Brown rice, sautéed celery and onions give a satisfying nutty flavour to classic Campbell’s® Tomato soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||15 mL||1 tbsp|
|Sweet Onions, minced||500 mL||2 cups|
|Celery, minced||500 mL||2 cups|
Campbell's® Condensed Tomato Soup
|Water||2 L||2 qt|
|Brown Rice, cooked||1 L||1 qt|
|Black Pepper, ground||5 mL||1 tsp|
|Parsley, chopped||125 mL||1/2 cup|
|1. In a soup pot, heat oil over medium-high heat; add onion and sauté 2-3 minutes. Stir in celery and continue to cook 2 minutes.|
|2. Add soup and water and stir well to combine. Bring soup to a boil. Reduce soup to a simmer and cook 10 minutes.|
|3. Add rice, pepper and parsley to soup. Heat until internal temperature is 165°F or higher for 15 seconds. CCP: Hold at 140°F or higher.|