“Ugly Produce” Recipe, Courtesy of Food Not Bombs

Jan 12th, 2018 | By | Category: blog
Food Not Bombs feeds folks.

Food Not Bombs feeds folks.

Food Not Bombs recovers food that would have been discarded, and shares it as a way of protesting war and poverty.

The organization also reduces food waste and meets the direct need of their community by collecting discarded food, preparing vegan meals that they share with the hungry, while providing literature about the need to change our society.

Food Not Bombs also provides food to protesters and striking workers and organizes food relief after natural and political crisis.

The following recipe is serves 100. Of course, it is intended to feed a crowd. You can, of course, reduce the amounts and simply use it as a guideline for ingredients and preparation. If you do, indeed, have a crowd to feed, this recipe will fill your freezer with tasty, nutritious soup for the months ahead.

Food Not Bombs Vegetable Soup

Makes: 100 servings
Need: 20 qt. soup pot
Prep time: 1-1/2 hours
Cooking time: 1 hour +

  • 1/2 cup safflower oil
  • 2 heads garlic, diced
  • 12 onions, chopped
  • 2 TBSP thyme
  • 2 TBSP basil
  • 2 TBSP oregano
  • 2 TBSP tarragon
  • 3 gals water
  • 1/4 cup sea salt
  • 2 tsp black pepper
  • 5 bay leaves
  • 3-5 lbs potatoes
  • 18 tomatoes
  • 2 lbs zucchini
  • 2 heads celery
  • 2 lbs carrots


  • 4 cups cooked macaroni
  • 4 cups cooked chick peas
  • 4 cups peas
  • Almost any other vegetable

Heat oil in the bottom of soup pot. Saute garlic for 30 seconds, then add onions and spices. Saute until onions start to brown on edges. Add water, salt, pepper, and bay leaves. Bring to a boil. Add chopped vegetables and other ingredients. Bring to a second boil, then reduce heat to low and cover. Simmer for 45 minutes or until vegetables are cooked to desired softness. The soup can simmer for as long as you like, as long as you keep adding water. Serve hot.

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