Cook Time: 75-90 Min.

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

Nutritional Content

Allergens: wheat

Calories: 60 Kcal

Carbohydrates: 12 g

Protein: 4 g

Total Fat: .5 g

Calcium: 40 mg

Sodium: 200 mg

Ingredients

10 Servings

• 1 cup kidney beans, from dry, prepared

• 2 oz potato, red, fresh, diced

• 1 oz yellow onion, diced

• 1 oz carrot, fresh, diced

• 1 oz cabbage, green, fresh, shredded

• 1 oz Bacon, Pork

• 1/3 cup pasta, macaroni/elbow, dry

• 1 2/4 tsp beef base, low sodium, paste

• 1 1/4 QT water

• 1 1/4 cup tomato, diced, canned

• 1/4 tsp salt

• 1/4 tsp black pepper, ground

• 1/8 tsp garlic powder

• 1/2 tsp oregano, dry

• 1/4 tsp basil, dried, leaves

• 1.5 oz spinach, chopped, frozen

25 Servings

• 2 1/2 cup kidney beans, from dry, prepared

• 5.5 oz potato, red, fresh, diced

• 2 oz yellow onion, diced

• 2.5 oz carrot, fresh, diced

• 3 oz cabbage, green, fresh, shredded

• 2.5 oz Bacon, Pork

• 3/4 cup pasta, macaroni/elbow, dry

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

• 3 QT water

• 3 cup tomato, diced, canned

• 1/2 tsp salt

• 1/2 tsp black pepper, ground

• 1/4 tsp garlic powder

• 1 tsp oregano, dry

• 1/2 tsp basil, dried, leaves

• 4 oz spinach, chopped, frozen

50 Servings

• 1 1/4 Qt kidney beans, from dry, prepared

• 10.5 oz potato, red, fresh, diced

• 4 oz yellow onion, diced

• 5 oz carrot, fresh, diced

• 6 oz cabbage, green, fresh, shredded

• 5 oz Bacon, Pork

• 1 2/3 cup pasta, macaroni/elbow, dry

• 3 Tbsp beef base, low sodium, paste

• 1 gal 3 cup water

• 1 1/2 Qt tomato, diced, canned

• 1 1/8 tsp salt

• 1 1/8 tsp black pepper, ground

• 1/2 tsp garlic powder

• 2 tsp oregano, dry

• 1 tsp basil, dried, leaves

• 8 oz spinach, chopped, frozen

100 Servings

• 2 1/2 Qt kidney beans, from dry, prepared

• 1 lb 5 oz potato, red, fresh, diced

• 8.5 oz yellow onion, diced

• 10 oz carrot, fresh, diced

• 12.5 oz cabbage, green, fresh, shredded

• 10 oz Bacon, Pork

• 3 1/3 cup pasta, macaroni/elbow, dry

• 1/3 cup beef base, low sodium, paste

• 3 gal water

• 3 Qt tomato, diced, canned

• 2 1/4 tsp salt

• 2 1/4 tsp black pepper, ground

• 3/4 tsp garlic powder

• 1 Tbsp 1 tsp oregano, dry

• 2 tsp basil, dried, leaves

• 16 oz spinach, chopped, frozen

Instructions

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

2. Rinse Beans. Peel & Dice potatoes.

3. In large pot saute raw Vegetables with Bacon. Cook until Onions are transparent.

4. Add Base, Water, Tomatoes, Potatoes, Beans and Pasta to Vegetable mixture. Bring to boil and simmer 1 hr to *internal temp 155F for 15 sec until Vegetables are tender and flavors blended.

5. Add Spices and Spinach; simmer 10-15 min more. Serve immediately.

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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