Vegetable Soup For 50

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 50

Calories: 758.9

Dietary: Gluten-free, Vegan, Vegetarian

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

2 ga Soup stock
3 Bay Leaves
3 cup Carrots, diced
3 cup Celery, diced
2 cup Onions, chopped
1/2 cup Rice
2 quart Tomatoes
1 can Peas, no. 2 size
2 tablespoon Salt
1/4 teaspoon Pepper

Directions

1
Heat the stock with the bay leaves; boil for 5 minutes.
2
Remove the bay leaves.
3
Add vegetables and seasoning to stock and
4
simmer gently until vegetables are tender and the flavors are blended.
5
Other vegetables may be added if desires.
6
Add rice and cook until tender.
7
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.

Keywords: blending, boiling, carrots, celery, chopped, diced, international, leaves, onions, peas, pepper, rice, salt, simmering, size, soup, stock, title, tomatoes, vegan

Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-for-50/