All-You-Can-Eat-Soup

AnthonyDIPS, SOUPS & SALADS

allyoucaneatsoup

Ingredients

Instructions

  1. Coat 8-quart pot with nonstick cooking spray. Over medium/high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.
  2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients and 12 cups of water. Heat to boiling over high heat, stir occasionally.
  3. Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired. Makes about 24 cups. Keep only 3-4 day supply in refrigerator, the rest may be frozen for later!

Recipe notes

Source: Good Housekeeping – January 2000

AnthonyAll-You-Can-Eat-Soup