SPANISH SOUP (DEHYDRATED ONION SOUP)

Ingredients

Ingredient Weight Measure Issue
SOUP,DEHYDRATED,ONION 2 lbs 1 qts 3 cup
WATER,BOILING 37-5/8 lbs 4 gal 2 qts
SAUSAGE,ITALIAN,HOT 4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 7-7/8 oz 1-1/2 cup 9-5/8 oz
TOMATOES,CANNED,DICED,INCL LIQUIDS 15 lbs 1 gal 2-1/2 qts
BAY LEAF,WHOLE,DRIED 1/8 oz 2 each

Method

1 Stir soup mix into boiling water.
2 Chop sausage. Cook sausage until thoroughly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Drain well.
3 Mix peppers, tomatoes and bay leaves with browned sausage. Add to soup mixture.
4 Return soup mixture to a boil. Reduce heat. Cover; simmer 20 minutes. Remove bay leaves. 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
88 cal 10 g 4 g 4 g 11 mg 1087 mg 37 mg

Portion

1 Cup

Yield

100


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