vegetarian vegetable soup Recipe
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Ingredients
- 2 lbs custom gold label mirepoix base
- 9 gallons water
- 2 lbs diced onions
- 8 lbs chopped frozen cauliflower
- 8 lbs chopped frozen broccoli
- 8 lbs shredded carrots
- 2 quarts frozen corn
- 10 lbs shredded cabbage
- 4 lbs diced celery
- 1 cup chopped parsley
- 12 cups cooked rice
- 12 bay leaves
- 2 tsp thyme
- 4 lbs frozen peas
- 4 cans chopped tomatoes
- 1 tsp black pepper
Directions
- Add water to mirepoix base
- Bring to boil - reduce heat and simmer
- Add vegetables up to celery and simmer for 2 hours
- Add remaining ingredients and simmer for 30 minutes
- Remove bay learves before serving.
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