All You Can Eat Soup Base
(from BuggabooBren’s recipe box)
Nutritional information is based on 1 cup of soup
Calories 45
Total Fat 1g
Saturated Fat —
Cholesterol —
Sodium 410mg
Total Carbohydrate 9g
Dietary Fiber 4g
Sugars —
Protein 2g
Calcium
Yield 28 cups
Prep Time 20 minutes
Cook Time 50 minutes
Total time 1 hours 10 minutes
Source: Magazine
Prep time: 20 minutes
Cook time: 50 minutes
Serves 28 people
Ingredients
- 1 pound carrots, sliced
- 3 onions,medium (1 1/2 pounds)chopped
- 4 stalk celery, sliced
- 2 cloves garlic, large cloves, crushed in press
- 2-28 oz cans whole tomatoes in juice
- 1/2 small head green cabbage, thinly sliced(1-pound)
- 3/4 pound green beans, trimmed and each cut into thirds
- 1 48-oz can chicken broth
- 6 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium zucchini, sliced into half-moons (1 1/4 pounds)
- 2-6 oz bags baby spinach leaves
Directions
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1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
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2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
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3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
- Nutritional information is based on 1 cup of soup