Garden Vegetable Soup

Cook Time: 60-70 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 155°F

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Nutritional Content

Allergens: milk, soy

Calories: 50 Kcal

Carbohydrates: 8 g

Protein: 2 g

Total Fat: 2 g

Calcium: 30 mg

Sodium: 135 mg

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Ingredients

10 Servings

• 1 Tbsp 2 tsp margarine

• 4 oz yellow onion, diced

• 4 oz carrot, fresh, diced

• 2 oz celery, fresh, diced

• 1/4 tsp garlic powder

• 1 Tbsp 2 tsp beef base, low sodium, paste

• 1 1/4 QT water

• 1.5 oz cabbage, green, fresh, shredded

• 1/2 cup tomato, diced, canned

• 1.5 oz peas, green, frozen

• 1/2 cup corn, whole kernel, frozen

• 1/4 tsp pepper, white

• 1.5 oz potato, red, fresh, diced

25 Servings

• 1/4 cup margarine

• 10 oz yellow onion, diced

• 10 oz carrot, fresh, diced

• 6 oz celery, fresh, diced

• 3/4 tsp garlic powder

• 1/4 cup beef base, low sodium, paste

• 3 QT water

• 4 oz cabbage, green, fresh, shredded

• 1 1/4 cup tomato, diced, canned

• 4 oz peas, green, frozen

• 1 1/4 cup corn, whole kernel, frozen

• 1/2 tsp pepper, white

• 4 oz potato, red, fresh, diced

50 Servings

• 1/2 cup margarine

• 1 lb 4 oz yellow onion, diced

• 1 lb 4 oz carrot, fresh, diced

• 12 oz celery, fresh, diced

• 1 1/4 tsp garlic powder

• 1/2 cup beef base, low sodium, paste

• 1 gal 3 cup water

• 8 oz cabbage, green, fresh, shredded

• 2 1/2 cup tomato, diced, canned

• 8 oz peas, green, frozen

• 2 1/2 cup corn, whole kernel, frozen

• 1 tsp pepper, white

• 8 oz potato, red, fresh, diced

100 Servings

• 1 cup margarine

• 2 lb 8 oz yellow onion, diced

• 2 lb 8 oz carrot, fresh, diced

• 1 lb 8 oz celery, fresh, diced

• 2 1/2 tsp garlic powder

• 1 cup beef base, low sodium, paste

• 3 gal water

• 1 lb cabbage, green, fresh, shredded

• 1 1/4 QT tomato, diced, canned

• 1 lb peas, green, frozen

• 1 1/4 QT corn, whole kernel, frozen

• 2 tsp pepper, white

• 1 lb potato, red, fresh, diced

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Instructions

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

2. Peel & dice potatoes in 1" cut. Saute Onion, Carrots and Celery in Margarine.

3. Add remaning ingredients to Vegetables. Bring to a boil and simmer reaching *internal temp

   >155F for 15 sec, about 40-50 min.

4. Reheat: To internal temp of 165F held 15 sec within 1 hr - one time only.

5. NOTES: May substitute Chicken Base for Beef Base.

6. 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.

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

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