50+ Friends Club Cookbook
Cooking For a Crowd

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Thick Vegetable Soup


From the Kitchen of:  Sammie
Source:  USDA's Tool Kit for Healthy School Meals: Recipes and Training Materials

  1. Pour vegetable stock into steam-jacketed kettle and bring to boil.

  2. Add soaked pinto beans, cover, and simmer for 30 minutes>

  3. Add lentils, barley, onions, carrots, celery, potatoes, tomato paste, and white pepper. Simmer, covered, for 20 to 25 minutes.

  4. Add corn, green beans, and cabbage (optional) and simmer, covered, for 15 minutes.

    5. Preparation Note: Soaking beans overnight method: Add 1 3/4 quart cold water to every 1 lb. of dry beans. Cover and let stand overnight in a refrigerator. Discard the water. Proceed with recipe. Quick-soak method: Boil 1 3/4 quart of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

    Yield 100 (1 cup) servings

    Nutrients Per Serving: Calories 142; protein 9g; Carbohydrate 23g; Total Fat 1.8g; Saturated Fat 4g; Cholesterol 9mg; Sodium 86 mg; Dietary Fiber 6g.