Spice Soup

• Yield: 25 Servings
• Level: Easy

Time

• Total: 9 hours
• Prep: 30 minutes
• Cook: 30 minutes
• Inactive: 8 hours

Ingredients

• Thai Chili Peppers
• 5 Carrots
• 1 Head Celery
• 4 Zucchini
• 2 Cans Corn
• 16oz Mushrooms
• 1/2 Head Of Cabbage
• 2 28oz Cans Whole Tomatoes
• 2 Large Yellow Onions
• 32oz Vegetable Broth
• 1/4oz Dried Parsley Flakes
• 4 Tablespoons Olive Oil
• Black Pepper
• 4 Pounds Red Potatoes
• 4 Pounds Gold Potatoes
• French Bread

Preparation

• Dice Onions
• Halve Thai Chili Peppers Length Wise
• Chop Carrots (1" Pieces)
• Chop Celery (1" Pieces)
• Chop Zucchini (1" Pieces)
• Chop Mushrooms (1" Pieces)
• Chop Cabbage (1" Pieces)
• Cube Potatoes (1" Cubes)

Directions

• In a small saucepan, lightly brown Thai chili peppers in oil.
• Strain oil into a large saucepan.
• Discard Thai chili peppers.
• Saute onions and then mushrooms in the oil.
• Add onions, mushrooms, carrots, celery, zucchini, corn, cabbage, tomatoes, red potatoes, and gold potatoes to a large pot.
• Pour in vegetable broth.
• Season with parsley flakes and black pepper to taste.
• Fill pot with water so everything is generously covered.
• Bring soup to a boil.
• Lower heat, cover, and simmer until everything is cooked.
• Add water as it evaporates.
• Serve immediately.

• 01 January 0001