Source: U.S. Department of Defence
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Knickerbocker Soup (Bean, Tomato and Bacon)
Source: U.S. Department of Defence | |
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 SOUPS No.P 008 02
KNICKERBOCKER SOUP (BEAN, TOMATO AND BACON)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
143 cal
26 g
8g
1g
2 mg
446 mg
89 mg
Ingredient
Weight
Measure
Issue
BEANS,WHITE,DRY
6-1/4 lbs
3 qts 2 cup
WATER,COLD
16-3/4 lbs
2 gal
HAM BROTH (FROM MIX)
3 gal 1 qts
BACON,RAW
1 lbs
CARROTS,FRESH,SHREDDED
1 lbs
1 qts 1/8 cup
1-1/4 lbs
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
ONIONS,FRESH,CHOPPED
POTATOES,FRESH,PEELED,CUBED
5 lbs
3 qts 2-1/2 cup
6-1/8 lbs
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
7-1/4 lbs
1 #10cn
Method
1
Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water.
2
Cover with cold water; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
3
Prepare stock according to recipe. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender.
Chop raw bacon and brown lightly. Add carrots, onions, pepper and potatoes. Cook 10 minutes, stirring occasionally; add to bean
4
mixture. Crush tomatoes and add. Simmer 25 minutes or until vegetables are tender. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 143 cal |
| Carbohydrates: | 26 g |
| Protein: | 8g |
| Fat: | 1g |
| Cholesterol: | 2 mg |
| Sodium: | 446 mg |
| Calcium: | 89 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,WHITE,DRY | 6-1/4 lbs | 3 qts 2 cup | |
| WATER,COLD | 16-3/4 lbs | 2 gal | |
| HAM BROTH (FROM MIX) | 3 gal 1 qts | ||
| BACON,RAW | 1 lbs | ||
| CARROTS,FRESH,SHREDDED | 1 lbs | 1 qts 1/8 cup | 1-1/4 lbs |
| ONIONS,FRESH,CHOPPED | 2 lbs | 1 qts 1-5/8 cup | 2-1/4 lbs |
| POTATOES,FRESH,PEELED,CUBED | 5 lbs | 3 qts 2-1/2 cup | 6-1/8 lbs |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 7-1/4 lbs | 1 #10cn |
| Method: | |
|
1 Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water. 2 Cover with cold water; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour. 3 Prepare stock according to recipe. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender. Chop raw bacon and brown lightly. Add carrots, onions, pepper and potatoes. Cook 10 minutes, stirring occasionally; add to bean 4 mixture. Crush tomatoes and add. Simmer 25 minutes or until vegetables are tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence