- 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
Soup: Vegetable (with meat) homemade (about 6 gal.)Submitted by: MOMSCHRIEF
IntroductionAt 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.
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.
Good for a party!
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).