Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
4 gallon stock, beef
1-1/2 quart (2 lb) carrots, fresh, diced
1-1/2 quart (2 lb) onions, dry, chopped
1-1/2 quart (2 lb) celery, fresh, chopped
1-1/2 cups (8 oz) peppers, sweet, fresh, chopped
1-1/2 quart (2 lb) potatoes, white, fresh, chopped
3-1/2 quart (2 lb) cabbage, fresh, chopped
3 quart (6 lb 8 oz or 1-No. 10 can) tomatoes, canned
1 quart (2 lb or 1/3-N0. 10 can green beans, canned, drained
6 cups (3 lb or 1/2 No. 10 can) kidney beans, canned, drained
1-1/2 quart (1 lb 8 oz) macaroni
1/2 cup (5 oz) salt
1 tablespoon pepper, black
Heat stock. Add carrot, onions, and celery to hot stock; simmer about 15 minutes or until vegetables are almost tender. Add remaining ingredients and simmer about 30 minutes. More water may be added if necessary.
NOTE:
Beef Stock. See “Beef Stock” recipe.
17 oz Soup and Gravy base, beef with 4 gallon water may be used. Omit salt in recipe. Season to taste.