Vegetable Soup

2 quarts Homemade Broth

2 cups chopped Green Onion

2 cups chopped Carrot

1 cup chopped Celery

1 cup chopped Bell Pepper (optional)

2 tbsp. Ground Sage

2 tbsp. Sugar

2 tbsp. salt

2 cups cubed Butternut Squash

2 Quarts canned potatoes (4 lbs. quartered potatoes)

1 Quart canned Sweet Corn

29 oz. can of Tomato Puree

¼ cup Homemade rendered Lard

2 lbs. Baked Chicken cubed
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Direction

Add the fat to the pot. At least 8 quarts size pot is recommended. Add the onion, carrot, celery, bell pepper, and sage.

Stir and cook to soften.

Add the tomato puree, broth, sugar, salt, butternut squash, potatoes, and corn.

Stir and bring to a boil.

Reduce heat and simmer  for about an hour and until the squash is soft.

Serve with saltine cracker.
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