| SPLIT PEA SOUP | ||||||||
| Makes 100 – 1 cup servings. | ||||||||
| (1 cup provides ½ cup cooked dry peas – 2 oz. meat alternate) | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Dry split peas | 10 lbs. | 1 gal. & 1 ¼ qts. | ||||||
| Boiling water | 3 ¾ gal. | |||||||
| Ground Beef | 5 lbs. | |||||||
| Onions, chopped | 2 lbs. 13 oz. | 1 ¾ qts. (or 7 cups) | ||||||
| Sugar | 2 Tbsp. | |||||||
| Salt | ½ cup | |||||||
| Celery salt | ¼ cup | |||||||
| Water | 6 gal. | |||||||
| Flour | 2 ½ cups | |||||||
| Water | 3 cups | |||||||
| DIRECTIONS: | ||||||||
| 1 | Sort and wash peas; add boiling water. Brown ground beef. | |||||||
| 2 | Add beef, onions, seasonings and water to peas. Cook, covered for 3 hrs. | |||||||
| 3 | Blend flour and water; add to soup. Simmer 10 minutes, stirring occasionally. | |||||||
| SERVE HOT. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1 cup | |||||||
| Calories. | 407 | Iron | 1.12 Mg | Protein. | 7.94 G | 29.73% | ||
| Cholesterol | 13 Mg | Calcium | 18.55 Mg | Carbohydrates. | 13.61 G | 49.26% | ||
| Sodium | 701 Mg | Vitamin A | 0 RE | Total Fat . | 2.55 G | 21.44% | ||
| Fiber | 4.05 G | Vitamin C | 0.09 Mg | Saturated Fat. | 0.90 G | 7.95% | ||