Total Time
Prep 15 mins
Cook 45 mins

This recipe was given to me by my cousin as part of a bridal shower gift. You can easily choose to make this vegetarian or vegan by your choice of stock, using a butter substitute, and not adding the cheese at serving time.

Ingredients Nutrition


  1. In a large (4 quart) pan or dutch oven melt butter (or margarine).
  2. add onion, celery, and garlic.
  3. cook until tender.
  4. add all remaining ingredients except cheese.
  5. bring to a boil.
  6. reduce to simmer for 45 minutes.
  7. serve and top with cheese.
  8. For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.


Most Helpful

This is quick to make for a lovely homemade soup. It's thick and hearty and the ideal thing for a cold gray Fall day. I used veggie broth and red lentils. The red ones are so small that they just cooked away into the soup. I didn't have any tomato to add but to be honest I liked this so well that I don't think I'll add them next time. All around it's a winner, healthy, hearty and yummy!

Annacia October 11, 2007

Delicious! This is now my favorite soup, and I love soup! I followed the recipe exactly, except I left out the celery since I didn't have any. Next time I will be sure that I have some! This was so easy to make with such delicious results. Thank you for sharing your recipe!

landlocked #2 February 04, 2016

Excellent dish! Very thick and hearty and perfect to eat with homemade beer bread in front of the fire. I added 10 oz ground turkey scrambled with fennel seed and Italian seasonings (husband likes meat in soup) and omitted the tomatoes. Sometimes we add a bit more broth to make it more soup-y for more often leave it as is.

Cody K. December 20, 2014

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