ZESTY BEAN SOUP (DRY BEANS)

Ingredients

Ingredient Weight Measure Issue
BEANS,KIDNEY,DRY 2 lbs 1 qts 7/8 cup
BEANS,WHITE,DRY 2 lbs 1 qts 1/2 cup
BEANS,PINTO,DRY 1-7/8 lbs 1 qts 1/2 cup
WATER 16-3/4 lbs 2 gal
BEEF BROTH 3 gal 3 qts
BAY LEAF,WHOLE,DRIED 1/4 oz 6 each
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
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
PAPRIKA,GROUND 3/8 oz 1 tbsp
THYME,GROUND 1/4 oz 1 tbsp

Method

1 Pick over beans, removing discolored beans and foreign matter. Wash thoroughly in cold water. Cover with cold water in stock pot
or steam-jacketed kettle; bring to a boil; boil 2 minutes. Turn off heat. Cover; let stand 1 hour.
2 Prepare broth according to package directions. Add bay leaves. Bring to a boil; cover; simmer 3 hours or until beans are tender.
3 Stir occasionally. Add tomatoes, onions, celery, pepper, paprika and thyme; stir well.
4 Bring to a boil; reduce heat. Cover; simmer 45 minutes or until vegetables are tender. Remove bay leaves. 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
127 cal 23 g 8 g 1 g 1 mg 1058 mg 78 mg

Portion

1 Cup

Yield

100


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