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Ethnic Cuisines

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Savory Roasted Vegetable Rice Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 80
Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 530mg 22%
Potassium 0mg 0%
Total Carbohydrate 16g 5%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 1g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup


Amount Ingredients
1 Tbsp Olive Oil
1 1/4 cups Onions, yellow, fresh, small diced
1 1/2 cups Carrots, fresh, small diced
3 1/2 qts Water, hot
1/3 cup Custom Culinary® Gold Label Savory Roasted® Vegetable Base
1 cup Corn, yellow, whole kernel, frozen
1 1/4 cups Snap Beans, green, frozen, cut
1 cup Rice, white, long grain, dry

Recommended Product: 9800 Gold Label Savory Roasted® Vegetable Base


  1. Heat oil in a 2 gallon cook pot over medium heat. Add onions and carrots; sauté 5 minutes
  2. Add water, vegetable base, corn and green beans. Mix well. Heat to boiling, stirring occasionally.
  3. Blend in rice. Heat to a gentle boil, cook until rice is tender, approx. 18-20 minutes. Stir occasionally.
Recipe By

Michael Minor, CEC, AAC, HGT
Culinary Ambassador
Custom Culinary, Inc.

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