Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken or beef broth | |
| 1/2 teaspoon pepper | |
| 3 tablespoons parsley flakes | |
| 1 can stewed tomatoes | Drained and cut up |
| 2 celery stalk | Washed, trimmed and diced |
| 4 carrots | Peeled, washed, and sliced |
| 1 onion | Peeled, washed, and diced |
| 2 small potatoes | Peeled, washed, and diced |
| 1 cup frozen mixed vegetable | (or assorted fresh) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle bring broth, pepper and parsley flakes to boil. | |
| 2 | Add celery, tomatoes, onion, carrots, and potato. Simmer about 30 minutes or until vegetables are tender crisp. Add frozen vegetables and heat through. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
