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Ethnic Cuisines

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Savory Roasted Vegetable Rice Soup - Low Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 80
Calories from Fat 20
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 125mg 5%
Potassium 0mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 2g  
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 Canola Oil
1 1/4 cups Onions, yellow, fresh, small diced
1 1/2 cups Carrots, fresh, small diced
3 1/2 qts Water, hot
2 1/2 oz Custom Culinary® Gold Label Low Sodium Vegetable Base
1 cup Corn, yellow, whole kernel, frozen
1 1/4 cups Green beans, cut, frozen
1 cup Rice, white, long grain, dry

Recommended Product: 0844 Gold Label Low Sodium Vegetable Base


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

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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