Gallons Of Daily Soup Recipe

In a large stockpot (8–12 quart) combine 4 L chicken or vegetable stock and 0.5 L water. Add 2 bay leaves, 1 tbs whole peppercorns, and 2 tsp salt. Place pot over medium heat and bring to a gentle simmer while you prepare the vegetables.

Heat 3 tbs butter and 2 tbs olive oil in a large skillet or in the stockpot over medium heat until butter is melted and foaming.

Add the diced onions, carrots, and celery. Sauté, stirring occasionally, until the onions are translucent and the vegetables begin to soften, about 7–9 minutes.

Add the minced garlic and cook 1–2 minutes more until fragrant, taking care not to brown the garlic.

If you like a slightly deeper flavor, sprinkle 2 tbs of the flour over the softened vegetables, stir to coat and cook 1–2 minutes (this forms a light roux). If using flour, whisk in 4 tbs cold water to make a slurry before adding to the pot to avoid lumps; alternatively add the flour directly and cook briefly.

Transfer the sautéed aromatics (and the roux/slurry if used) into the simmering stock. Stir to combine.

Add the diced potatoes to the simmering broth and cook 10 minutes.

Add the green beans and canned diced tomatoes (with their juices). Continue to simmer 8–10 minutes more, until potatoes are nearly tender.

Stir in the frozen peas and corn and the thinly sliced cabbage. Simmer 4–6 minutes until frozen vegetables are heated through and cabbage is softened but not mushy.

If using cooked shredded chicken or cooked white beans, add them now and simmer 3–5 minutes just to heat through and marry flavors. Taste and adjust seasoning.

Remove the pot from heat. Discard bay leaves and whole peppercorns (or strain them out if preferred). Stir in 0.5 cup chopped fresh parsley and 2 tsp thyme (or 1 tsp dried).

Season with an additional up to 1 tsp freshly ground black pepper and more salt to taste. Add 2 tbs lemon juice if desired to brighten the soup.

Let the soup rest 5 minutes. Serve hot. Garnish with extra parsley if desired.

Cooling and Refrigeration

Cool soup to near room temperature (no more than 2 hours at room temp), then divide into airtight containers. Refrigerate up to 4 days.

Freezing

For longer storage, cool completely and freeze in portions for up to 3 months. Use freezer-safe containers leaving headspace for expansion.

Reheating

Reheat gently on the stovetop over medium-low heat until steaming, stirring occasionally. If soup thickened in fridge, thin with a splash of water or stock. Adjust seasoning before serving.