“This recipe makes a "big 'ole" pot of nourishing soup that is perfect for entertaining family & friends. Reheats wonderfully well in my crockpot. Hope your family likes it as much as mine does!”
READY IN:
50mins
SERVES:
20
YIELD:
5 quarts
UNITS:
US

Ingredients Nutrition

  • 1 cup celery, chopped
  • 2 small onions, chopped
  • 4 medium carrots, chopped
  • 1 12 cups winter squash, cubed (I use butternut, but any variety, including summer squash could be subbed)
  • 12 cup butter
  • 9 cups beef stock (I use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (I use a combination of both and include the juices from the canned tomatoes & green beans)
  • 8 cups tomatoes, chopped & peeled (I use 64 oz. of canned diced tomatoes)
  • 1 12 cups frozen corn kernels
  • 1 quart green beans (I use 32 oz. of Italian flat beans)
  • 1 tablespoon sugar
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup all-purpose flour

Directions

  1. In a large stock pot, saute the celery, onion, carrot and squash in butter until tender. Add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. In small bowl, whisk together flour and remaining 1 cup of broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: