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Our home made soup gives them a Nutritious and Tasty choice...










Here's the Recipe...

Hearty Vegetable Soup

This recipe will make approximately 22 litres of soup.  We serve some of it hot in bowls and the remainder is frozen in one litre ice cream containers and distributed from the bus to be consumed at a later time.  We use a commercial water heater which quickly and conveniently provides us with the needed quantity of boiling water.






  • Measure 3 cups of Chef Mix into pot and rinse thoroughly

  • Add 3.25 liters of water

  • Bring to a boil and add 1 tablespoon of salt, reduce heat and simmer for 1.5 hours.  Stir occasionally to prevent sticking.

  • Wash and chop celery

  • Dice four onions while preheating a second pot (a very large stock pot) with thin layer of oil.  Medium heat.

  • Add diced onions to pot plus 1 heaping teaspoon of garlic powder.  Sauté the onions until they are semi transparent.

  • Add celery and 1 tablespoon of salt. Sauté until celery is semi transparent.

  • Add 2 liters of chopped carrots and let cook a bit

  • Add 2 liters of boiling water

  • Increase heat to high and bring to a boil

  • Add 1 liter of diced turnip

  • Add 1 liter of chopped cabbage along with 1 liter of boiling water, bring to a boil

  • Add 1 bag of frozen green beans (1 kilogram)

  • Add 2 tablespoons of salt

  •         1 tablespoon of basil

  •         1 tablespoon of oregano        

  •         1 tablespoon of parsley

  •         1 teaspoon of pepper

  • Bring to a boil and cover and reduce heat to simmer for 30 minutes

  • Remove lid using oven mitts after cook time and add 1 tablespoon of Worcestershire Sauce.  Increase heat to high.

  • Turn heat off to Chef Mix.

  • In a heat proof measuring cup dissolve 1 cup of dry soup base in 1 liter of boiling water and add to the soup pot.  Add 1 additional liter of water and let simmer a few minutes.

  • Add 5 cups of elbow macaroni to pot and stir often.  Let cook for several minutes.

  • Add cooked Chef Mix to soup pot.

  • In large measuring cup dissolve 1/2 cup of packed brown sugar in 1 liter of boiling water.

  • Pour 100 ounce tin of crushed tomatoes into empty pot and add sugar/water mixture and stir.  Add contents to soup pot.

  • Add 1 liter of boiling water to pot to rinse and then add contents to soup pot.

  • Add 4.5 liters of boiling water plus 1 bag of frozen corn. ( 1 kilogram)  Simmer for a few minutes.

  • Taste and "That's a Wrap"!  TURN OFF THE HEAT

  • We let the soup cool for at least five hours (stirring occasionally to speed up the cooling process) before we dish it up into plastic containers to freeze it.

Need to convert some of the measurements?  Click on the image below.