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Vegetarian Vegetable Soup with Gold Label True Foundations™ Roasted Vegetable Base

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 50
Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 540mg 23%
Potassium 210mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Sugars 2g  
Protein 2g  
 
Vitamin A 2% Vitamin C 40%
Calcium 4% Iron 4 %
*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: 6 gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
1 lb. Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base
5 gal. Water
1 lb. Onion, Diced
3 lbs. Cauliflower, Chopped, Frozen
3 lbs. Broccoli, Chopped, Frozen
3 lbs. Carrots, Medium Diced
1 qt. Corn, Frozen
3 lbs. Cabbage, Julienne Cut
2 lbs. Celery, Medium Diced
1/2 cup Parsley, Chopped
1 1/4 qts. Rice, Cooked
6 Bay Leaves
1 tsp. Thyme Leaves
2 lbs. Peas, Frozen
1 # 10 can Tomatoes, Chopped, Canned
1 tsp. Black Pepper, Ground

Recommended Product: 5417 Gold Label True Foundations™ Roasted Vegetable Base

Directions

  1. In an 8 gallon sauce pot or 10 gallon steam jacketed kettle add water and Custom Culinary® Gold Label True Foundations™ Roasted Vegetable Base. Heat to boiling. Reduce heat and gently boil, mixing well.
  2. Add onions, cauliflower, broccoli, carrots, corn, cabbage, celery, and parsley, mixing well. Heat to boiling. Reduce heat and gently boil 30-40 minutes until vegetables are al dente, mixing occasionally.
  3. Add rice, bay leaves, thyme, peas, tomatoes, and black pepper. Heat to boiling. Reduce heat and gently boil 15-20 minutes, stirring frequently until rice is cooked.

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