CREOLE SOUP

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
BEEF BROTH 6 gal
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
SPAGHETTI NOODLES,DRY 1-1/2 lbs 1 qts 2-1/2 cup
TOMATO PASTE,CANNED 2-1/3 lbs 1 qts

Method

1 Saute onions and peppers in salad oil, melted shortening or olive oil for 5 minutes in steam-jacketed kettle or stock pot. Stir
occasionally.
2 Prepare stock according to directions.
3 Break spaghetti into 2-inch pieces. Add stock to sauteed peppers and onions. Add pepper, spaghetti, and tomato paste. Stir and
bring to a boil; reduce heat and simmer 30 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold
for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
69 cal 10 g 3 g 2 g 1 mg 1535 mg 17 mg

Portion

1 Cup

Yield

100


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