Beef Noodle Soup (Canned)

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
SOUP,CONDENSED,BEEF NOODLE 31-1/4 lbs 3 gal 2-1/8 qts
WATER 23 lbs 2 gal 3 qts

Method

1 Place soup in steam-jacketed kettle or stock pot.
2 Add water to soup. Mix well.
3 Heat, do not boil. 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
95 cal 10 g 6 g 4 g 6 mg 1079 mg 19 mg

Portion

1 Cup

Yield

100