Apple Juice Soup for 30

GSMegan avatar
By Megan Stewart
from Middletown, OH

found this recipe online, wanting to serve a crowd without having to alter the recipe myself! Says it is vegetarian vegetable...

serves 30 cups, or 20-30 servings
method Stove Top

Ingredients

  •  
    2 lb. carrots, cut in 1/2-inch chunks
  •  
    1 small head cauliflower (1 1/4 lb.), separated
  •  
    1 1/4 lb. broccoli, separated into florets and tender stems, sliced into rounds, peel the heavy stems and slice them too.
  •  
    3 large onions, halved lengthwise and slice thin
  •  
    2 oz. dried sliced mushrooms
  •  
    1 lb. green beans, trimmed and cut in 2 1/2-inch pieces (about 3 c.)
  •  
    8 c. water
  •  
    1 tbsp. garlic powder
  •  
    2 jars (16 oz. each) sodium reduced meatless spaghetti sauce
  •  
    4 c. elbow macaroni
  •  
    2 c. apple juice
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How To Make

  • 1
    Put vegetables, water and garlic powder in an 8 quart pot. Cover and bring to boil over medium-high heat. Boil 12 minutes, stir once. Reduce heat to low and cover. Simmer 60 to 70 minutes until vegetables are tender. Stir in rest of ingredients. Heat through. Serve right away or store in fridge overnight, covered. May be frozen in batches. Makes 30 cups or 20-30 servings

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