Source: U.S. Department of Defence
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Curried Vegetable Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 028 00
CURRIED VEGETABLE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
66 cal
14 g
2g
1g
0 mg
197 mg
26 mg
Ingredient
Weight
Measure
Issue
VEGETABLE BROTH
4 gal
WATER
10-1/2 lbs
1 gal 1 qts
ONIONS,FRESH,CHOPPED
6 lbs
1 gal 1/4 qts
6-2/3 lbs
3 lbs
2 qts 3/4 cup
3-2/3 lbs
POTATOES,FRESH,PEELED,CUBED
CELERY,FRESH,SLICED
1-1/2 lbs
1 qts 1-5/8 cup
2 lbs
1-1/3 oz
1/4 cup 2-1/3 tbsp
CURRY POWDER
GARLIC POWDER
3/8 oz
1 tbsp
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
THYME,GROUND
<1/16th oz
1/8 tsp
RICE,BROWN,LONG GRAIN,RAW PARBOILED
1-1/4 lbs
3 cup
PEAS & CARROTS,FROZEN
3-7/8 lbs
3 qts 1/2 cup
CAULIFLOWER,FROZEN
2 lbs
Method
1 Prepare vegetable stock according to package directions.
2 Add water, onions, potatoes, celery, curry, garlic powder, parsley, black pepper and thyme to stock. Stir. Bring to a boil; add rice.
Stir; reduce heat; cook 30 to 35 minutes or until rice is tender.
3 Add peas, carrots and cauliflower, bring to a boil; simmer 5 minutes. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/curried_vegetable_soup.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 66 cal |
| Carbohydrates: | 14 g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 197 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| VEGETABLE BROTH | 4 gal | ||
| WATER | 10-1/2 lbs | 1 gal 1 qts | |
| ONIONS,FRESH,CHOPPED | 6 lbs | 1 gal 1/4 qts | 6-2/3 lbs |
| POTATOES,FRESH,PEELED,CUBED | 3 lbs | 2 qts 3/4 cup | 3-2/3 lbs |
| CELERY,FRESH,SLICED | 1-1/2 lbs | 1 qts 1-5/8 cup | 2 lbs |
| CURRY POWDER | 1-1/3 oz | 1/4 cup 2-1/3 tbsp | |
| GARLIC POWDER | 3/8 oz | 1 tbsp | |
| PARSLEY,DEHYDRATED,FLAKED | 3/8 oz | 1/2 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| THYME,GROUND | <1/16th oz | 1/8 tsp | |
| RICE,BROWN,LONG GRAIN,RAW PARBOILED | 1-1/4 lbs | 3 cup | |
| PEAS & CARROTS,FROZEN | 3-7/8 lbs | 3 qts 1/2 cup | |
| CAULIFLOWER,FROZEN | 2 lbs |
| Method: | |
|
1 Prepare vegetable stock according to package directions. 2 Add water, onions, potatoes, celery, curry, garlic powder, parsley, black pepper and thyme to stock. Stir. Bring to a boil; add rice. Stir; reduce heat; cook 30 to 35 minutes or until rice is tender. 3 Add peas, carrots and cauliflower, bring to a boil; simmer 5 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence