Tomato Rice Soup

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
SHORTENING,VEGETABLE,MELTED 1-3/4 oz 1/4 cup 1/3 tbsp
WATER,BOILING 2-1/8 lbs 1 qts
BEEF BROTH 3 gal 1 qts
BAY LEAF,WHOLE,DRIED 1/8 oz 3 each
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
RICE,BROWN,LONG GRAIN,DRY 1-3/8 lbs 3-1/2 cup
TOMATOES,CANNED,DICED,INCL LIQUIDS 29-7/8 lbs 3 gal 1 qts

Method

1 Saute onions and celery in salad oil or shortening for 5 minutes in steam-jacketed kettle or stock pot. Stir frequently.
2 Prepare broth according to recipe directions. Add broth to sauteed onions and celery.
3 Add bay leaves, pepper and sugar. Stir.
4 Add rice. Cover, bring to a boil; reduce heat; simmer 25 minutes or until rice is tender.
5 Add tomatoes; mix well. Cover; bring to a boil; reduce heat; simmer 5 minutes. Remove bay leaves. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
86 cal 17 g 2 g 1 g 0 mg 1089 mg 48 mg

Portion

1 Cup

Yield

100