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Nutritional Info
  • Servings Per Recipe: 96
  • Amount Per Serving
  • Calories: 171.8
  • Total Fat: 6.1 g
  • Cholesterol: 35.8 mg
  • Sodium: 293.6 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 13.4 g

View full nutritional breakdown of Soup: Vegetable (with meat) homemade (about 6 gal.) calories by ingredient
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Soup: Vegetable (with meat) homemade (about 6 gal.)

Submitted by: MOMSCHRIEF

Introduction

At the end of the summer we often use fresh vegetables from our garden to make soup by the bulk for freezing and enjoy it all winter. At the end of the summer we often use fresh vegetables from our garden to make soup by the bulk for freezing and enjoy it all winter.
Number of Servings: 96

Ingredients

    Beef chuck, arm pot roast, 3 lb
    Whole chicken, cooked and ground for soup 3 oz serving, 26 serving (about 5 lbs)
    Ground beef, lean, 16 oz
    Water, tap, 8 cups or more as needed
    Salt, 1 tbsp (or to taste)
    Pepper, black, 1 tsp (or to taste)
    Yellow Sweet Corn, Canned, 2 (12 oz) cans or 3 cup fresh
    Peas, 2 cups
    *Del Monte Cut Green Beans, 3 cups
    Carrots, raw, 3 cups, grated
    Onions, raw, 4 large
    *Potato, raw, 6 large (3" to 4-1/4" dia.)
    Cabbage, fresh, 1 head, medium (about 5-3/4" dia)
    *Tomato juice, with salt added, 16 cups (1 gal or to taste)
    Hunt's Ketchup, 16 tbsp or to taste
    Egg Noodles, enriched, 16 oz bag (fine noodles)
    *Rice, FRAFT, Minute Rice, Brown, 2 cups
    Barley, pearled, raw, 1 cup
    Cider Vinegar, 1 cup
    Garlic powder, 1 tbsp
    Chili powder, 1 tsp
    We also use a box of pickeling spices (1 1/4 oz) wrapped in cheese cloth and tied off for easy removal after the soup is cooked, if we can find it in the store. If not, use several bay leaves, cloves, basil and thyme to make your own combo of spices.

Tips

Good for a party!


Directions

Cook the chicken in a pot with part of the water, salt and pepper. Cook the roast beef the same way. When these are cooked and cooled, pull the meat off the chicken and grind. Grind the beef. Keep the broth to put back into a large cooking pot with all the other ingredients later. We try to do this a day ahead to make the soup cooking day go faster.
This will make about 6 gallons, so you will need a very large pot for this. On soup day put the raw vegetables (chopped fine or ground) in the pot with enough water to cook until tender. Add the cooked meats, fry the ground beef and add that. Add the tomato juice, ketchup, vinegar and spices, salt and pepper. Add any more water needed if this has cooked down and gets too thick. Stir well and let this simmer slowly for several hours, adding water as needed if it gets too thick. Be sure to stir often and not let it burn on the bottom.
About 30 to 40 minutes before serving time add the barley, rice, and fine noodles. When the rice, barley and noodles are tender it should be ready to serve. People may add any extra salt and pepper to taste. It will be a thick rich soup and very filling. I figured this to make about 96 cups. (But no one can eat just one cup, usually). Of course you can always make 1/2 a batch if this is too much for your family (& friends).






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