Each 1 cup serving provides ½ cup Bean/Pea Vegetable Component for the USDA Child Nutrition Program.
50-1 cup portions
8 cups chopped onions, frozen, diced
1 tablespoon garlic, granulated
¼ cup cumin, ground
1 (#10 can) + 3 cups tomatoes, diced, low-sodium, canned
4 quarts broth, chicken, low sodium
1 cup chopped peppers, jalapeños, canned, solids & liquids
3 (⅝ #10 can) beans, canned, black (turtle), low sodium
1 cup Chef Paul Prudhomme's Magic Seasoning Blends Six Spice Salt-Free Sugar-Free™
5 tablespoons granulated sugar
½ cup sauce, chili, peppers, hot, immat. grn, canned
How To Prepare
Next add cumin and stir for one more minute.
CCP: Heat to 135° F or higher.
Now add the tomatoes and chicken broth. Bring this to a boil then drop to a simmer for 12-15 minutes.
Now add the pickled jalapenos, black beans, Six Spice seasoning, sugar, and pepper sauce.
Bring the soup back to a boil then drop to a simmer for 5 minutes. Serve immediately.
Portion into bowls with an 8 oz ladle for service.
CCP: Hold for hot service at 135° F or higher
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.