Recipe#1041

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

INGREDIENTS

4 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
1 1/2 qt. (2 lb) potatoes, white, fresh, chopped
3 1/2 qt. (2 lb) cabbage, fresh, chopped
3 qt. (6 lb 8 oz or 1-No. 10 cn) tomatoes, canned
1 qt (2 lb or 1/3-N0. 10 cn green beans, canned, drained
6 cups (3 lb or 1/2 No. 10 cn) kidney beans, canned, drained
1 1/2 qt. (1 lb 8 oz) macaroni
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. 17 oz Soup and Gravy base, beef with 4 gal water may be used. Omit salt in recipe. Season to taste.