Source: U.S. Department of Defence
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Mexican Onion Corn Soup (Dehydrated Mix)
Source: U.S. Department of Defence | |
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 SOUPS No.P 017 02
MEXICAN ONION CORN SOUP (DEHYDRATED MIX)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
76 cal
16 g
3g
1g
0 mg
951 mg
20 mg
Ingredient
Weight
Measure
Issue
SOUP,DEHYDRATED,ONION
2 lbs
1 qts 3 cup
WATER,BOILING
43-7/8 lbs
5 gal 1 qts
CORN,CANNED,WHOLE KERNEL,DRAINED
13-1/4 lbs
2 gal 1-1/8 qts
PIMIENTO,CANNED,DRAINED,CHOPPED
14 oz
2-1/8 cup
HOT SAUCE
3/8 oz
3/8 tsp
Method
1
Stir soup mix into boiling water.
2
Drain corn; add to soup mixture.
3
Add canned chopped pimientos and hot sauce. Stir to mix.
Stir and simmer 20 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or
4
higher.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 76 cal |
| Carbohydrates: | 16 g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 951 mg |
| Calcium: | 20 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,DEHYDRATED,ONION | 2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 43-7/8 lbs | 5 gal 1 qts | |
| CORN,CANNED,WHOLE KERNEL,DRAINED | 13-1/4 lbs | 2 gal 1-1/8 qts | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 14 oz | 2-1/8 cup | |
| HOT SAUCE | 3/8 oz | 3/8 tsp |
| Method: | |
|
1 Stir soup mix into boiling water. 2 Drain corn; add to soup mixture. 3 Add canned chopped pimientos and hot sauce. Stir to mix. Stir and simmer 20 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or 4 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