| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
50 |
Servings |
INGREDIENTS
| 2 |
ga |
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 |
cn |
Peas, no. 2 size |
| 2 |
tb |
Salt |
| 1/4 |
ts |
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
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”