Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Zesty Bean Soup (Dry Beans)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SOUPS No.P 021 01
ZESTY BEAN SOUP (DRY BEANS)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
127 cal
23 g
8g
1g
1 mg
1058 mg
78 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DRY
2 lbs
1 qts 7/8 cup
BEANS,WHITE,DRY
2 lbs
1 qts 1/2 cup
BEANS,PINTO,DRY
1-7/8 lbs
1 qts 1/2 cup
WATER
16-3/4 lbs
2 gal
BEEF BROTH
3 gal 3 qts
BAY LEAF,WHOLE,DRIED
1/4 oz
6 each
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
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
3/8 oz
1 tbsp
PAPRIKA,GROUND
THYME,GROUND
1/4 oz
1 tbsp
Method
1 Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water. Cover with cold water in stock pot
or steam-jacketed kettle; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
2 Prepare broth according to package directions. Add bay leaves. Bring to a boil; cover; simmer 3 hours or until beans are tender.
3 Stir occasionally. Add tomatoes, onions, celery, pepper, paprika and thyme; stir well.
4 Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/soups/zesty_bean_soup_dry_beans.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 127 cal |
| Carbohydrates: | 23 g |
| Protein: | 8g |
| Fat: | 1g |
| Cholesterol: | 1 mg |
| Sodium: | 1058 mg |
| Calcium: | 78 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,KIDNEY,DRY | 2 lbs | 1 qts 7/8 cup | |
| BEANS,WHITE,DRY | 2 lbs | 1 qts 1/2 cup | |
| BEANS,PINTO,DRY | 1-7/8 lbs | 1 qts 1/2 cup | |
| WATER | 16-3/4 lbs | 2 gal | |
| BEEF BROTH | 3 gal 3 qts | ||
| BAY LEAF,WHOLE,DRIED | 1/4 oz | 6 each | |
| 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 |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| PAPRIKA,GROUND | 3/8 oz | 1 tbsp | |
| THYME,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water. Cover with cold water in stock pot or steam-jacketed kettle; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour. 2 Prepare broth according to package directions. Add bay leaves. Bring to a boil; cover; simmer 3 hours or until beans are tender. 3 Stir occasionally. Add tomatoes, onions, celery, pepper, paprika and thyme; stir well. 4 Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves. 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