Most everything you need to make this hearty soup is grown at McBride's Organic Farm with the
notable exceptions being the beer and cheddar.




3 lbs McBride's Organic Farm potatoes (diced)
3 McBride's Organic Farm tomatoes (diced)
3 McBride's Organic Farm carrots (diced)
2 McBride's Organic Farm onions (diced)
2 McBride's Organic Farm celery stalks (sliced)
6 c vegetable stock
1 1/2 bottles of beer (darker beers taste better)
1 cup cheddar cheese (grated)
3 cloves McBride's Organic Farm garlic (chopped fine)
2 T Worcestershire sauce
2 T extra virgin olive oil
1 t thyme

Combine the stock, potatoes, carrots, celery and thyme into a pot and bring to a rolling boil. In a
separate pan sauté the onions in the oil, then add the garlic, tomatoes, Worcestershire sauce and
1/2 a bottle of beer and cook over low heat. Stir in the contents of the pan to the pot after 15
minutes. Continue to simmer at a low boil for approximately 20 more minutes while stirring
occasionally and adding the remaining bottle of beer. You will note that there is 1/2 beer left
over...or is there? We leave it to your discretion to either add it to the soup or to consume in
another way. Remove the soup from heat and stir in the cheese before serving.