| BEAN SOUP | ||||||||
| Makes 160 servings. | ||||||||
| (1 cup serving provides 2 oz. meat alternate and 1/8 cup vegetable) | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Navy or pea beans | 10 lbs. | 1 ½ gal. & 1 cup | ||||||
| Split peas | 2 lbs. | 4 2/3 qts. | ||||||
| Water | 3 ¾ gal. | |||||||
| Tomato puree, or canned tomatoes, chopped | 1 # 10 can | |||||||
| Onions, chopped | 1 ½ qt. | |||||||
| Celery, chopped | 1 qt. | |||||||
| Salt | 1 cup | |||||||
| Ham shanks | 6 | |||||||
| DIRECTIONS: | ||||||||
| 1 | Sort and wash beans and peas. Add to boiling water. Boil 2 minutes. | |||||||
| 2 | Remove from heat. Cover and let soak 1 hour, cool and let beans and peas stand overnight in refrigerator. | |||||||
| 3 | Add other ingredients and simmer 3 hours, covered. Remove ham bones. SERVE HOT. | |||||||
| Number of Portions | 160 | |||||||
| Size of Portion | 1 cup | |||||||
| Calories. | 113 | Iron | 2.19* Mg | Protein. | 7.55 G | 26.64% | ||
| Cholesterol | 1 Mg | Calcium | 53.28* Mg | Carbohydrates. | 20.50* G | 72.39% | ||
| Sodium | 727 Mg 7.76* G | Vitamin A | 28* RE | Total Fat . | 26.89 G | 4.14% | ||
| Fiber | Vitamin C | 0.10* Mg | Saturated Fat | 11.27G | 0.82% | |||
| *Denotes Missing Nutrient Values | ||||||||