| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 50 | Servings | ||
INGREDIENTS
| 2 | gl | Soup stock |
| 3 | Bay leaves | |
| 3 | c | Carrots, diced |
| 3 | c | Celery, diced |
| 2 | c | Onions, chopped |
| 1/2 | c | Rice |
| 2 | qt | Tomatoes |
| 1 | Peas, no. 2 size | |
| 2 | T | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Heat the stock with the bay leaves; boil for 5 minutes. Remove the bay leaves. Add vegetables and seasoning to stock and simmer gently until vegetables are tender and the flavors are blended. Other vegetables may be added if desires. Add rice and cook until tender. Randy Rigg
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 18
Total Fat: 1.9g
Cholesterol: 4.6mg
Sodium: 565.1mg
Potassium: 287.5mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 4.1g
Protein: 4.4g