|
| |
Back
Asian_Barbecue_Turkey | Up
Recipes | Next
Asian_Stir_Fry_Soup |
No.P 021 00
SOUPS
ZESTY BEAN SOUP
61 mg
1211 mg
0 mg
1 g
6 g
20 g
110 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield 100
1 Cup
Portion
Ingredient
Issue
Measure
Weight
BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS
BEANS,LIMA,CANNED,INCL LIQUIDS
BEANS,PINTO,CANNED,INCL LIQUIDS
TOMATOES,CANNED,DICED,INCL LIQUIDS
ONIONS,FRESH,CHOPPED
CELERY,FRESH,SLICED
BEEF BROTH
PEPPER,BLACK,GROUND
PAPRIKA,GROUND
THYME,GROUND
BAY LEAF,WHOLE,DRIED
6-3/4 lbs
6-1/2 lbs
7-3/8 lbs
13-3/4 lbs
3 lbs
2 lbs
3 qts
3 qts
3 qts 2 cup
1 gal 2 qts
2 qts 1/2 cup
1 qts 3-1/2 cup
3 gal 1 qts
1 tbsp
1 tbsp
1 tbsp
6 each
3-1/3 lbs
2-3/4 lbs
3/8 oz
3/8 oz
1/4 oz
1/4 oz
Method
Drain beans.
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.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
1
2
3
|
