Making 71 quarts of homemade vegetable soup requires a large batch recipe, perfect for freezing, canning, or feeding a large group. Here’s a guide and recipe to help you prepare this wholesome dish.
Ingredients:
To make 71 quarts of vegetable soup, you’ll need a proportional increase in ingredients. This is a base recipe scaled up for such a quantity:
- Vegetables: 30 lbs of mixed vegetables (carrots, potatoes, onions, celery, tomatoes, green beans, corn, peas, etc.), chopped.
- Liquid Base: 45 quarts of vegetable broth or a mix of broth and water.
- Protein: Optional, such as 10-15 lbs of cooked beans, lentils, or cubed tofu.
- Seasonings: Salt, pepper, dried herbs (basil, thyme, oregano), and garlic to taste. Start with ¼ cup salt (adjust to taste), ¼ cup pepper, ½ cup mixed dried herbs, and ¼ cup garlic powder or fresh minced garlic.
- Oil: For sautéing, about 2 cups of olive oil or vegetable oil.
Equipment:
- Large commercial-size stockpot or several large pots.
- Cutting boards and knives for vegetable prep.
- Large spoons and ladles.
- Canning supplies if preserving.
Instructions:
- Prep Vegetables: Wash, peel (if necessary), and chop all the vegetables into bite-sized pieces.
- Sauté: In the stockpot(s), heat the oil over medium heat. Sauté onions, carrots, and celery until slightly softened. Add garlic and sauté for another minute.
- Combine: Add the rest of the chopped vegetables to the pot. Pour in the vegetable broth (and water if needed) until all the vegetables are covered. If using, add the protein now.
- Season: Add salt, pepper, and dried herbs. Adjust the quantities based on your taste preference. Remember, it’s easier to add more seasoning later than to fix an overly salty soup.
- Simmer: Bring the soup to a boil, then reduce heat and let it simmer for at least 1-2 hours, or until all vegetables are tender. Stir occasionally.
- Taste and Adjust: Taste the soup and adjust the seasonings as needed. If the soup is too thick, add more broth or water to reach your desired consistency.
- Cool: Allow the soup to cool if you plan to freeze or can it.
Canning (Optional):
- Prepare Jars: Sterilize canning jars, lids, and rings by boiling them for 10 minutes.
- Fill Jars: Ladle soup into jars, leaving 1-inch headspace. Wipe rims clean.
- Seal: Place lids on jars and screw on rings until finger-tight.
- Process: Process jars in a pressure canner at 10-15 psi (depending on elevation) for 75 minutes for quarts, following the manufacturer’s instructions for your canner.
- Cool and Store: Let jars cool undisturbed for 24 hours. Check seals, then label and store in a cool, dark place.
Freezing:
- Cool Soup: Ensure the soup is completely cooled.
- Portion: Ladle soup into freezer-safe containers or heavy-duty freezer bags.
- Freeze: Leave some space for expansion, seal, label with the date, and freeze.
Notes:
- This recipe is highly adaptable. Feel free to adjust the types and quantities of vegetables based on availability and preference.
- For a thicker soup, consider blending a portion of the cooked vegetables and returning them to the pot.
- Always follow safe canning practices to prevent foodborne illnesses.
Making such a large quantity of vegetable soup is a fantastic way to use seasonal produce and ensure you have a delicious, homemade meal ready at any time. Enjoy your cooking adventure!
