Angel Harvest Vegetable and Potato Soup for a Crowd

  • 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.

Homeless-Veggetable-Potato-Angel-Soup-Relish
Mark Boughton

Ingredients

2 gallons cubed potatoes
3 quarts coarsely chopped carrots
2 quarts coarsely chopped celery
2 quarts sweet peas
1 quart string beans
10 green, red or yellow bell peppers
8 large onions, peeled and coarsely chopped
1 gallon spinach
10 quarts water
1/2 pound butter
Black pepper to taste
Handful of dried or fresh sage
2 handfuls of basil, dried or fresh
1 cup chopped fresh parsley

Instructions

  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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 206 other followers