Source: U.S. Department of Defence
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Zesty Bean Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 021 00
ZESTY BEAN SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
110 cal
20 g
6g
1g
0 mg
1211 mg
61 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS
6-3/4 lbs
3 qts
BEANS,LIMA,CANNED,INCL LIQUIDS
6-1/2 lbs
3 qts
BEANS,PINTO,CANNED,INCL LIQUIDS
7-3/8 lbs
3 qts 2 cup
TOMATOES,CANNED,DICED,INCL LIQUIDS
13-3/4 lbs
1 gal 2 qts
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
CELERY,FRESH,SLICED
BEEF BROTH
3 gal 1 qts
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
3/8 oz
1 tbsp
PAPRIKA,GROUND
THYME,GROUND
1/4 oz
1 tbsp
1/4 oz
6 each
BAY LEAF,WHOLE,DRIED
Method
1 Drain beans.
2 Combine beans, tomatoes, onions, celery, beef broth, pepper, paprika, thyme and bay leaves in stock pot or steam-jacketed kettle;
stir well. Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves.
3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/zesty_bean_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 110 cal |
| Carbohydrates: | 20 g |
| Protein: | 6g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 1211 mg |
| Calcium: | 61 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS | 6-3/4 lbs | 3 qts | |
| BEANS,LIMA,CANNED,INCL LIQUIDS | 6-1/2 lbs | 3 qts | |
| BEANS,PINTO,CANNED,INCL LIQUIDS | 7-3/8 lbs | 3 qts 2 cup | |
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 13-3/4 lbs | 1 gal 2 qts | |
| 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 |
| BEEF BROTH | 3 gal 1 qts | ||
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| PAPRIKA,GROUND | 3/8 oz | 1 tbsp | |
| THYME,GROUND | 1/4 oz | 1 tbsp | |
| BAY LEAF,WHOLE,DRIED | 1/4 oz | 6 each |
| Method: | |
|
1 Drain beans. 2 Combine beans, tomatoes, onions, celery, beef broth, pepper, paprika, thyme and bay leaves in stock pot or steam-jacketed kettle; stir well. Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves. 3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 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