ZESTY BEAN SOUP
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS |
6-3/4 lbs |
3 qts |
|
| BEANS,LIMA,CANNED,INCL LIQUIDS |
6-1/2 lbs |
3 qts |
|
| BEANS,PINTO,CANNED,INCL LIQUIDS |
7-3/8 lbs |
3 qts 2 cup |
|
| TOMATOES,CANNED,DICED,INCL LIQUIDS |
13-3/4 lbs |
1 gal 2 qts |
|
| 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 |
| BEEF BROTH |
3 gal 1 qts |
|
|
| PEPPER,BLACK,GROUND |
3/8 oz |
1 tbsp |
|
| PAPRIKA,GROUND |
3/8 oz |
1 tbsp |
|
| THYME,GROUND |
1/4 oz |
1 tbsp |
|
| BAY LEAF,WHOLE,DRIED |
1/4 oz |
6 each |
|
Method 1 Drain beans.
2 Combine beans, tomatoes, onions, celery, beef broth, pepper, paprika, thyme and bay leaves in stock pot or steam-jacketed kettle;
stir well. Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves.
3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 110 cal |
20 g |
6 g |
1 g |
0 mg |
1211 mg |
61 mg |
|
