Soup for the big crowd
Fall is the time of year when you start thinking about comfort foods. A neighborhood block party, church fair, your children’s group, sports clubs and teams. Some people need a great deal. Perfect for all fall food for winter is a large pot. Cook and freeze days in advance.
All you need are plastic cups, plastic bowls and utensils, lots of paper towels. Below are the popular soup recipes? Cook and enjoy.
Navy Bean RIGHT large group:
6 stalks of chopped celery
4 is important
4 chopped yellow or white onions
2 cups chopped tomatoes
2 tbsp. dried up the thyme
Bay leaves IV
2 pounds of smoked ham
1 gal water
1 lb navy beans soaked overnight or canned
I s diced ham
2 tbsp. ground black pepper
1 cup chopped parsley
I cut the potatoes into chunks
Add all the ingredients except the celery to the pot and bring to a boil. Lower the heat and simmer for 3 hours or more, until the beans and ham are tender. When the flocks are ready, take them out of the soup, and, when it is sufficiently hard, cut the meat from the bone. Add this to the soup with the celery and season to taste with salt and pepper.
Yield: 42.6 fl.oz. Servings
Vegetable Soup Great company:
3 medium onions (1 lbs.) chopped (4 cups)
1 lb. sliced apple
2 cloves of garlic, press the crushed garlic
4 large stalks of celery, divided and diced
2 cans (28 oz. each) whole tomatoes in juice
1 small head of green cabbage (1 lb.), thinly sliced (6 cups)
lb. green beans, trimmed and finely chopped.
1 can (48 to 49 oz.) pulleen
6 cups of water
Salt and pepper to taste
3 medium zucchini (1 lbs.) divided and diced
2 bags (6 oz. each) baby spinach leaves.
Prepare a large 12-quart stockpot with nonstick cooking spray. But in the middle of the heat they add the carrot, onion, celery, and garlic; cook until all the vegetables soften and stir occasionally.
Add the tomatoes with their liquid, crush the strawberries with a spoon. Add the cabbage, beans, broth, and water. 1-teaspoon salt and teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
Reduce the heat; cover and boil for 10 minutes, stir occasionally to increase the heat to high, stir in the zucchini and spinach and heat to boiling. Reduce the heat; Cover and simmer for 10 minutes or until all the vegetables are tender.
Makes: 28-cups Bake Time approx. 1 hr.
Chili for large crowds:
6 pounds dried pinto beans or canned
3 tablespoons salt
ground beef 20 pounds cooked or cooked beans in a 6-cooker pot, stir; and the cover.
He roared for one hour, stirring at times. Add liquid to achieve consistency, depending on the cooking method and beans used. Also, bake in an eight-quart casserole dish for about 3-4 hours at 300-325.
It yields: 80 people feed 6 gallons less than 100 cups
Cook time: 2 hours 30 minutes
Prep: 1 hour 30 minutes
Enjoy all three of your favorite soup recipes for large groups. Easy and convenient.
