CURRIED VEGETABLE SOUP

Ingredients

THYME,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
VEGETABLE BROTH 4 gal
WATER 10-1/2 lbs 1 gal 1 qts
ONIONS,FRESH,CHOPPED 6 lbs 1 gal 1/4 qts 6-2/3 lbs
POTATOES,FRESH,PEELED,CUBED 3 lbs 2 qts 3/4 cup 3-2/3 lbs
CELERY,FRESH,SLICED 1-1/2 lbs 1 qts 1-5/8 cup 2 lbs
CURRY POWDER 1-1/3 oz 1/4 cup 2-1/3 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
RICE,BROWN,LONG GRAIN,RAW PARBOILED 1-1/4 lbs 3 cup
PEAS & CARROTS,FROZEN 3-7/8 lbs 3 qts 1/2 cup
CAULIFLOWER,FROZEN 2 lbs

Method

1 Prepare vegetable stock according to package directions.
2 Add water, onions, potatoes, celery, curry, garlic powder, parsley, black pepper and thyme to stock. Stir. Bring to a boil; add rice.
Stir; reduce heat; cook 30 to 35 minutes or until rice is tender.
3 Add peas, carrots and cauliflower, bring to a boil; simmer 5 minutes. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
66 cal 14 g 2 g 1 g 0 mg 197 mg 26 mg

Portion

1 Cup

Yield

100


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