Source: U.S. Department of Defence
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Vegetable Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 007 00
VEGETABLE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
57 cal
10 g
3g
1g
1 mg
1278 mg
45 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
4 gal 2 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
13-1/4 lbs
1 gal 2 qts
POTATOES,FRESH,PEELED,CUBED
3-1/8 lbs
2 qts 1-1/8 cup
3-7/8 lbs
1-1/8 lbs
1 qts 1/4 cup
1-1/2 lbs
CELERY,FRESH,CHOPPED
CARROTS,FRESH,CHOPPED
1-1/8 lbs
4 cup
1-3/8 lbs
1-1/8 lbs
1 qts 3-1/4 cup
1-3/8 lbs
CABBAGE,GREEN,FRESH,CHOPPED
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
1/3 oz
1 tbsp
GARLIC POWDER
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
Method
1 Prepare broth according to directions. Combine broth, tomatoes, potatoes, celery, carrots, cabbage, onions, peppers, garlic powder,
and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Cover; simmer 30 minutes or until vegetables are tender.
2 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/vegetable_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 57 cal |
| Carbohydrates: | 10 g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 1 mg |
| Sodium: | 1278 mg |
| Calcium: | 45 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 4 gal 2 qts | ||
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 13-1/4 lbs | 1 gal 2 qts | |
| POTATOES,FRESH,PEELED,CUBED | 3-1/8 lbs | 2 qts 1-1/8 cup | 3-7/8 lbs |
| 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 |
| 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 |
| Method: | |
|
1 Prepare broth according to directions. Combine broth, tomatoes, potatoes, celery, carrots, cabbage, onions, peppers, garlic powder, and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Cover; simmer 30 minutes or until vegetables are tender. 2 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