TURKEY VEGETABLE SOUP

Ingredients

Ingredient Weight Measure Issue
CHICKEN BROTH 5 gal
POTATOES,FRESH,RED BLISS 4-5/8 lbs 3 qts 2 cup 6-1/8 lbs
CARROTS,FROZEN,SLICED 3 lbs 2 qts 2-5/8 cup
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
PARSLEY,DEHYDRATED,FLAKED 1 oz 1-3/8 cup
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
THYME,GROUND 1/4 oz 1 tbsp
SAGE,GROUND 1/8 oz 1 tbsp
TURKEY,BNLS,WHITE AND DARK MEAT,DICED 5 lbs
PEAS,GREEN,FROZEN 1-7/8 lbs 1 qts 2 cup

Method

1 Prepare chicken broth according to package directions in steam-jacketed kettle or stock pot.
2 Add potatoes, carrots, onions, celery, parsley, black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20
minutes or until the vegetables are tender.
3 Add turkey and peas. Bring to a boil; CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer
5 minutes. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
91 cal 10 g 7 g 3 g 13 mg 1475 mg 45 mg

Portion

1 Cup

Yield

100


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