at room temperature

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  1. Combine celery, carrot, green pepper and onion in slow cooker. Add chicken broth, butter, salt, and pepper.
  2. Cover and cook on LOW for 5 to 6 hours.
  3. Strain mixture; puree vegetables in blender and return to pot with broth. Increase to HIGH setting.
  4. Dissolve flour in small amount of water; add to broth. Add cheese, 1/2 cup at a time, stirring until blended. Pour in beer.
  5. Cover and cook on HIGH for 30 minutes, or until cheese is melted and soup is hot.

Yield: 6 to 8 servings