Source: U.S. Department of Defence
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Midwestern Tomato Rice Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 804 00
MIDWESTERN TOMATO RICE SOUP
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
68 cal
14 g
2g
1g
0 mg
691 mg
30 mg
Ingredient
Weight
Measure
Issue
OIL, CANOLA
1-7/8 oz
1/4 cup 1/3 tbsp
CELERY,CHOPPED,PRECUT
1 lbs
1 qts
ONIONS,FRESH,CHOPPED,PRECUT
1 lbs
1 qts
3-5/8 lbs
2 qts
RICE PILAF MIX
JUICE,VEGETABLE,CANNED
42-2/3 lbs
5 gal
5/8 oz
1 tbsp
SALT
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
TOMATOES,CANNED,DICED,INCL LIQUIDS
2-1/3 lbs
1 qts
Method
1 Put oil in a steam kettle or stockpot. Cook on medium for 1 minute so that skillet is hot. Add onion and celery. Cook about 5
minutes, or until onions are clear.
2 Discard the spice packet in the rice pilaf mix. Add pilaf, vegetable juice or tomato juice, salt and pepper to the celery and onions.
Bring to a boil. Reduce heat to medium low and cook 30 minutes, stirring occasionally.
3 Add diced tomatoes, mix thoroughly. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. CCP: Hold for
service at 140 F. or higher.
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| Yield: 100 | Portion: 8 Ounces |
| Calories: | 68 cal |
| Carbohydrates: | 14 g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 691 mg |
| Calcium: | 30 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| OIL, CANOLA | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
| CELERY,CHOPPED,PRECUT | 1 lbs | 1 qts | |
| ONIONS,FRESH,CHOPPED,PRECUT | 1 lbs | 1 qts | |
| RICE PILAF MIX | 3-5/8 lbs | 2 qts | |
| JUICE,VEGETABLE,CANNED | 42-2/3 lbs | 5 gal | |
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 2-1/3 lbs | 1 qts |
| Method: | |
|
1 Put oil in a steam kettle or stockpot. Cook on medium for 1 minute so that skillet is hot. Add onion and celery. Cook about 5 minutes, or until onions are clear. 2 Discard the spice packet in the rice pilaf mix. Add pilaf, vegetable juice or tomato juice, salt and pepper to the celery and onions. Bring to a boil. Reduce heat to medium low and cook 30 minutes, stirring occasionally. 3 Add diced tomatoes, mix thoroughly. CCP: Internal temperature must reach 140 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