Vegetable

SOUPS No.P 007 00 VEGETABLE SOUP 45 mg 1278 mg 1 mg 1 g 3 g 10 g 57 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Cup Portion Ingredient CHICKEN BROTH TOMATOES,CANNED,CRUSHED,INCL LIQUIDS POTATOES,FRESH,PEELED,CUBED CELERY,FRESH,CHOPPED CARROTS,FRESH,CHOPPED CABBAGE,GREEN,FRESH,CHOPPED ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED GARLIC POWDER PEPPER,BLACK,GROUND Issue Measure 4 gal 2 qts 1 gal 2 qts 2 qts 1-1/8 cup 1 qts 1/4 cup 4 cup 1 qts 3-1/4 cup 1 qts 2 cup 1-3/8 cup 1 tbsp 1/3 tsp Weight 13-1/4 lbs 3-1/8 lbs 1-1/8 lbs 1-1/8 lbs 1-1/8 lbs 2-1/8 lbs 7-1/8 oz 1/3 oz 1/8 oz 3-7/8 lbs 1-1/2 lbs 1-3/8 lbs 1-3/8 lbs 2-1/3 lbs 8-2/3 oz 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. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. 2