Vegetable Soup Concentrate (non-vegetarian)

Makes at least 40 servings (8oz of concentrate per person).

To serve for five, take 40 oz of the concentrate (recipe below), add 20-40 oz of your favorite stock. Best served with bread.
Ingredients for Vegetable Soup Concentrate:
~2 lbs peeled carrots
~1 lbs mushrooms
~2 lbs zucchini, mixed green and yellow
~3/4 lbs celery
20oz frozen spinach
2x 28oz can tomatoes, diced
1 med onion
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
12 cups of stock (beef, chicken or a combination)
1 Tbsp salt (since you add stock later, salt to taste at end)
~1 cup of barley
1 tsp ground pepper
+2lbs other vegetables by preference, 4-6 cloves of garlic, corn (throw in after you remove from heat), cubed eggplant, butternut squash, green beans, kale… whatever you like, 2lbs total

Prepare Vegetables- Food Processor Method:
Cut vegetables down to a size that fits in your food processor, pulse it down until the vegetables look like they went through a large-holed cheese grater for the largest bits, most will be smaller. Small vegetables like corn and green beans stay whole.


Prepare Vegetables- Hand Cut Method:
Slice carrots and onions less then 1/4-inch, sizing everything else to about 1/2-inch cubes. Small vegetables like corn and green beans stay whole.

Put all the vegetables in a 14 qt pot, add seasoning, add 12 cups of stock and fill with water to the 10 quart line, bring up to simmer stirring every 5 mins, turn to low and cover, simmer one hour, stirring occasionally. Add 1 cup of Barley, simmer another hour. Salt to taste. Remove from heat, add corn (optional) and add 1 more quart of water (or ice).

Refrigerate or Freeze until ready to use. Remember, this is a concentrate, so add stock before serving.