vegtable soup for an army

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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 165.3
  • Total Fat: 3.6 g
  • Cholesterol: 26.6 mg
  • Sodium: 498.4 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 12.8 g

View full nutritional breakdown of vegtable soup for an army calories by ingredient
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Number of Servings: 60


    1 large head of cabbage
    6 cups dice or sliced carrots
    6 cups onions
    6 cups turnips
    6 cups celery
    2 14oz bags of white shoepeg corn
    2 16 oz bags of green beans
    2 16 oz bags of baby lima beans
    2 16 oz bags of peas
    5 lbs of chuck roast
    3 lbs of ground beef
    7 sprigs of fresh rosemary
    10 sprigs of fresh thyme
    2 tbsp salt
    2 tsp. of pepper
    soup bones
    2 28 oz cans of crushed tomatoes


the day before you eat the soup take your roast and your soup bones and cover them with water and simmer for about 2 -3 hours take the meat and bones out and refrigerate the roast and throw the bones away, then get a strainer and some cheese cloth and strain your broth, be careful not to boil your broth only simmer to keep it clear . set in the refrigerator over night, the next day scrape the fat off of the top and reheat it a very very large stock pot add water until about half way full. Then shred you cabbage and add to the broth with rosmary and thyme and simmer then cube you turnips and add them to the broth. up the rest of your fresh vegtables and add them to the broth and simmer for about 20 min. then add the frozen veggies salt and pepper. Bring the soup back to a good simmer then make tiny meat balls out of your ground beef and add them to the simmering broth and continue simmering for about 15 min. after you finish making them. add cans of crushed tomatoes and as much water as it looks like it needs. Tastes the best the next day.

Number of Servings: 60

Recipe submitted by SparkPeople user LPHILLIPSCMC.

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