Vegetable & Bean Soup

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Vegetable & Bean Soup

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 3 cups extra virgin olive oil
  • 12 cups corn, canned, drained, or frozen, defrosted
  • 12 cups green beans, canned, or frozen, defrosted
  • 6 cups peas, canned, drained or frozen, defrosted
  • 6 cups canned white (cannellini) beans, rinsed and drained
  • 24 cups canned, diced tomatoes
  • 24 cups of broth (vegetable, chicken, beef); you can use any broth, including one made with bouillon
Heat the olive oil on medium (4 to 5 on the dial) in a large soup pan. Add the corn and cook for about 5 minutes.

Add the green beans and peas; season with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally.

Stir in the cans of drained, rinsed white beans and heat 3 to 5 minutes. Add the crushed tomatoes and heat through. The vegetable mixture can be left to simmer. When the vegetables are cooked as much as you want, add the vegetable broth. Heat through.

The soup can be frozen in individual servings. You can add cooked pasta, rice or potatoes, if you like at the time of eating.


Calories per serving: 400
Makes approximately 48 cups