Tomato Soup

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
SHORTENING,VEGETABLE,MELTED 1-3/4 oz 1/4 cup 1/3 tbsp
BEEF BROTH 3 gal
BAY LEAF,WHOLE,DRIED 1/8 oz 3 each
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
TOMATOES,CANNED,DICED,INCL LIQUIDS 29-7/8 lbs 3 gal 1 qts

Method

1 Saute onions and celery in shortening or salad oil 5 minutes in steam-jacketed kettle or stock pot. Stir frequently.
2 Prepare broth according to package directions. Add to sauteed onions and celery.
3 Add bay leaves, pepper and sugar. Stir.
4 Cover; bring to a boil; reduce heat; simmer 10 minutes or until vegetables are tender.
5 Add tomatoes; mix well. Cover; bring to a boil; reduce heat; simmer for 5 minutes. Remove bay leaves. 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
61 cal 12 g 2 g 1 g 0 mg 1028 mg 46 mg

Portion

1 Cup

Yield

100