Bean Soup USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
This Bean Soup is sure to be a frequent request! Protein packed and flavorful with beans, tomatoes, onions, and smoky spices.
CACFP Adult Portion Crediting Information
Legume as Meat Alternate: 1 cup (8 fl oz ladle) provides ½ cup vegetable (⅛ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), and 1.5 oz equivalent meat alternate.
Legume as Vegetable: 1 cup (8 fl oz spoodle) provides ⅞ cup vegetable (⅛ cup additional vegetable, ⅜ cup legume vegetable, ¼ cup red/orange vegetable, and ⅛ cup other vegetable).
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  • Heat oil in a large stock pot.
  • Add onions, garlic, bell peppers, green chilies, sugar, black pepper, oregano, and Old Bay seasoning. Simmer uncovered over medium-high heat for 2 minutes, stirring occasionally.
  • Add vegetable broth, water, tomatoes, and about 2 lb 8 oz (1 qt 2 cups) beans. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10-12 minutes.
    Set aside remaining 2 lb 8 oz of beans for step 5.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • In a large deep bowl, puree remaining beans with a bermixer (high-speed blender) and 1 cup of the simmering broth for 4-5 minutes. The resulting mixture should have a smooth consistency.
  • Add about 3 lb 5 oz (1 qt 2 cup) pureed beans to soup mixture. Stir well and simmer on low heat for 45 minutes until soup has a thicker consistency.
  • Pour about 12 lb 13 oz (1 gal 2 qt 1 cup) soup into a half deep steam table pan (12¾” x 10½” x 6”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 1 cup (portion with 8 fl oz ladle).


Nutrition Facts
Bean Soup USDA Recipe for Adults in CACFP
Amount Per Serving 1 cup (8 oz ladle)
Calories 328 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 223mg10%
Potassium 1081mg31%
Total Carbohydrate 54g18%
Dietary Fiber 18g75%
Total Sugars 4g4%
Protein 19g38%
Vitamin C 53mg64%
Vitamin D 0IU0%
Calcium 167mg17%
Iron 5mg28%
Vitamin A 35mcg
*Marketing Guide
25 Servings:
*Fresh onions: 1 lb 2 oz
*Fresh red bell peppers: 1 lb 4 oz
50 Servings:
*Fresh onions: 2 lb 4 oz
*Fresh red bell peppers: 2 lb 8 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
*Use the 30% reduced sodium version of Old Bay Seasoning to further reduce the sodium in the recipe.
Cooking Process #2: Same Day Service.
How to Cook Dry Beans
Special tip for preparing dry beans:
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ 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.
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately. Critical Control Point: Hold for hot service at 140 °F or higher.
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry Great Northern beans = about 2½ cups dry or 5¼ cups cooked beans.
Yield / Volume
25 Servings:
About 12 lb 13 oz
About 1 gal 2 qt 1 cup
50 Servings:
About 25 lb 10 oz
About 3 gal 2 cups