Source: U.S. Department of Defence
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Tomato Vegetable Soup (Dehydrated)
Source: U.S. Department of Defence | |
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 SOUPS No.P 018 00
TOMATO VEGETABLE SOUP (DEHYDRATED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
65 cal
12 g
2g
2g
1 mg
609 mg
39 mg
Ingredient
Weight
Measure
Issue
SOUP,DEHYDRATED,TOMATO VEGETABLE W/NOODLES
4 lbs
3 qts 2 cup
WATER,BOILING
52-1/4 lbs
6 gal 1 qts
Method
1 Stir soup mix into boiling water.
2 Return soup mixture to a boil. Cover; simmer 10 minutes or until vegetables are tender, stirring occasionally. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/tomato_vegetable_soup_dehydrated.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 65 cal |
| Carbohydrates: | 12 g |
| Protein: | 2g |
| Fat: | 2g |
| Cholesterol: | 1 mg |
| Sodium: | 609 mg |
| Calcium: | 39 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,DEHYDRATED,TOMATO VEGETABLE W/NOODLES | 4 lbs | 3 qts 2 cup | |
| WATER,BOILING | 52-1/4 lbs | 6 gal 1 qts |
| Method: | |
|
1 Stir soup mix into boiling water. 2 Return soup mixture to a boil. Cover; simmer 10 minutes or until vegetables are tender, stirring occasionally. 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