MEASURE (FOR 100 SERVINGS)
Oil, Vegetable, #2507
Peppers, Green, Diced, Frozen, #1613
Onions, Frozen, Diced, #1610
Tomatoes, Diced, #10 Can, #2828
1 #10 can
Beans, Pinto, Dry, Low Sodium, #10 Can, USDA Foods, #A079
2 #10 cans + 9 cups
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1 #10 can + 1 quart
Vegetables, Mixed, Low Sodium, #10 Can, #2829
1 #10 can
Salsa, Bulk, #A237-USDA Foods
1 quart + 1 cup
Sauce, Tomato, #10 Can, #2826
1 #10 can
Salt, Table, #2219
1 tablespoon + 1 teaspoon
Pepper, Black, Ground, #2718
Garlic Powder, #2709
Spice Blend MS, Italian, No Salt, #2734
Water, Municipal, Mississippi
2 quarts + 1 1/2 cups
Thaw peppers and onions in the refrigerator. Drain thoroughly on the day of assembly.
In a braising pan, steam jacketed kettle, or large stockpot, sauté the peppers and onions in oil for about 5 minutes or until the vegetables are tender.
Add the tomatoes, beans, corn, mixed vegetables, salsa, tomato sauce, and water to sautéd vegetables. Bring this mixture to a boil.
Add salt, black pepper, garlic powder, and Italian Spice Blend to the mixture. Reduce temperature to a simmer. Cover and simmer for 30 minutes.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Pour the Vegetable Soup into deep half-size steam table pans.
Serve the soup immediately, or cover and place it in the warmer until ready for service.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher.
Portion 1 cup of with 8-ounce ladle for serving. Each portion provides 1 oz. eq. meat/meat alternate, ¼ cup other vegetables, and ¼ cup red/orange vegetables
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.
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.
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.
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