"Hunger is the best sauce in the world."--Cervantes

Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marti Kopacz
Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large sweet onions, chopped
16 oz. bag baby carrots, chopped
6 stalks celery with leaves, chopped
1/4 c. minced garlic
4 medium peppers - one each green, yellow, red and orange, chopped
24 oz. baby white potatoes, chopped
16 oz. frozen green beans
16 oz. frozen corn
16 oz. frozen peas
10 oz. box frozen baby lima beans
small head green cabbage, roughly chopped
2 14 1/2 oz. cans diced tomatoes
32 oz. tomato juice
8 14 1/2 oz. cans beef broth
2 t. ground thyme
6 bay leaves
1/4 c. minced garlic
1 T. oregano
salt and pepper to taste

Directions:
Directions:
1. In a very large stock pot or lobster pot, saute onions, carrots, celery and garlic in olive oil about 10 minutes. Add chopped peppers and saute another 5 minutes.
2. Add remaining ingredients and bring to a boil. Reduce to simmer and cook until potatoes and cabbage are done, about 45 minutes.

Number Of Servings:
Number Of Servings:
gallons
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I make this early in the fall, freeze in gallon size freezer ziploc bags, and we enjoy all fall and winter. In the Polish tradition, we also serve this with rye bread rather than crackers.

 

 

 

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