email this pageIngredients
2 gallons cubed potatoes
3 quarts coarsely chopped carrots
2 quarts coarsely chopped celery
2 quarts sweet peas
1 quart string beans
10 green, red or yellow bell peppers
8 large onions, peeled and coarsely chopped
1 gallon spinach
10 quarts water
½ pound of butter
Black pepper to taste
Handful of dried or fresh sage
Two handfuls of basil, dried or fresh
1 cup chopped fresh parsley
Instructions
3 quarts coarsely chopped carrots
2 quarts coarsely chopped celery
2 quarts sweet peas
1 quart string beans
10 green, red or yellow bell peppers
8 large onions, peeled and coarsely chopped
1 gallon spinach
10 quarts water
½ pound of butter
Black pepper to taste
Handful of dried or fresh sage
Two handfuls of basil, dried or fresh
1 cup chopped fresh parsley
1. Places vegetables in a 5-gallon stock pot. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes. Serves 60.
Note: No salt is added in this pot, allowing your guests to season to their own taste.
Recipe by Helen verDuin Palit, Relish Helping Hands, “Touched by an Angel,” December 2007.
Note: No salt is added in this pot, allowing your guests to season to their own taste.
Recipe by Helen verDuin Palit, Relish Helping Hands, “Touched by an Angel,” December 2007.
