I used this recipe in my restaurant as "soup of the day" with minor changes. I knew it to be a hearty soup, and the weather has been COLD, but this is Southern Virginia, and I wasn't sure how it would go over. The first day, I had to sample it out a lot and didn't sell much of it. But the next day!!! Sold out of a double batch, and it was even Better the second day. I did cut up fresh celery, carrots, and onions, and used 3 parts beef broth to 1 part water, and macaroni. It's a "regular" on the menu now on Thursdays with the pit cooked ham sandwich. A KEEPER.

Reviewed On: Mar. 2, 2009