Ingredients
| Water | 1 cup |
|
Fresh onions, diced (or 1 ounce dehydrated onions) |
9 ounces |
|
Fresh carrots, diced (1 pound, 6 ounces) |
1.375 pounds |
| Fresh cabbage, minced | 6 ounces |
| Fresh celery, chopped | 8 ounces |
| Fresh zucchini, chopped (optional) | 8 ounces |
|
Beef stock, non-MSG (2 gallons, 1½ quarts) |
2.375 gallons |
| Canned tomato paste | 1 pound |
| Ground black or white pepper | 1 teaspoon |
| Dried oregano | ¼ teaspoon |
| Dried parsley | ½ teaspoon |
| Granulated garlic | 2 teaspoons |
| Salt | 1 teaspoon |
| Dried marjoram (optional) | ¼ teaspoon |
|
Canned Great Northern beans, drained or cooked dry Navy or pea beans (4 pounds, 4½ ounces) |
4.281 pounds |
| Enriched elbow macaroni | 11 ounces |
Instructions
-
Pour water into a steam-jacketed kettle. Add onions, carrots, cabbage, celery, and zucchini (optional). Simmer for 15 minutes until tender.
-
Add beef stock, tomato paste, pepper, oregano, parsley, garlic, salt, and marjoram (optional). Simmer, uncovered, for 30 minutes.
-
Add beans and macaroni. Continue simmering for 20 minutes.
-
Pour 10 lb 5 1⁄4 oz (1 gal 2⁄3 cup) into medium steam table pan (12" x 20" x 4"). For 50 servings, use 3 pans.
-
Portion with 8 oz ladle (1 cup).
Recipe Notes
1) Garnish with Parmesan cheese
2) SOAKING BEANS
Overnight method: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover
and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-soak method: Boil 1 3⁄4 qt 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.
COOKING BEANS
Once the beans have been soaked, add 1⁄2 tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately. CCP: Hold for hot service at 135° F.
OR
Chill for later use. If chilling:
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4
hours.
1 lb dry Navy or pea beans = about 2 1⁄4 cups dry or 5 7⁄8 cups cooked Navy
or pea beans. Crediting: 1 cup (8 oz ladle) provides 1⁄2 oz equivalent meat/meat alternate, 1⁄4 cup of vegetable, and 1⁄4 oz grains equpivalent.
Nutrition Facts per Serving (1cup)
Calories: 96 kcal | Fat: 0.89 g | Saturated fat: 0.28 g | Cholesterol: 1 mg | Sodium: 201 mg | Carbohydrates: 18.13 g | Fiber: 3 g | Protein: 5.84 g | Calcium: 550 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
