Source: U.S. Department of Defence
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Spanish Soup (Dehydrated Onion Soup)
Source: U.S. Department of Defence | |
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 SOUPS No.P 017 00
SPANISH SOUP (DEHYDRATED ONION SOUP)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
88 cal
10 g
4g
4g
11 mg
1087 mg
37 mg
Ingredient
Weight
Measure
Issue
SOUP,DEHYDRATED,ONION
2 lbs
1 qts 3 cup
WATER,BOILING
37-5/8 lbs
4 gal 2 qts
SAUSAGE,ITALIAN,HOT
4 lbs
7-7/8 oz
1-1/2 cup
9-5/8 oz
PEPPERS,GREEN,FRESH,CHOPPED
TOMATOES,CANNED,DICED,INCL LIQUIDS
15 lbs
1 gal 2-1/2 qts
BAY LEAF,WHOLE,DRIED
1/8 oz
2 each
Method
1 Stir soup mix into boiling water.
2 Chop sausage. Cook sausage until thoroughly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Drain well.
3 Mix peppers, tomatoes and bay leaves with browned sausage. Add to soup mixture.
4 Return soup mixture to a boil. Reduce heat. Cover; simmer 20 minutes. Remove bay leaves. 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: | 88 cal |
| Carbohydrates: | 10 g |
| Protein: | 4g |
| Fat: | 4g |
| Cholesterol: | 11 mg |
| Sodium: | 1087 mg |
| Calcium: | 37 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,DEHYDRATED,ONION | 2 lbs | 1 qts 3 cup | |
| WATER,BOILING | 37-5/8 lbs | 4 gal 2 qts | |
| SAUSAGE,ITALIAN,HOT | 4 lbs | ||
| PEPPERS,GREEN,FRESH,CHOPPED | 7-7/8 oz | 1-1/2 cup | 9-5/8 oz |
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 15 lbs | 1 gal 2-1/2 qts | |
| BAY LEAF,WHOLE,DRIED | 1/8 oz | 2 each |
| Method: | |
|
1 Stir soup mix into boiling water. 2 Chop sausage. Cook sausage until thoroughly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Drain well. 3 Mix peppers, tomatoes and bay leaves with browned sausage. Add to soup mixture. 4 Return soup mixture to a boil. Reduce heat. Cover; simmer 20 minutes. Remove bay leaves. 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