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

1. Soak pinto or white beans overnight.
2. Drain, then cook in 6 quarts water until tender.
3. Heat olive oil in large soup pot over medium heat.
4. In the order given, add the following, stirring after each addition:
5. onions, celery, carrots, garlic and cabbage.
6. Add the cooked beans or potatoes, 4 gallons hot water, the canned tomatoes, salt and pepper.
7. Cook at a simmer until vegetables are tender, about 1 hour.
8. Add water, if too thick.
9. 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)