Garlic Vegetable Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| ¼ teaspoon pepper | |
| 3 garlic cloves minced | Washed, peeled and minced |
| 2 tablespoons parsley flakes | |
| 1 (14 oz.) Can stewed tomatoes | Drained and cut up |
| ¼ cup. Celery stalk | Washed, trimmed and diced |
| ½ cup Carrots | Peeled, washed, and sliced |
| ¼ cup Onion | Peeled, washed, and diced |
| 3 cups cabbage | Washed, trimmed, and chopped |
| 1 cup garlic croutons |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle bring broth, pepper and parsley flakes to boil. | |
| 2 | Add garlic, celery, tomatoes, onion, carrots, and cabbage and simmer about 30 minutes or until vegetables are tender crisp. To serve, top with croutons. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
