1 pound bacon, diced
22 ounces onion, chopped
3 quarts water
3 quarts canned tomatoes (1 no. 10 can), diced
3 pounds potatoes, chopped
20 ounces fresh carrots, diced
20 ounces celery, chopped
2 cups catsup
1/3 cup worcestershire sauce
2 tablespoons salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon ground thyme
56 ounces fish (boneless, cooked and flaked) or minced clams
1/4 cup chopped fresh parsley
Servings: 50 / Yield: 3 gallons
1. Cook bacon until crisp. Drain off excess fat.
2. Add onion and sauté until tender. Place onion and bacon in large kettle.
3. Add water, vegetables, and spices. Bring to a boil. Reduce heat. Simmer 40-45 minutes or until vegetables are tender. Remove bay leaves before serving.
4. Add fish. Cover and simmer 5-10 minutes.
5. Sprinkle parsley over soup before serving.
2 3/4 oz (1 1/2 cups) dehydrated onions, rehydrated in 2 1/4 cups water, may be substituted for fresh onions.
22 ounces onion, chopped
3 quarts water
3 quarts canned tomatoes (1 no. 10 can), diced
3 pounds potatoes, chopped
20 ounces fresh carrots, diced
20 ounces celery, chopped
2 cups catsup
1/3 cup worcestershire sauce
2 tablespoons salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon ground thyme
56 ounces fish (boneless, cooked and flaked) or minced clams
1/4 cup chopped fresh parsley
Servings: 50 / Yield: 3 gallons
1. Cook bacon until crisp. Drain off excess fat.
2. Add onion and sauté until tender. Place onion and bacon in large kettle.
3. Add water, vegetables, and spices. Bring to a boil. Reduce heat. Simmer 40-45 minutes or until vegetables are tender. Remove bay leaves before serving.
4. Add fish. Cover and simmer 5-10 minutes.
5. Sprinkle parsley over soup before serving.
2 3/4 oz (1 1/2 cups) dehydrated onions, rehydrated in 2 1/4 cups water, may be substituted for fresh onions.
Last edited:
