Angel Harvest Vegetable and Potato Soup for a Crowd

Mark Boughton
  • Yield: 60 servings
  • Prep: 5 mins
  • Cook: 40 mins


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

  • Glycemic Load 1
  • Calories 150
  • 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%