VEGETABLE BEEF SUPREME SOUP (CANNED)

Ingredients

Ingredient Weight Measure Issue
SOUP,CONDENSED,VEGETABLE WITH BEEF 15-3/4 lbs 1 gal 3-1/8 qts
SOUP,CONDENSED,TOMATO 15-3/4 lbs 1 gal 3-1/8 qts
WATER 23 lbs 2 gal 3 qts
GINGER,GROUND 1/8 oz 3/8 tsp

Method

1 Add soups to steam-jacketed kettle or stock pot; mix well.
2 Add water; mix well.
3 Add ginger if desired, mix well.
4 Heat to serving temperature. DO NOT BOIL. 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
94 cal 15 g 4 g 2 g 3 mg 850 mg 19 mg

Portion

1 Cup

Yield

100


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