Big Pot Of Soup(Approximately 2 Gallons)
A hearty, flavorful soup with tender vegetables, spicy sausage, and savory broth, perfect for comforting gatherings and family dinners.
Ingredients
- 1 medium cabbage, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 1 large onion, chopped ⓘ
- 3 ribs of celery, chopped ⓘ
- 1 small rutabaga ⓘ
- 3 parsnips ⓘ
- 1 (15 oz.) can kidney beans ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 1 quart tomato juice ⓘ
- 1 (49 oz.) can chicken broth ⓘ
- 1-1/2 lb. chorizo, peeled and cubed ⓘ
- 1 lb. pork, cubed ⓘ
- 2 quarts water ⓘ
- 1 tablespoon thyme ⓘ
- 1 teaspoon dill weed ⓘ
- 3 bay leaves ⓘ
- 4 dashes hot sauce
- salt and pepper to taste ⓘ
Instructions
- Chop the cabbage, onion, celery, rutabaga, and parsnips.
- Mince the garlic.
- In a large pot, combine the water, chicken broth, and tomato juice; bring to a boil.
- Add the chopped vegetables, garlic, kidney beans, crushed tomatoes, thyme, dill weed, bay leaves, salt, and pepper.
- In a separate pan, cook the cubed pork until browned; add to the pot.
- Add the cubed chorizo or spicy sausage to the pot.
- Simmer the soup until the vegetables are tender, about 45-60 minutes.
- Stir in hot sauce and adjust seasoning as needed.
- Chill the soup, then reheat before serving for better flavor.
Tips & Substitutions
For added depth of flavor, consider using smoked chorizo instead of regular chorizo. You can substitute the rutabaga and parsnips with potatoes or carrots if you prefer. If you want a vegetarian version, omit the meats and use vegetable broth instead of chicken broth. Don’t skip the chilling step; letting the soup rest enhances the flavors significantly.
Serving Suggestions
Serve this hearty soup with crusty bread or a fresh garden salad for a complete meal. It pairs beautifully with Chicken Or Turkey Bake for a comforting dinner. Garnish with fresh herbs or a dollop of sour cream for added richness. This soup also freezes well, making it perfect for meal prep.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm on the stove over medium heat, stirring occasionally, until hot. If the soup is too thick after refrigeration, add a bit of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Big Pot Of Soup(Approximately 2 Gallons) contains roughly 692 calories, with 24g protein, 46g carbohydrates, and 48g fat. It is an excellent source of vitamin C (87% of the Daily Value), iron (60% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2833mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day, as the flavors meld together. Prepare it a day in advance, chill, and reheat before serving for optimal taste. Just ensure to store it properly in the refrigerator.
What can I use instead of chorizo?
If you don't have chorizo, you can substitute it with any spicy sausage or even diced turkey sausage for a lighter option. For a vegetarian alternative, consider adding extra beans or lentils for protein.
Is there a way to thicken the soup?
If you prefer a thicker soup, you can blend a portion of the cooked vegetables and return them to the pot. Alternatively, adding a few diced potatoes will also help thicken the soup as they cook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).