Garden Vegetable Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
10 servings

Soups can often be high in sodium. This recipe, which has a mix of fresh and frozen vegetables serving as its backbone, was modified to cut down on the salt. “In the past couple of years, we have changed bases,” explains Carol Fletcher, assistant director for residential dining at the University of Northern Iowa, in Cedar Falls. “The new bases are lower in sodium, allergens and MSG. This was a fairly [minor] change, but one we felt was important to help us support healthier diets and our special-diet guests.”

Ingredients

1 cup canned diced tomatoes
Approximately 8 cups water
1/4 cup potatoes, peeled, diced
3 tbsp. chopped green cabbage
1 cup frozen French-style green beans
1/2 cup chopped celery
1/4 tsp. basil
3 tbsp. low-sodium vegetable bouillon
2 tbsp. white rice, uncooked
2 tbsp. chopped peppers
1/2 cup chopped onion
1/2 cup frozen corn
1/2 cup chopped carrots
1/2 cup frozen green peas

Steps

  1. Drain tomatoes and reserve juice. Add enough water to juice to equal 8 cups.
  2. In stockpot, combine all ingredients, except peas. Bring to a boil, cover and simmer until rice and vegetables are tender. Stir in frozen peas and simmer 5 more minutes.
Source: University of Northern Iowa, Cedar Falls

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code