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Receta Vegetable Soup
by DCMH

Vegetable Soup
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 427

Ingredientes

  • 3 lbs 2 oz diced celery
  • 4 lbs diced onions
  • 4 lbs diced carrots
  • 13 oz diced green pepper
  • 3 lbs 2 oz margarine
  • 16 gals water (1)
  • 4 lbs 1 oz beef base
  • 1 lb, 8 1/2 oz chicken base
  • 9 lbs 4 oz peeled potatoes, diced
  • 3 lbs 2 oz cut green beans
  • 3 lbs 2 oz frozen whole kernel corn
  • 2 lbs, 5 1/2 oz green cabbage, chop
  • 18 lbs 12 oz diced tomatoes, crush
  • 6 lbs 4 oz tomato puree
  • 2 Tbsp 3/4 tsp garlic powder
  • 2 Tbsp 3/4 tsp onion powder
  • 2 Tbsp 3/4 tsp whole thyme
  • 1 1/2 tsp ground white pepper
  • 3 Tbsp iodized salt
  • 1 lb 9 oz cornstarch
  • 1 qt 2 cups water (2)

Direcciones

  1. Simmer celery, onions, carrots, and green pepper with margarine in water to cover. Cook until vegetables are tender.
  2. Add water (1), beef base, chicken base, potatoes, green beans, corn, cabbage, tomato products, and spices. Cook until potatoes are tender, approximately 20 minutes.
  3. Dissolve cornstarch in cold water (2). Add to simmering soup, stirring constantly. Cook 10 minutes, until thick.
  4. Take off direct heat.
  5. Garnish with parsley or chopped chives.
  6. Maximum holding time is 3 hours at 175F (80C) - 180F (82C).