VEGETABLE SOUP

Ingredients

Ingredient Weight Measure Issue
CHICKEN BROTH 4 gal 2 qts
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 13-1/4 lbs 1 gal 2 qts
POTATOES,FRESH,PEELED,CUBED 3-1/8 lbs 2 qts 1-1/8 cup 3-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/8 lbs 1 qts 1/4 cup 1-1/2 lbs
CARROTS,FRESH,CHOPPED 1-1/8 lbs 4 cup 1-3/8 lbs
CABBAGE,GREEN,FRESH,CHOPPED 1-1/8 lbs 1 qts 3-1/4 cup 1-3/8 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 7-1/8 oz 1-3/8 cup 8-2/3 oz
GARLIC POWDER 1/3 oz 1 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp

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.
2 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
57 cal 10 g 3 g 1 g 1 mg 1278 mg 45 mg

Portion

1 Cup

Yield

100

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