Vegetable Soup For 50 Recipe
Yield: 50 servingsRecipe by luhu.jp
Ingredients:
2 gallon: 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: Pean, no. 2 size
2 tbsp: Salt,
1/4 tsp: Pepper,
Directions:
Heat the stock with the bay leaves; boil for 5 minutes. Remove the
bay leaves. Add vegetables and seasoning to stock and simmer gently
until vegetables are tender and the flavors are blended. Other
vegetables may be added if desires. Add rice and cook until tender.
Randy Rigg
Source from luhu.jp
bay leaves. Add vegetables and seasoning to stock and simmer gently
until vegetables are tender and the flavors are blended. Other
vegetables may be added if desires. Add rice and cook until tender.
Randy Rigg
Source from luhu.jp