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.


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


  1. 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%