Source: U.S. Department of Defence
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Turkey Vegetable Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 029 00
TURKEY VEGETABLE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
91 cal
10 g
7g
3g
13 mg
1475 mg
45 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
5 gal
POTATOES,FRESH,RED BLISS
4-5/8 lbs
3 qts 2 cup
6-1/8 lbs
CARROTS,FROZEN,SLICED
3 lbs
2 qts 2-5/8 cup
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
CELERY,FRESH,SLICED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
1 oz
1-3/8 cup
PARSLEY,DEHYDRATED,FLAKED
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
THYME,GROUND
1/4 oz
1 tbsp
1/8 oz
1 tbsp
SAGE,GROUND
TURKEY,BNLS,WHITE AND DARK MEAT,DICED
5 lbs
1-7/8 lbs
1 qts 2 cup
PEAS,GREEN,FROZEN
Method
1 Prepare chicken broth according to package directions in steam-jacketed kettle or stock pot.
2 Add potatoes, carrots, onions, celery, parsley, black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20
minutes or until the vegetables are tender.
3 Add turkey and peas. Bring to a boil; CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer
5 minutes. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/turkey_vegetable_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 91 cal |
| Carbohydrates: | 10 g |
| Protein: | 7g |
| Fat: | 3g |
| Cholesterol: | 13 mg |
| Sodium: | 1475 mg |
| Calcium: | 45 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 5 gal | ||
| POTATOES,FRESH,RED BLISS | 4-5/8 lbs | 3 qts 2 cup | 6-1/8 lbs |
| CARROTS,FROZEN,SLICED | 3 lbs | 2 qts 2-5/8 cup | |
| ONIONS,FRESH,CHOPPED | 3 lbs | 2 qts 1/2 cup | 3-1/3 lbs |
| CELERY,FRESH,SLICED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
| PARSLEY,DEHYDRATED,FLAKED | 1 oz | 1-3/8 cup | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| THYME,GROUND | 1/4 oz | 1 tbsp | |
| SAGE,GROUND | 1/8 oz | 1 tbsp | |
| TURKEY,BNLS,WHITE AND DARK MEAT,DICED | 5 lbs | ||
| PEAS,GREEN,FROZEN | 1-7/8 lbs | 1 qts 2 cup |
| Method: | |
|
1 Prepare chicken broth according to package directions in steam-jacketed kettle or stock pot. 2 Add potatoes, carrots, onions, celery, parsley, black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20 minutes or until the vegetables are tender. 3 Add turkey and peas. Bring to a boil; CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer 5 minutes. CCP: 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