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Vegetable soup for 50
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| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
50 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 2
| gal | 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
| tbsp | Salt | | 1/4
| tsp | Pepper |
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Procedures:
| 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 simmer gently until vegetables are tender and the flavors are blended. | | 4 | Other vegetables may be added if desires. | | 5 | Add rice and cook until tender. | | 6 | Randy rigg |
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