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Correo Electrónico
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Ingredientes
- 3 lbs celery, wash, slice into 1/2 pieces
- 2 lbs onion, Spanish, cut into wedges
- 1/2 cup garlic, fresh, peel, mince
- 2 lbs bell pepper, green, wash, cut
- 4 lbs zucchini, sliced into 1/2 pieces
- 1 1/2 gals tomato, diced (#10cn)
- 1/4 cup sugar
- 1 cup basil, fresh, chop
- 2 1/2 tsp oregano dried
- 1 1/2 gal vegetable stock
- fresh parmesan cheese, as needed
Direcciones
- Saute celery, onions, and bell pepper in tilt grill. Saute until tender. Use olive oil when sauteing vegetables.
- Add remaining ingredients, except parmesan cheese.
- Simmer soup until flavors are mingled, at least one hour. Taste and adjust seasoning if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 50 servings | |
| Calories 42 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 479mg | 20% |
| Potassium 364mg | 10% |
| Total Carbs 9.52g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.77g | 4% |
| Protein 1.55g | 2% |
