From DN Recipes by David Nagy · Food & Beverage

Spicy Vegetable Soup

Published

Spicy Vegetable Soup
Yield: 10 lbs

20 Ingredients
  • 3 quarts Alta Cucina tomato juice
  • 3 celery ribs, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 4 medium carrots, coarsely chopped
  • 2 medium zucchini, coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped (exclude for mild version)
  • 2 medium green peppers, coarsely chopped
  • 2 cups fresh green beans, trimmed and cut into 1/2 inch pieces
  • 10 ounces fresh baby spinach leaves
  • 1 cup fresh parsley leaves, chopped
  • 6 cloves garlic, whole
  • 2 cans Cannellini beans
  • 1/8 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons Tabasco sauce (exclude for mild version)
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1/8 cup sugar
  • 2 cups elbow pasta, cooked al dente

Directions
  1. Prepare celery, onions, carrots, green beans, zucchini, parsley, garlic and green and jalapeno peppers.
  2. Put tomato juice, spices, veggies and remaining ingredients into slow cooker and cook on high for 4 hours.
  3. Add Cannellini beans and cook on low for 1 hour.
  4. Add cooked pasta and stir.
  5. Refrigerate in large plastic containers



Original

Ingredients
  • 13 pounds ripe tomatoes (about 40 medium)
  • 2 celery ribs, coarsely chopped
  • 3 medium onions, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1-1/2 cups chopped fresh parsley
  • 1/2 cup sugar
  • 1 tablespoon Worcestershire sauce
  • 4 teaspoons salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper

Directions
  1. Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally.
  2. Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool.
  3. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

Nutrition Facts
1 cup: 95 calories, 1g fat (0 saturated fat), 0 cholesterol, 514mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 3g protein.