Source: U.S. Department of Defence
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Tomato Rice Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 006 01
TOMATO RICE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
86 cal
17 g
2g
1g
0 mg
1089 mg
48 mg
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.
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https://theodora.com/recipies/soups/tomato_rice_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 86 cal |
| Carbohydrates: | 17 g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 1089 mg |
| Calcium: | 48 mg |
| 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. |
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