Joey's Big Pot o' Love

3 tablespoons extra virgin olive oil
3 cups chopped onions
4 cloves minced garlic
1 12-ounce package Morningstar Farms Grillers crumbles
2 29-ounce cans diced tomatoes, juice and all
3 cups chopped sweet potatoes
3 cups chopped gold or red potatoes
1 quart vegetable stock
1 quart water
1 6-ounce can tomato paste
2 cups chopped carrots
2 cups chopped celery, including inside leaves finely chopped
1 small head of cabbage, chopped (about 4 cups)
1 16-ounce bag frozen peas
1 16 ounce bag frozen corn
6 cups chopped broccoli (I peel and chop the stems as well – the best part)

1 teaspoon black pepper
1 teaspoon salt
3 tablespoons dried basil
3 bay leaves

In a gigundo soup pot (at least 12 quarts), heat the olive oil over medium high heat. Add onions, and sauté until softened and translucent. Add minced garlic and sauté for an additional minute. Stir in the MSF Grillers until thawed, about a minute. Add tomatoes, rinsing cans into the pot with some of the water. Add potatoes, then stock and water. Mix the tomato paste in thoroughly. Let come to a simmer, then stir in remainder of ingredients except broccoli. Cover, return to a simmer and reduce heat to keep soup simmering, but not boiling. Stir frequently and deeply, being sure to scrape bottom of pot When potatoes are just cooked to tender (about 15 minutes), stir in broccoli. Simmer, covered, for about an hour, continuing to stir frequently. Remove bay leaves and discard.

NOTE ON TECHNIQUE: It is best to use a soup pot that has an extra-thick bottom, to prevent scorching the soup. If your pot is thinner on the bottom, you will want to use a lower heat, and stir more frequently, being sure to scrape the bottom and turn the ingredients over.

Chop and gather all the ingredients before you start cooking, and you will be amazed at how easily this goes together.

Makes 40 1-cup servings. Freezes wonderfully!60

Number of Servings: 40

Recipe submitted by SparkPeople user VITAMINJ.