TOMATO CARROT HERB SOUP for restaurants

Post author By Sharon Lee Davies-Tight
Post date 01/01/2018
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TOMATO CARROT HERB SOUP for restaurants

Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float!

Makes 37 cups

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Tags carrot, large cans, restaurant, SOUP, tomato

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."

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