Vegetable Soup For 50 - cooking recipe

Ingredients

5 c. pinto or white beans or 5 lb. well scrubbed potatoes, chopped
4 28 oz. cans tomatoes
1 bunch celery, scrubbed and chopped
2 lb. carrots, peeled and chopped
2 to 3 lb. onions, diced
6 to 7 cloves garlic, minced
5 to 6 shredded cabbage (1 small head)
1/4 c. olive oil
salt and pepper to taste

Preparation

Soak pinto or white beans overnight.
Drain, then cook in 6 quarts water until tender.
Heat olive oil in large soup pot over medium heat.
In the order given, add the following, stirring after each addition:
onions, celery, carrots, garlic and cabbage.
Add the cooked beans or potatoes, 4 gallons hot water, the canned tomatoes, salt and pepper.
Cook at a simmer until vegetables are tender, about 1 hour.
Add water, if too thick.
As with most vegetable soups, one can vary ingredients according to taste and availability.