Country Vegetable Soup

Cook Time: 60-70 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F

---

Nutritional Content

Allergens: soy, milk

Calories: 60 Kcal

Carbohydrates: 9 g

Protein: 2 g

Total Fat: 2.5 g

Calcium: 40 mg

Sodium: 250 mg

---

Ingredients

10 Servings

• 1 oz margarine

• 4 oz yellow onion, diced

• 4 oz carrot, fresh, diced

• 2 oz celery, fresh, diced

• .25 each garlic, whole, fresh, minced

• 1/2 cup tomato, diced, canned

• 2 oz peas, green, frozen

• 3 cup vegetable juice

• 1 QT water

• 1/4 tsp salt

• 1/8 tsp pepper, white

• 2 oz potato, red, fresh, diced

• 2 oz cabbage, green, fresh, diced

25 Servings

• 2.5 oz margarine

• 10 oz yellow onion, diced

• 10 oz carrot, fresh, diced

• 5 oz celery, fresh, diced

• .63 each garlic, whole, fresh, minced

• 1 1/4 cup tomato, diced, canned

• 5 oz peas, green, frozen

• 2 QT vegetable juice

• 2 1/2 QT water

• 3/4 tsp salt

• 1/4 tsp pepper, white

• 5 oz potato, red, fresh, diced

• 5 oz cabbage, green, fresh, diced

50 Servings

• 4.5 oz margarine

• 1 lb 4 oz yellow onion, diced

• 1 lb 4 oz carrot, fresh, diced

• 9.5 oz celery, fresh, diced

• 1.25 each garlic, whole, fresh, minced

• 2 1/2 cup tomato, diced, canned

• 9.5 oz peas, green, frozen

• 3 3/4 QT vegetable juice

• 1 Gal 2 cup water

• 1 1/4 tsp salt

• 3/4 tsp pepper, white

• 9.5 oz potato, red, fresh, diced

• 9.5 oz cabbage, green, fresh, diced

100 Servings

• 9.5 oz margarine

• 2 lb 8 oz yellow onion, diced

• 2 lb 8 oz carrot, fresh, diced

• 1 lb 3 oz celery, fresh, diced

• 2.5 each garlic, whole, fresh, minced

• 1 1/4 QT tomato, diced, canned

• 1 lb 3 oz peas, green, frozen

• 1 Gal 5 cup vegetable juice

• 2 Gal 3 cup water

• 2 1/2 tsp salt

• 1 1/4 tsp pepper, white

• 1 lb 3 oz potato, red, fresh, diced

• 1 lb 3 oz cabbage, green, fresh, diced

---

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Saute Onions, Carrots, Celery, and Garlic in Margarine.

3. Add remaining Ingredients. Bring to a boil and simmer for 40-50 min to *internal temp

   145F/62C for 15 sec.

4. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

5. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

6. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
   Print Recipe Here