Recipe by Timothy Messick
"Hearty vegetable soup for a crowd. Makes about 5 to 7 quarts of soup, enough for 15 people as a meal. Great with crusty rye bread and even better if made the day before it is served."
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bacon, cut into small pieces
celery, chopped, with leaves
dry mixed beans, soaked overnight
1/2 small head
cabbage, finely shredded
salt and pepper to taste
Yum! This is a great soup, and will yield PLENTY of leftovers. Even better the next day!!
I enjoyed this, my husband didn't. I must have added tooooo much salt somewhere because it was very salty.
so good... I made some modifications and it turned out so good that I jarred it and gave it as Christmas gifts...
Tasty.. I left the bacon out of the soup but topped it with it later.. wanted it crunchy. I had some leftover pork stock so I used that.. will make again
Great recipe I loved it gave it 5 stars even though I veganized it and changed a lot there is no way this was going to taste bad . I used smoked paprika instead of bacon for that smokey flavour I also used black beans not mixed . Think this is a pretty versatile recipe u can add other veggies to . I also added a couple splashes of crushed tomatoes and turmeric.
This was a hit in our house. Really delicious and filling. I cut the recipe in half, but ended up using a whole pound of bacon....which made it less healthy of course, but gave it a great flavor! :) Also added red potatoes. I think next time we'll try (a moderate amount of) ground sausage instead of bacon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 88
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