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Asparagus_(Canned) |
No.P 021 01
SOUPS
ZESTY BEAN SOUP (DRY BEANS)
78 mg
1058 mg
1 mg
1 g
8 g
23 g
127 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield 100
1 Cup
Portion
Ingredient
BEANS,KIDNEY,DRY
BEANS,WHITE,DRY
BEANS,PINTO,DRY
WATER
BEEF BROTH
BAY LEAF,WHOLE,DRIED
TOMATOES,CANNED,DICED,INCL LIQUIDS
ONIONS,FRESH,CHOPPED
CELERY,FRESH,SLICED
PEPPER,BLACK,GROUND
PAPRIKA,GROUND
THYME,GROUND
Issue
Measure
1 qts 7/8 cup
1 qts 1/2 cup
1 qts 1/2 cup
2 gal
3 gal 3 qts
6 each
1 gal 2 qts
2 qts 1/2 cup
1 qts 3-1/2 cup
1 tbsp
1 tbsp
1 tbsp
Weight
2 lbs
2 lbs
1-7/8 lbs
16-3/4 lbs
1/4 oz
13-3/4 lbs
3 lbs
2 lbs
3/8 oz
3/8 oz
1/4 oz
3-1/3 lbs
2-3/4 lbs
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.
Prepare broth according to package directions. Add bay leaves. Bring to a boil; cover; simmer 3 hours or until beans are tender.
Stir occasionally. Add tomatoes, onions, celery, pepper, paprika and thyme; 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.
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