5 Gallon Vegetable Soup Recipe for Big Gatherings

When it comes to feeding a crowd or preparing delicious meals in bulk, nothing beats a hearty vegetable soup. This 5 gallon vegetable soup recipe is perfect for large gatherings, community events, or meal prepping for the week.

Packed with vibrant vegetables, wholesome beans, and fragrant herbs, this soup is not only nutritious but also incredibly comforting. Imagine a big pot simmering away with rich flavors that warm the soul and delight the palate.

Whether you’re a seasoned cook or a beginner eager to tackle big batch cooking, this recipe will guide you every step of the way. Plus, it’s entirely customizable to suit your taste and dietary preferences!

Bulk cooking like this is a fantastic way to save time and reduce food waste. Plus, it’s a wonderful opportunity to experiment with seasonal produce and create a crowd-pleaser everyone will love.

Ready to dive into making a giant pot of wholesome goodness? Let’s get started!

Why You’ll Love This Recipe

This 5 gallon vegetable soup is a versatile and budget-friendly option that brings warmth and nutrition to your table without any fuss. Here’s why it’s a must-try:

• Massive yield: Perfect for feeding large groups or freezing in portions for busy weeks.
• Nutritious and wholesome: Loaded with fiber-rich vegetables, beans, and herbs that support your health.
• Customizable: Easily swap veggies, spices, or beans depending on your pantry and preferences.
• Comfort food: A warm, satisfying meal that’s perfect for chilly days or anytime you crave cozy flavors.
• Vegetarian and vegan friendly: No meat or dairy, making it accessible for diverse diets.

Ingredients

• 10 quarts (2.5 gallons) vegetable broth (homemade or store-bought, low sodium preferred)
• 2 cups dried lentils (or 6 cups cooked lentils)
• 3 cups dried kidney beans (soaked overnight and cooked, or 6 cups canned beans)
• 6 large carrots, peeled and diced
• 8 celery stalks, diced
• 5 large onions, diced
• 6 cloves garlic, minced
• 10 large potatoes, peeled and cubed
• 4 cups diced tomatoes (fresh or canned)
• 3 cups green beans, trimmed and cut into 1-inch pieces
• 4 cups corn kernels (fresh or frozen)
• 2 large zucchinis, diced
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1/4 cup olive oil
• 3 tablespoons dried thyme
• 3 tablespoons dried oregano
• 2 tablespoons smoked paprika
• Salt and black pepper to taste
• Optional: 2 teaspoons crushed red pepper flakes for a bit of heat

Equipment

• Large 5+ gallon stockpot (heavy-bottomed preferred for even cooking)
• Large stirring spoon or ladle
• Chef’s knife and cutting board
• Measuring cups and spoons
• Colander or sieve (for rinsing beans and vegetables)
• Large bowls (for prepping vegetables)
• Storage containers or freezer bags (if freezing leftovers)

Instructions

1. Prepare the dried beans and lentils: If using dried kidney beans, soak them overnight in plenty of water. Drain and rinse before cooking them separately until tender (about 1-1.5 hours). If using canned beans, simply drain and rinse well. Rinse lentils thoroughly. This step ensures your beans are soft and digestible.
2. Chop all vegetables: Dice the onions, carrots, celery, potatoes, zucchinis, and tomatoes. Trim and cut green beans, and mince the garlic. Organizing your ingredients before cooking will make the process smooth and efficient.
3. Heat olive oil in the large stockpot: Over medium heat, add the diced onions, garlic, carrots, and celery. Sauté for 8-10 minutes or until the onions are translucent and the vegetables are fragrant.
4. Add the potatoes, green beans, corn, and zucchinis: Stir to combine and cook for another 5 minutes.
5. Pour in the vegetable broth and diced tomatoes: Stir well and bring the mixture to a boil.
6. Add the cooked beans and lentils: Stir them into the pot, ensuring everything is evenly mixed.
7. Season the soup: Add dried thyme, oregano, smoked paprika, salt, pepper, and optional crushed red pepper flakes. Adjust seasoning to your taste.
8. Reduce heat and simmer: Cover the pot partially with a lid and let the soup simmer gently for 1 to 1.5 hours, stirring occasionally to prevent sticking. The flavors will meld beautifully during this time.
9. Add fresh herbs: In the last 10 minutes of cooking, stir in the chopped parsley and basil for a fresh, vibrant finish.
10. Final taste test and adjustments: Check the seasoning and add more salt, pepper, or spices if needed. If the soup is too thick, add a bit more vegetable broth or water to reach your desired consistency.
11. Serve hot: Ladle into bowls and enjoy with your favorite bread or salad!

Tips & Variations

“For a smoky depth, try adding a few drops of liquid smoke or smoked paprika.”

Make it gluten-free: Ensure your vegetable broth and any store-bought ingredients are gluten-free.

Bulk prep and freeze: This soup freezes beautifully. Divide into 2-3 cup portions and freeze for up to 3 months.

Thaw overnight in the fridge and reheat on the stove.

Seasonal swaps: Use whatever vegetables are fresh and in season. Sweet potatoes or butternut squash add lovely sweetness.

Kale or spinach can be stirred in near the end for extra greens.

Protein boost: Add cooked quinoa or bulgur wheat for extra texture and protein.

Spice it up: For a spicy twist, include chopped jalapeños or a splash of hot sauce when serving.

Nutrition Facts

This soup is low in fat, rich in plant-based protein, and packed with vitamins and minerals from a variety of colorful vegetables. The fiber content supports digestion and helps keep you full and satisfied.

Serving Suggestions

• Serve with warm, crusty bread or freshly baked rolls to soak up the flavorful broth.
• Pair with a crisp green salad for a complete, balanced meal.
• Top with a sprinkle of nutritional yeast or vegan parmesan for added flavor.
• Offer sliced avocado or a dollop of vegan sour cream on the side for creaminess.
• For a heartier option, serve over cooked rice or quinoa.

Conclusion

Making a 5 gallon batch of vegetable soup might seem daunting at first, but with the right preparation and ingredients, it’s a rewarding and practical way to nourish yourself and others. This recipe combines wholesome veggies, protein-packed beans, and fragrant herbs to create a soup that’s comforting, healthy, and bursting with flavor.

Whether you’re cooking for a community event, meal prepping for the week, or simply love large batch cooking, this soup is a fantastic choice.

Don’t hesitate to customize the ingredients based on your favorite vegetables or what you have on hand. Remember, the magic of soup lies in its flexibility and ability to transform simple ingredients into something truly special.

For more inspiration on vegetarian and vegan cooking, check out our A to Z Vegetarian Recipes for Every Meal and Occasion, or dive into Cheap Bulk Vegetarian Recipes for Easy Healthy Meals for more budget-friendly ideas.

And if you love spicing things up, our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend is a wonderful addition to elevate your soups and stews.

Happy cooking and enjoy your hearty, healthy 5 gallon vegetable soup!

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