Vegetable Soup For 50

1. 1

   Soak pinto or white beans overnight.

2. 2

   Drain, then cook in 6 quarts water until tender.

3. 3

   Heat olive oil in large soup pot over medium heat.

4. 4

   In the order given, add the following, stirring after each addition:

5. 5

   onions, celery, carrots, garlic and cabbage.

6. 6

   Add the cooked beans or potatoes, 4 gallons hot water, the canned tomatoes, salt and pepper.

7. 7

   Cook at a simmer until vegetables are tender, about 1 hour.

8. 8

   Add water, if too thick.

9. 9

   As with most vegetable soups, one can vary ingredients according to taste and availability.

* Per serving · 4 servings · Values may vary.

No additional tips available.