Vegetable Soup For 50
- 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
- 2 to 3 lb. onions, diced
- 6 to 7 cloves garlic, minced
- 5 to 6 shredded cabbage (1 small head)
- 1/4 c. olive oil
- salt and pepper to taste
- 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.
pinto, tomatoes, celery, carrots, onions, garlic, cabbage, olive oil, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=996379 (may not work)