Vegetable Soup For 50
Vegetable Soup For 50 is an moderately easy dinner. Made with 5 c. pinto or white beans or 5 lb. well scrubbed potatoes, chopped, 4 28 oz. cans tomatoes, 1 bunch celery, scrubbed and chopped, 2 lb. carrots, peeled and chopped and 2 to 3 lb. onions, diced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Soak pinto or white beans overnight.
Drain, then cook in 6 quarts water until tender.
Heat olive oil in large soup pot over medium heat.
In the order given, add the following, stirring after each addition: onions, celery, carrots, garlic and cabbage.
Add the cooked beans or potatoes, 4 gallons hot water, the canned tomatoes, salt and pepper.
Cook at a simmer until vegetables are tender, about 1 hour.
Add water, if too thick.
As with most vegetable soups, one can vary ingredients according to taste and availability.
π· Perfect Pairings
Complete your meal with these
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