You are here: Home » Recipes » Angel Harvest Vegetable and Potato Soup for a Crowd Angel Harvest Vegetable and Potato Soup for a Crowd Recipe by Helen verDuin Palit 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 PrintEmail Ingredients 2 gallons cubed potatoes3 quarts coarsely chopped carrots2 quarts coarsely chopped celery2 quarts sweet peas1 quart string beans10 green, red or yellow bell peppers8 large onions, peeled and coarsely chopped1 gallon spinach10 quarts water1/2 pound butter Black pepper to taste Handful of dried or fresh sage2 handfuls of basil, dried or fresh1 cup 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.