VEGETABLE SOUP
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| CHICKEN BROTH |
4 gal 2 qts |
|
|
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS |
13-1/4 lbs |
1 gal 2 qts |
|
| POTATOES,FRESH,PEELED,CUBED |
3-1/8 lbs |
2 qts 1-1/8 cup |
3-7/8 lbs |
| CELERY,FRESH,CHOPPED |
1-1/8 lbs |
1 qts 1/4 cup |
1-1/2 lbs |
| CARROTS,FRESH,CHOPPED |
1-1/8 lbs |
4 cup |
1-3/8 lbs |
| CABBAGE,GREEN,FRESH,CHOPPED |
1-1/8 lbs |
1 qts 3-1/4 cup |
1-3/8 lbs |
| ONIONS,FRESH,CHOPPED |
2-1/8 lbs |
1 qts 2 cup |
2-1/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED |
7-1/8 oz |
1-3/8 cup |
8-2/3 oz |
| GARLIC POWDER |
1/3 oz |
1 tbsp |
|
| PEPPER,BLACK,GROUND |
1/8 oz |
1/3 tsp |
|
Method 1 Prepare broth according to directions. Combine broth, tomatoes, potatoes, celery, carrots, cabbage, onions, peppers, garlic powder,
and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Cover; simmer 30 minutes or until vegetables are tender.
2 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 |
| 57 cal |
10 g |
3 g |
1 g |
1 mg |
1278 mg |
45 mg |
|
