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Vegetable Beef Supreme Soup (Canned)
Source: U.S. Department of Defence | |
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 SOUPS No.P 022 04
VEGETABLE BEEF SUPREME SOUP (CANNED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
94 cal
15 g
4g
2g
3 mg
850 mg
19 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,VEGETABLE WITH BEEF
15-3/4 lbs
1 gal 3-1/8 qts
SOUP,CONDENSED,TOMATO
15-3/4 lbs
1 gal 3-1/8 qts
WATER
23 lbs
2 gal 3 qts
GINGER,GROUND
1/8 oz
3/8 tsp
Method
1
Add soups to steam-jacketed kettle or stock pot; mix well.
2
Add water; mix well.
3
Add ginger if desired, mix well.
4
Heat to serving temperature. DO NOT BOIL. 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: | 94 cal |
| Carbohydrates: | 15 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 3 mg |
| Sodium: | 850 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,VEGETABLE WITH BEEF | 15-3/4 lbs | 1 gal 3-1/8 qts | |
| SOUP,CONDENSED,TOMATO | 15-3/4 lbs | 1 gal 3-1/8 qts | |
| WATER | 23 lbs | 2 gal 3 qts | |
| GINGER,GROUND | 1/8 oz | 3/8 tsp |
| Method: | |
|
1 Add soups to steam-jacketed kettle or stock pot; mix well. 2 Add water; mix well. 3 Add ginger if desired, mix well. 4 Heat to serving temperature. DO NOT BOIL. 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