KNICKERBOCKER SOUP (BEAN, TOMATO AND BACON)

Ingredients

Ingredient Weight Measure Issue
BEANS,WHITE,DRY 6-1/4 lbs 3 qts 2 cup
WATER,COLD 16-3/4 lbs 2 gal
HAM BROTH (FROM MIX) 3 gal 1 qts
BACON,RAW 1 lbs
CARROTS,FRESH,SHREDDED 1 lbs 1 qts 1/8 cup 1-1/4 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
POTATOES,FRESH,PEELED,CUBED 5 lbs 3 qts 2-1/2 cup 6-1/8 lbs
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 7-1/4 lbs 1 #10cn

Method

1 Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water.
2 Cover with cold water; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
3 Prepare stock according to recipe. Add to beans; bring to a boil; cover; simmer 2 hours or until beans are tender.
4 Chop raw bacon and brown lightly. Add carrots, onions, pepper and potatoes. Cook 10 minutes, stirring occasionally; add to bean
mixture. Crush tomatoes and add. Simmer 25 minutes or until vegetables are tender. 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
143 cal 26 g 8 g 1 g 2 mg 446 mg 89 mg

Portion

1 Cup

Yield

100


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