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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 120 |
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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 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:
1. In several large stockpots, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
2. 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.
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