MIDWESTERN TOMATO RICE SOUP

Ingredients

Ingredient Weight Measure Issue
OIL, CANOLA 1-7/8 oz 1/4 cup 1/3 tbsp
CELERY,CHOPPED,PRECUT 1 lbs 1 qts
ONIONS,FRESH,CHOPPED,PRECUT 1 lbs 1 qts
RICE PILAF MIX 3-5/8 lbs 2 qts
JUICE,VEGETABLE,CANNED 42-2/3 lbs 5 gal
SALT 5/8 oz 1 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
TOMATOES,CANNED,DICED,INCL LIQUIDS 2-1/3 lbs 1 qts

Method

1 Put oil in a steam kettle or stockpot. Cook on medium for 1 minute so that skillet is hot. Add onion and celery. Cook about 5
minutes, or until onions are clear.
2 Discard the spice packet in the rice pilaf mix. Add pilaf, vegetable juice or tomato juice, salt and pepper to the celery and onions.
Bring to a boil. Reduce heat to medium low and cook 30 minutes, stirring occasionally.
3 Add diced tomatoes, mix thoroughly. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. CCP: Hold for
service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
68 cal 14 g 2 g 1 g 0 mg 691 mg 30 mg

Portion

8 Ounces

Yield

100


( categories: )