Ingredients
| Ingredient | Weight | Measure | Issue |
| CHICKEN BROTH | 4 gal 2 qts | ||
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 13-1/4 lbs | 1 gal 2 qts | |
| POTATOES,FRESH,PEELED,CUBED | 3-1/8 lbs | 2 qts 1-1/8 cup | 3-7/8 lbs |
| CELERY,FRESH,CHOPPED | 1-1/8 lbs | 1 qts 1/4 cup | 1-1/2 lbs |
| CARROTS,FRESH,CHOPPED | 1-1/8 lbs | 4 cup | 1-3/8 lbs |
| CABBAGE,GREEN,FRESH,CHOPPED | 1-1/8 lbs | 1 qts 3-1/4 cup | 1-3/8 lbs |
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 7-1/8 oz | 1-3/8 cup | 8-2/3 oz |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp |
Method
1 Prepare broth according to directions. Combine broth,
tomatoes, potatoes, celery, carrots, cabbage, onions,
peppers, garlic powder,
and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Cover; simmer 30 minutes or until vegetables are tender.
2 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
and black pepper in a steam jacketed kettle or stock pot. Bring to a boil. Cover; simmer 30 minutes or until vegetables are tender.
2 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 57 cal | 10 g | 3 g | 1 g | 1 mg | 1278 mg | 45 mg |
Portion
1 Cup
Yield
100