Angel Harvest Vegetable and Potato Soup for a Crowd
Mark Boughton
- Yield: 60 servings
- Prep: 5 mins
- Cook: 40 mins
Need to feed a crowd? Try the 5-gallon version of Helen verDuin Palit's Vegetable and Potato Soup.
Ingredients
- 2gallons cubed potatoes
- 3quarts coarsely chopped carrots
- 2quarts coarsely chopped celery
- 2quarts sweet peas
- 1quart string beans
- 10-- green, red or yellow bell peppers
- 8large onions, peeled and coarsely chopped
- 1gallon spinach
- 10quarts water
- 1/2pound butter
- -- Black pepper to taste
- -- Handful of dried or fresh sage
- 2-- handfuls of basil, dried or fresh
- 1cup chopped fresh parsley
Instructions
- Place vegetables in a 5-gallon stock pot. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes.
Note: No salt is added in this pot, allowing your guests to season to their own taste.
Recipe by Helen verDuin Palit.
Nutritional Info *per serving
- Calories 150
- Glycemic Load 1
- Fat 3.5g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 10mg
- Sodium 190mg
- Potassium 480mg
- Carbohydrate 27g
- Fiber 5g
- Sugars 5g
- Protein 4g
- Trans Fat 0g
- Vitamin A 100%
- Vitamin C 50%
- Calcium 6%
- Iron 6%
