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Thick Vegetable Soups - 60 Servings

Thick Vegetable Soup - 60 Servings
Thick Vegetable Soup - 60 Servings
This recipe comes from the University of Mississippi, National Food Service Management Institute (NFSMI)


2 gal. vegetable stock, non-MSG

14 oz. dry lentils

1 lb. 7 oz. dry barley

1 lb. onions, finely diced

2 lb. carrots, diced ½”

8 oz. celery, diced ½”

8 oz. white potatoes, peeled and cubed

2 c. tomato paste

1 tsp. ground black or white pepper

1 qt. water

3 qt. plus ½ c. (1 ½ - No. 10 cans) canned pinto beans, drained

1 lb. frozen whole-kernel corn

1 lb. frozen cut green beans

1 lb. fresh cabbage, shredded (optional)

1 qt. water


Heat vegetable stock to a boil. Add lentils and barley. Reduce heat and simmer for 20 minutes. Add onions, carrots, celery, potatoes, tomato paste, pepper, and water. Simmer covered, for 25 minutes over low heat. Add pinto beans, corn, green beans, cabbage (optional) and additional water. Simmer covered, for 15 minutes over medium heat. Serve hot. Garnish with freshly grated parmesan cheese, if desired.

Makes 60 servings.

Per serving (1 cup): 146 calories, <1 gram (g) of fat, 30 g carbohydrate, 7 g protein, 7 g fiber and 283 mg sodium.

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