Frank's Recipes! Vegetable Soup for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Vegetable Soup for 100

Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

5 gallon stock, beef
1 1/2 quart (2 lb) carrots, fresh, diced
1 1/2 quart (2 lb) onions, dry, chopped
1 1/2 quart (2 lb) celery, fresh, chopped
1 1/2 cups (8 oz) peppers, sweet, fresh, chopped
2 quart (3 lb) potatoes, white, fresh, chopped
3 1/2 quart (2 lb) cabbage, fresh, chopped
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned
1/2 cup (5 oz) salt
1 tablespoon pepper, black

Heat stock. Add carrot, onions, and celery to hot stock; simmer about 15 minutes or
until vegetables are almost tender. Add remaining ingredients and simmer about 30
minutes. More water may be added if necessary.

NOTE:
Beef Stock. See "Beef Stock" recipe.

1 lb 4 oz Soup and Gravy base, beef with 5 gallon water may be used. Omit salt in
recipe. Season to taste.