Source: MRS 2018
MRS: 940.1 — Vegetarian Entrées (900s)

Vegetable Soup - USDA Foods

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 1/8 cup other vegetables, and ¼ cup red/orange vegetables
Number of Portions: 100  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Oil, Vegetable, #2507
1/2 cup(s)
Peppers, Green, Diced, Frozen, #1613
4 ounce(s)
Onions, Frozen, Diced, #1610
12 ounce(s)
Tomatoes, Diced, #10 Can, #2828
1 #10 can(s)
Beans, Pinto, Dry, Low Sodium, #10 Can, #2805
2 #10 can(s) + 9 cup(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1 #10 can(s)
Vegetables, Mixed, Low Sodium, #10 Can, #2829
1 #10 can(s)
Salsa, Bulk, #A237-USDA Foods
1 quart(s) + 1 cup(s)
Sauce, Tomato, #10 Can, #2826
1 #10 can(s)
Salt, Table, #2219
1 tablespoon(s) + 1 teaspoon(s)
Pepper, Black, Ground, #2718
2 tablespoon(s)
Garlic Powder, #2709
1 tablespoon(s)
Water, Municipal, Mississippi
2 quart(s) + 1 1/2 cup(s)
DIRECTIONS

1.

Sauté peppers and onions in oil until tender, about 5 minutes.

2.

Add tomatoes, beans, corn, mixed vegetables, salsa, and tomato sauce. Bring to a boil.

3.

Add salt, black pepper, garlic powder and water to mixture. Reduce temperature to a simmer. Cover and simmer for 30 minutes.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Pour into deep half-size steam table pans. Portion 1 cup with 8 ounce ladle for serving. Each portion provides 1 oz. eq. meat/meat alternate, 1/8 cup other vegetables, and 1/4 cup red/orange vegetables.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F. or lower.

Production Notes

Use commodity products when available.
"Culinary Techniques for Healthy School Meals: Preparing Dry Beans and Peas" provides excellent seasoning ideas for vegetables.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase of different vareities of vegetables (for example fresh, frozen, or canned).
If using dried beans, they may be covered with cold water and soaked overnight, drained then cooked.

Miscellaneous Notes

The pinto beans in this recipe are  created as a meat/meat alternate. Pinto beans must be counted as either a meat/meat alternate or a vegetable and cannot be counted as meeting both components in the same meal.

Nutrients Per Serving
Calories
124
Carbohydrates
21.52 g
Dietary Fiber
5.78 g
Protein
5.79 g
Sodium
498.00 mg
Total Fat
2.09 g
Sat. Fat
0.31 g
Trans Fat
0.00 g