Vegan Vegetable Soup For 50

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Bring to a boil.

Vegan vegetable soup for 50. 50 servings in step one use beef stock and 3 of 3 ounce 1 3 4 cups of no. Boil for 5 minutes. Add garlic bay leaves thyme water tomato sauce and juice bouillon and barley.

Continue with remaining steps. If you don t eat oil use some water or vegetable stock instead. Heat the stock with the bay leaves.

This vegan split pea soup packs in the spices including thyme sage and bay leaves for a low fat version of the classic soup. Add vegetables and seasoning to stock and simmer gently until vegetables are tender and the flavors are blended. In a large resealable plastic bag combine the flour salt and pepper.

Add mushrooms and cook stirring frequently until onion is translucent about 3 minutes more. Add all the remaining ingredients photo 3 bring to a boil and simmer for 30 minutes photo 4. Remove the bay leaves.

Bring to a boil. Heat oil in a large pot over medium high heat. Cover and simmer 1 1 2 to 2 hours or until vegetables and meat are tender.

For beef vegetable soup. Heat the oil in a large pot photo 1 and sautée the garlic celery and onion over medium high heat until golden brown photo 2. Saute until slightly soft 2 to 3 minutes.

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