Tavern Soup

• 1 stalk celery, thinly sliced
• 1 carrot, peeled and thinly sliced
• 1/4 cup green pepper, finely chopped
• 1 small onion, finely chopped
• 3 (14 1/2 ounce) cans chicken broth
• 1 (12 ounce) can light beer, room temperature
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 tablespoons cornstarch
• 1/4 cup water
• 1 cup shredded sharp cheddar cheese

1. Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
2. After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

celery, carrot, green pepper, onion, chicken broth, light beer, salt, pepper, cornstarch, water, cheddar cheese

Taken from www.food.com/recipe/tavern-soup-117389 (may not work)