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  • 2 gallons cubed potatoes
  • 3 quarts coarsely chopped carrots
  • 2 quarts coarsely chopped celery
  • 2 quarts sweet peas
  • 1 quart string beans
  • 10 green, red or yellow bell peppers
  • 8 large onions, peeled and coarsely chopped
  • 1 gallon spinach
  • 10 quarts water
  • 1/2 pound butter
  • Black pepper to taste
  • Handful of dried or fresh sage
  • 2 handfuls of basil, dried or fresh
  • 1 cup chopped fresh parsley


  1. Place vegetables in a 5-gallon stock pot. Add water; bring to a boil. Add butter, salt, pepper and herbs. Simmer until vegetables are tender, about 30 minutes.
Note: No salt is added in this pot, allowing your guests to season to their own taste. Recipe by Helen verDuin Palit.

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The recipe was originally published as Angel Harvest Vegetable and Potato Soup for a Crowd on

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