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This International soup features Soup stock, Leaves, Carrots, diced, Celery. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Vegetable Soup For 50
Description
This International soup features Soup stock, Leaves, Carrots, diced, Celery. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Heat the stock with the bay leaves; boil for 5 minutes.
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Remove the bay leaves.
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Add vegetables and seasoning to stock and
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simmer gently until vegetables are tender and the flavors are blended.
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Other vegetables may be added if desires.
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Add rice and cook until tender.
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Randy Rigg
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 758.9kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 30085.9mg1254%
- Total Carbohydrate 155.6g52%
- Dietary Fiber 42.6g171%
- Sugars 44.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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