Easy soup for a crowd recipe needed

by Suzy

Mar 24, 2011

Does anyone have a very easy soup recipe that I could double / triple/ etc to make soup for a large crowd ? ( I'm kind of thinking of a potato soup made from frozen hash browns...or something easy like that .)

Thanks !

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Janine H. If you start with any size bottle of V8 juice as your base and add sauted onions and celery, you can add potatoes and any frozen vegtables that you want. It tastes like the soup has been cooking all day! Janine

Jun 10, 2011

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Kathy Your recipe sounds great. I make one that is similar but you brown mushrooms with your base. I don't add salt to mine though and I have never tried the butternut squash or okra in it-I usually play clean the refrigerator freezer when I make mine. All those little bits of vegetables that don't get eaten go in a bag in the freezer-making soup, clean ...See MoreYour recipe sounds great. I make one that is similar but you brown mushrooms with your base. I don't add salt to mine though and I have never tried the butternut squash or okra in it-I usually play clean the refrigerator freezer when I make mine. All those little bits of vegetables that don't get eaten go in a bag in the freezer-making soup, clean out the bag. On 4/27/11, Karen M wrote: > On 3/24/11, Suzy wrote: >> Does anyone have a very easy soup recipe that I could >> double / triple/ etc to make soup for a large crowd ? ( I'm >> kind of thinking of a potato soup made from frozen hash >> browns...or something easy like that .) >> >> Thanks ! > > This is VERY easy to double or triple. I usually make it in a > 16 quart pot. > > 2 large yellow onions, diced 1 large sweet red bell pepper, > diced 4 stalks celery, cut on the diagonal sliced 6-8 cloves > of garlic,minced or put through a press 4 carrots, peeled and > diced olive oil salt and pepper > > In a very large pot put in about 1/4 cup of olive oil. Add > all of the veggies listed above, and saute until they all > begin to get nice and soft. Add about a tablespoon of salt > and 2 teaspoons pepper. > > Begin with: 2 large cans (22-28 oz) diced tomatoes 2 32-oz. > boxes of Vegetable Stock/Broth > > Add to the veggies and stir. Then add other vegetables that > you like. I usually add: > > 4 white potatoes, peeled and cut into large chunks 4 sweet > potatoes, peeled and cut into large chunks 1 small box or bag > of frozen sliced okra 1 small box or bag of frozen corn 1 > small box or bag of frozen green beans 1 small box or bag of > frozen lima beans 1 package of butternut squash, cut into > large chuks 1 small bag of baby carrots 1 16 oz package of > sliced mushrooms 4 medium zuchinni, sliced > > You can add seasonings in addition to salt and pepper, like a > bay leaf, basil and oregano. Taste and add what you think it > needs. Don't be afraid to use the okra. As the soup > simmers, it disintegrates into the soup and helps to thicken > it a bit. You don't see it at all :-) > > Enjoy!

Jun 10, 2011

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Sharon On 3/24/11, Emmy wrote: > I think I copied this from this board. It is good" > > My favorite potato soup: > > Potatoes, diced bacon, chopped onions, diced cheese, shredded > chicken broth half and half or cream > > (I don't measure anything, so it's however much you want!) > > Fry the bacon and onions together in a la...See More

Jun 10, 2011

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ma/3/pa On 6/10/11, Janine H. wrote: > > If you start with any size bottle of V8 juice as your base and > add sauted onions and celery, you can add potatoes and any > frozen vegtables that you want. It tastes like the soup has > been cooking all day! Janine

Yes! I also add v-8 to my beef stew. it is great. m.a.

Jun 17, 2011

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