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.

Mark Boughton


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


  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.



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