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Beefy Vegetable Soup Recipe

With a mild-tasting tomato-based broth and lots of colorful vegetables, this savory soup is always a real crowd-pleaser.—Linda Yutzy, Middlefield, Ohio

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Beefy Vegetable Soup Recipe

Prep: 50 min. Cook: 1-1/2 hours

Yield: 120 Servings

50 90 140

Ingredients

12 cups cubed peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups finely chopped celery
1 package (16 ounces) small pasta shells
4 quarts tomato sauce
2 cans (32 ounces each) chicken broth
10 pounds ground turkey
4 cups finely chopped onion
3 tablespoons salt
2 tablespoons dried basil
1-1/2 teaspoons pepper

Directions

In several large stockpots, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
In several other large stockpots, cook the beef, turkey and onions until meat is no longer pink; drain. Add to vegetable mixture. Stir in salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender. Yield: 120 (1-cup) servings.

Nutritional Facts 1 serving (1 cup) equals 154 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 445 mg sodium, 16 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Beefy Vegetable Soup in Taste of Home October/November 1999, p54

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana