Recipe#1040

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

5 gal. stock, beef
1 1/2 qt. (2 lb) carrots, fresh, diced
1 1/2 qt. (2 lb) onions, dry, chopped
1 1/2 qt. (2 lb) celery, fresh, chopped
1 1/2 cups (8 oz) peppers, sweet, fresh, chopped
2 qt. (3 lb) potatoes, white, fresh, chopped
3 1/2 qt. (2 lb) cabbage, fresh, chopped
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned
1/2 cup (5 oz) salt
1 tbsp. pepper, black

INSTRUCTIONS

Heat stock. Add carrot, onions, and celery to hot stock; simmer about 15 minutes or until vegetables are almost tender. Add remaining ingredients and simmer about 30 minutes. More water may be added if necessary.

NOTE: 1. Beef Stock. See "Beef Stock" recipe.
2. 1 lb 4 oz Soup and Gravy base, beef with 5 gal water may be used. Omit salt in recipe. Season to taste.