Vegetable soup
Servings: 20 1 cup servings
Equipment
- large pot
- measuring cup and spoons
Ingredients
- 4 qts. CHICKEN BROTH
- 5 ½ cups TOMATOES CANNED, CRUSHED, INCL LIQUIDS
- 2 cups POTATOES FRESH, PEELED, CUBED
- 1 cup CELERY FRESH, CHOPPED
- 1 cup CARROTS FRESH, CHOPPED
- 1 ½ cup CABBAGE GREEN, FRESH, CHOPPED
- 1 ½ cup ONIONS FRESH, CHOPPED
- ½ cup PEPPERS GREEN, FRESH, CHOPPED
- 1 tsp GARLIC POWDER
- pinch PEPPER BLACK, GROUND
Instructions
- Combine broth, tomatoes, potatoes, celery, carrots, cabbage, onions, peppers, garlic powder, and black pepper in a stock pot.
- Bring to a boil.
- Cover: simmer 60 minutes or until vegetables are tender.