Source: U.S. Department of Defence
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Minestrone Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 007 01
MINESTRONE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
75 cal
14 g
3g
1g
1 mg
1157 mg
38 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
4 gal
CELERY,FRESH,CHOPPED
1-1/8 lbs
1 qts 1/4 cup
1-1/2 lbs
CARROTS,FRESH,CHOPPED
1-1/8 lbs
4 cup
1-3/8 lbs
2-1/8 lbs
1 qts 2-1/8 cup
2-5/8 lbs
POTATOES,FRESH,PEELED,CUBED
CABBAGE,GREEN,FRESH,CHOPPED
1-1/8 lbs
1 qts 3-1/4 cup
1-3/8 lbs
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
7-1/8 oz
1-3/8 cup
8-2/3 oz
GARLIC POWDER
1/3 oz
1 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
TOMATOES,CANNED,CRUSHED,DRAINED
6-5/8 lbs
3 qts
2-1/3 lbs
1 qts 2 cup
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
BEANS,GREEN,CANNED,DRAINED
1-1/4 lbs
1 qts
MACARONI NOODLES,SHELLS,DRY
1-3/8 lbs
1 qts 2 cup
Method
1 Prepare broth according to directions. Combine broth, celery, carrots, potatoes, cabbage, onions, peppers, garlic powder, and black
pepper in a steam jacketed kettle or stock pot. Bring to a boil. Reduce heat; cover; simmer for 20 minutes.
2 Add tomatoes, kidney beans, and green beans. Bring to a boil.
3 Add macaroni. Bring to a boil; reduce heat; simmer 8 to 10 minutes or until macaroni is tender.
4 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: | 75 cal |
| Carbohydrates: | 14 g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 1 mg |
| Sodium: | 1157 mg |
| Calcium: | 38 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 4 gal | ||
| CELERY,FRESH,CHOPPED | 1-1/8 lbs | 1 qts 1/4 cup | 1-1/2 lbs |
| CARROTS,FRESH,CHOPPED | 1-1/8 lbs | 4 cup | 1-3/8 lbs |
| POTATOES,FRESH,PEELED,CUBED | 2-1/8 lbs | 1 qts 2-1/8 cup | 2-5/8 lbs |
| CABBAGE,GREEN,FRESH,CHOPPED | 1-1/8 lbs | 1 qts 3-1/4 cup | 1-3/8 lbs |
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 7-1/8 oz | 1-3/8 cup | 8-2/3 oz |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| TOMATOES,CANNED,CRUSHED,DRAINED | 6-5/8 lbs | 3 qts | |
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 2-1/3 lbs | 1 qts 2 cup | |
| BEANS,GREEN,CANNED,DRAINED | 1-1/4 lbs | 1 qts | |
| MACARONI NOODLES,SHELLS,DRY | 1-3/8 lbs | 1 qts 2 cup |
| Method: | |
|
1 Prepare broth according to directions. Combine broth, celery, carrots, potatoes, cabbage, onions, peppers, garlic powder, and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Reduce heat; cover; simmer for 20 minutes. 2 Add tomatoes, kidney beans, and green beans. Bring to a boil. 3 Add macaroni. Bring to a boil; reduce heat; simmer 8 to 10 minutes or until macaroni is tender. 4 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