Cook Time: 120 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 200°F

Nutritional Content

Allergens: Sulphites

Calories: 110 Kcal

Carbohydrates: 19 g

Protein: 7 g

Total Fat: .5 g

Calcium: 30 mg

Sodium: 180 mg

Ingredients

10 Servings

• 1 oz bacon, pork, chopped fine

• 3.5 oz onion, yellow, diced

• 3 oz carrot, fresh, diced

• 3 oz celery, fresh, diced

• 1 tsp garlic, whole, fresh, chopped

• 1/4 tsp thyme, dried leaves

• 1/4 tsp marjoram, ground

• 1.5 oz tomato, paste, canned

• 2 Tbsp vinegar, apple cider

• 2 Tbsp 1 tsp wine, white

• 8.5 oz beans, lentil, dry

• 2 1/2 QT water, boiled

• 1/2 tsp salt

• 1/8 tsp black pepper, ground

25 Servings

• 2.5 oz bacon, pork, chopped fine

• 9 oz onion, yellow, diced

• 8 oz carrot, fresh, diced

• 7 oz celery, fresh, diced

• 2 tsp garlic, whole, fresh, chopped

• 3/4 tsp thyme, dried leaves

• 3/4 tsp marjoram, ground

• 4 oz tomato, paste, canned

• 1/3 cup vinegar, apple cider

• 1/3 cup wine, white

• 1 lb 5 oz beans, lentil, dry

• 1 gal 4 cup water, boiled

• 1 1/2 tsp salt

• 1/2 tsp black pepper, ground

50 Servings

• 4.5 oz bacon, pork, chopped fine

• 1 lb 2 oz onion, yellow, diced

• 1 lb carrot, fresh, diced

• 14 oz celery, fresh, diced

• 1 Tbsp 2 tsp garlic, whole, fresh, chopped

• 1 3/4 tsp thyme, dried leaves

• 1 3/4 tsp marjoram, ground

• 8.5 oz tomato, paste, canned

• 2/3 cup vinegar, apple cider

• 3/4 cup wine, white

• 2 lb 11 oz beans, lentil, dry

• 3 gal 1 cup water, boiled

• 1 Tbsp salt

• 3/4 tsp black pepper, ground

100 Servings

• 9.5 oz bacon, pork, chopped fine

• 2 lb 4 oz onion, yellow, diced

• 2 lb carrot, fresh, diced

• 1 lb 12 oz celery, fresh, diced

• 3 Tbsp 1 tsp garlic, whole, fresh, chopped

• 1 Tbsp thyme, dried leaves

• 1 Tbsp marjoram, ground

• 1 lb 1 oz tomato, paste, canned

• 1 1/4 cup vinegar, apple cider

• 1 1/2 cup wine, white

• 5 lb 5 oz beans, lentil, dry

• 6 gal 2 cup water, boiled

• 2 Tbsp salt

• 1 1/2 tsp black pepper, ground

Instructions

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

2. In a large soup kettle, cook bacon until browned and internal temp is reached. Do not drain bacon fat.

3. For Ground Meat (Beef, Pork, Veal, Lamb, Fish) and Eggs: Cook to internal temp of 155F/68C held for 17 seconds.

4. Add diced onion, carrot, celery, garlic, thyme and marjoram. Sauté for 5 min or until vegetables are tender. Add tomato paste. Cook for 5 min, stirring constantly.

5. Add water, lentils, white wine, vinegar, pepper and salt. Bring to a boil. Reduce heat and simmer for 2 hrs or until lentils are tender and begin to break apart, desired soup consistency is achieved.

6. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

7. 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.

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

9. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

10. Discard unused product.
    
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