Recipe#1064

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

INGREDIENTS

2-No. 2 1/2 cn (2 lb ) soup, dehydrated, onion
4 1/2 gal. water, boiling
4 lb. sausage, Italian, hot (chopped)
1 1/2 cups (8 oz) peppers, sweet, fresh, chopped
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned, crushed
2 bay leaves

INSTRUCTIONS

Stir soup mix into boiling water. Cook sausage until lightly browned. Mix peppers, tomatoes, and bay leaves with browned sausage. Add to soup mixture. Return soup mixture to a boil. Reduce heat. Cover and simmer 20 minutes.

NOTE: 4 lb pork sausage may be substituted Italian sausage.