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Name: Vegetable Soup
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 26
Cuisine: not set
Ingredients: 3/4 gallon tomato juice; 1/4 gallon tomato soup; 1 #2 can (3 cups) Tomato puree; 1 quart water; 1/2 gallon beef broth; 1/3 cup Brown sugar; 3 cups beef pieces cooked; 12 cups mixed/leftover vegetables

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INGREDIENTS

3/4 gallon tomato juice
1/4 gallon tomato soup
1 #2 can (3 cups) Tomato puree
1 quart water
1/2 gallon beef broth
1/3 cup Brown sugar
3 cups beef pieces ; cooked
12 cups mixed/leftover vegetables

Servings

INSTRUCTIONS

pour all ingredients except vegetables into a 3 gallon or larger stock pot

bring to a boil, lower heat to simmer

add vegetables,

heat until vegetables are warm

if using raw vegetables, add carrots, potatoes, celery, and onions with the beef

hold back peas, corn, beans or frozen vegetables until near end

NOTES

this is a good recipe to use up left over beef and vegetables; do not use ground beef
possible vegetables - carrots, peas, celery, potatoes, onions, corn...
make sure your stock pot can hold all the ingredients;
this recipe will just fit in a 3 gallon stock pot

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Nutrition

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Serving Size: 1 Serving (263g)
Recipe Makes: 26 Servings

Calories: 63
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 763.3mg		26 %
Potassium 300.5mg		8 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 13g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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