Great Garden Soup USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
This soup is reminiscent of chili. It is a traditional Native American stew consisting of squash, corn, and beans, crops known as the Three Sisters because of the Native American tradition of planting them together in the garden. This practice was good for the soil and yielded healthy vegetables.
CACFP CREDITING INFORMATION
²⁄3 cup (No. 6 scoop) provides Legume as Meat Alternate: 1¹⁄2 oz equivalent meat/meat alternate and ¹⁄4 cup vegetable OR Legume as Vegetable: ¹⁄4 oz meat and ¹⁄2 cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Great-Garden-Soup.25-50(multicultural).HL.pdf

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Ingredients
 

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
    • 12½ oz *Onion, fresh, peeled, ¼" diced
    • - - *Garlic, fresh, minced
    • - - *Jalapeno pepper, seeds and veins removed, minced
    • 12½ oz *Butternut squash, ½" cubed
    • 4 oz *Green beans, fresh, cut into ½" pieces
    • 4 oz Corn kernels, frozen
    • - - Thyme leaves, dried
    • 4 oz *Summer squash, unpeeled, ½" diced
    • 4 oz *Zucchini, unpeeled, ½" diced
    • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
    • 12½ oz Tomato sauce, canned
    • 12½ oz Tomatoes, canned, diced with juice
    • - - Water

    Measure

    • 1 spray Nonstick cooking spray
    • - - Ground beef, at least 90% lean, raw, fresh or frozen
    • 2½ cups *Onion, fresh, peeled, ¼" diced
    • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
    • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
    • 2½ cups *Butternut squash, ½" cubed
    • 1 cup *Green beans, fresh, cut into ½" pieces
    • ¾ cup Corn kernels, frozen
    • ¼ cup Thyme leaves, dried
    • 1 cup *Summer squash, unpeeled, ½" diced
    • 1 cup *Zucchini, unpeeled, ½" diced
    • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
    • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
    • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
    • 1 cup Water

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
      • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
      • - - *Garlic, fresh, minced
      • - - *Jalapeno pepper, seeds and veins removed, minced
      • 1 lb 9 oz *Butternut squash, ½" cubed
      • 8 oz *Green beans, fresh, cut into ½" pieces
      • 8 oz Corn kernels, frozen
      • - - Thyme leaves, dried
      • 8 oz *Summer squash, unpeeled, ½" diced
      • 8 oz *Zucchini, unpeeled, ½" diced
      • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
      • 1 lb 9 oz Tomato sauce, canned
      • 1 lb 9 oz Tomatoes, canned, dice with juice
      • - - Water

      Measure

      • 2 sprays Nonstick cooking spray
      • - - Ground beef, at least 90% lean, raw, fresh or frozen
      • 5 cups *Onion, fresh, peeled, ¼" diced
      • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
      • ½ cup *Jalapeno pepper, seeds and veins removed, minced
      • 5 cups *Butternut squash, ½" cubed
      • 2 cups *Green beans, fresh, cut into ½" pieces
      • 1½ cups Corn kernels, frozen
      • ½ cup Thyme leaves, dried
      • 2 cups *Summer squash, unpeeled, ½" diced
      • 2 cups *Zucchini, unpeeled, ½" diced
      • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
      • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
      • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
      • 2 cups Water

      Quantity
       

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
        • 12½ oz *Onion, fresh, peeled, ¼" diced
        • - - *Garlic, fresh, minced
        • - - *Jalapeno pepper, seeds and veins removed, minced
        • 12½ oz *Butternut squash, ½" cubed
        • 4 oz *Green beans, fresh, cut into ½" pieces
        • 4 oz Corn kernels, frozen
        • - - Thyme leaves, dried
        • 4 oz *Summer squash, unpeeled, ½" diced
        • 4 oz *Zucchini, unpeeled, ½" diced
        • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
        • 12½ oz Tomato sauce, canned
        • 12½ oz Tomatoes, canned, diced with juice
        • - - Water

        Measure

        • 1 spray Nonstick cooking spray
        • - - Ground beef, at least 90% lean, raw, fresh or frozen
        • 2½ cups *Onion, fresh, peeled, ¼" diced
        • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
        • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
        • 2½ cups *Butternut squash, ½" cubed
        • 1 cup *Green beans, fresh, cut into ½" pieces
        • ¾ cup Corn kernels, frozen
        • ¼ cup Thyme leaves, dried
        • 1 cup *Summer squash, unpeeled, ½" diced
        • 1 cup *Zucchini, unpeeled, ½" diced
        • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
        • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
        • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
        • 1 cup Water

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
          • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
          • - - *Garlic, fresh, minced
          • - - *Jalapeno pepper, seeds and veins removed, minced
          • 1 lb 9 oz *Butternut squash, ½" cubed
          • 8 oz *Green beans, fresh, cut into ½" pieces
          • 8 oz Corn kernels, frozen
          • - - Thyme leaves, dried
          • 8 oz *Summer squash, unpeeled, ½" diced
          • 8 oz *Zucchini, unpeeled, ½" diced
          • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
          • 1 lb 9 oz Tomato sauce, canned
          • 1 lb 9 oz Tomatoes, canned, dice with juice
          • - - Water

          Measure

          • 2 sprays Nonstick cooking spray
          • - - Ground beef, at least 90% lean, raw, fresh or frozen
          • 5 cups *Onion, fresh, peeled, ¼" diced
          • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
          • ½ cup *Jalapeno pepper, seeds and veins removed, minced
          • 5 cups *Butternut squash, ½" cubed
          • 2 cups *Green beans, fresh, cut into ½" pieces
          • 1½ cups Corn kernels, frozen
          • ½ cup Thyme leaves, dried
          • 2 cups *Summer squash, unpeeled, ½" diced
          • 2 cups *Zucchini, unpeeled, ½" diced
          • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
          • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
          • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
          • 2 cups Water

          Ingredients
           

          25 Servings

            Weight

            • - - Nonstick cooking spray
            • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
            • 12½ oz *Onion, fresh, peeled, ¼" diced
            • - - *Garlic, fresh, minced
            • - - *Jalapeno pepper, seeds and veins removed, minced
            • 12½ oz *Butternut squash, ½" cubed
            • 4 oz *Green beans, fresh, cut into ½" pieces
            • 4 oz Corn kernels, frozen
            • - - Thyme leaves, dried
            • 4 oz *Summer squash, unpeeled, ½" diced
            • 4 oz *Zucchini, unpeeled, ½" diced
            • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
            • 12½ oz Tomato sauce, canned
            • 12½ oz Tomatoes, canned, diced with juice
            • - - Water

            Measure

            • 1 spray Nonstick cooking spray
            • - - Ground beef, at least 90% lean, raw, fresh or frozen
            • 2½ cups *Onion, fresh, peeled, ¼" diced
            • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
            • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
            • 2½ cups *Butternut squash, ½" cubed
            • 1 cup *Green beans, fresh, cut into ½" pieces
            • ¾ cup Corn kernels, frozen
            • ¼ cup Thyme leaves, dried
            • 1 cup *Summer squash, unpeeled, ½" diced
            • 1 cup *Zucchini, unpeeled, ½" diced
            • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
            • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
            • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
            • 1 cup Water

            50 Servings

              Weight

              • - - Nonstick cooking spray
              • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
              • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
              • - - *Garlic, fresh, minced
              • - - *Jalapeno pepper, seeds and veins removed, minced
              • 1 lb 9 oz *Butternut squash, ½" cubed
              • 8 oz *Green beans, fresh, cut into ½" pieces
              • 8 oz Corn kernels, frozen
              • - - Thyme leaves, dried
              • 8 oz *Summer squash, unpeeled, ½" diced
              • 8 oz *Zucchini, unpeeled, ½" diced
              • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
              • 1 lb 9 oz Tomato sauce, canned
              • 1 lb 9 oz Tomatoes, canned, dice with juice
              • - - Water

              Measure

              • 2 sprays Nonstick cooking spray
              • - - Ground beef, at least 90% lean, raw, fresh or frozen
              • 5 cups *Onion, fresh, peeled, ¼" diced
              • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
              • ½ cup *Jalapeno pepper, seeds and veins removed, minced
              • 5 cups *Butternut squash, ½" cubed
              • 2 cups *Green beans, fresh, cut into ½" pieces
              • 1½ cups Corn kernels, frozen
              • ½ cup Thyme leaves, dried
              • 2 cups *Summer squash, unpeeled, ½" diced
              • 2 cups *Zucchini, unpeeled, ½" diced
              • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
              • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
              • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
              • 2 cups Water

              Quantity
               

              25 Servings

                Weight

                • - - Nonstick cooking spray
                • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                • 12½ oz *Onion, fresh, peeled, ¼" diced
                • - - *Garlic, fresh, minced
                • - - *Jalapeno pepper, seeds and veins removed, minced
                • 12½ oz *Butternut squash, ½" cubed
                • 4 oz *Green beans, fresh, cut into ½" pieces
                • 4 oz Corn kernels, frozen
                • - - Thyme leaves, dried
                • 4 oz *Summer squash, unpeeled, ½" diced
                • 4 oz *Zucchini, unpeeled, ½" diced
                • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                • 12½ oz Tomato sauce, canned
                • 12½ oz Tomatoes, canned, diced with juice
                • - - Water

                Measure

                • 1 spray Nonstick cooking spray
                • - - Ground beef, at least 90% lean, raw, fresh or frozen
                • 2½ cups *Onion, fresh, peeled, ¼" diced
                • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                • 2½ cups *Butternut squash, ½" cubed
                • 1 cup *Green beans, fresh, cut into ½" pieces
                • ¾ cup Corn kernels, frozen
                • ¼ cup Thyme leaves, dried
                • 1 cup *Summer squash, unpeeled, ½" diced
                • 1 cup *Zucchini, unpeeled, ½" diced
                • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                • 1 cup Water

                50 Servings

                  Weight

                  • - - Nonstick cooking spray
                  • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                  • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                  • - - *Garlic, fresh, minced
                  • - - *Jalapeno pepper, seeds and veins removed, minced
                  • 1 lb 9 oz *Butternut squash, ½" cubed
                  • 8 oz *Green beans, fresh, cut into ½" pieces
                  • 8 oz Corn kernels, frozen
                  • - - Thyme leaves, dried
                  • 8 oz *Summer squash, unpeeled, ½" diced
                  • 8 oz *Zucchini, unpeeled, ½" diced
                  • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                  • 1 lb 9 oz Tomato sauce, canned
                  • 1 lb 9 oz Tomatoes, canned, dice with juice
                  • - - Water

                  Measure

                  • 2 sprays Nonstick cooking spray
                  • - - Ground beef, at least 90% lean, raw, fresh or frozen
                  • 5 cups *Onion, fresh, peeled, ¼" diced
                  • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                  • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                  • 5 cups *Butternut squash, ½" cubed
                  • 2 cups *Green beans, fresh, cut into ½" pieces
                  • 1½ cups Corn kernels, frozen
                  • ½ cup Thyme leaves, dried
                  • 2 cups *Summer squash, unpeeled, ½" diced
                  • 2 cups *Zucchini, unpeeled, ½" diced
                  • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                  • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                  • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                  • 2 cups Water
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Nonstick cooking spray
                    • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                    • 12½ oz *Onion, fresh, peeled, ¼" diced
                    • - - *Garlic, fresh, minced
                    • - - *Jalapeno pepper, seeds and veins removed, minced
                    • 12½ oz *Butternut squash, ½" cubed
                    • 4 oz *Green beans, fresh, cut into ½" pieces
                    • 4 oz Corn kernels, frozen
                    • - - Thyme leaves, dried
                    • 4 oz *Summer squash, unpeeled, ½" diced
                    • 4 oz *Zucchini, unpeeled, ½" diced
                    • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                    • 12½ oz Tomato sauce, canned
                    • 12½ oz Tomatoes, canned, diced with juice
                    • - - Water

                    Measure

                    • 1 spray Nonstick cooking spray
                    • - - Ground beef, at least 90% lean, raw, fresh or frozen
                    • 2½ cups *Onion, fresh, peeled, ¼" diced
                    • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                    • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                    • 2½ cups *Butternut squash, ½" cubed
                    • 1 cup *Green beans, fresh, cut into ½" pieces
                    • ¾ cup Corn kernels, frozen
                    • ¼ cup Thyme leaves, dried
                    • 1 cup *Summer squash, unpeeled, ½" diced
                    • 1 cup *Zucchini, unpeeled, ½" diced
                    • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                    • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                    • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                    • 1 cup Water

                    50 Servings

                      Weight

                      • - - Nonstick cooking spray
                      • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                      • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                      • - - *Garlic, fresh, minced
                      • - - *Jalapeno pepper, seeds and veins removed, minced
                      • 1 lb 9 oz *Butternut squash, ½" cubed
                      • 8 oz *Green beans, fresh, cut into ½" pieces
                      • 8 oz Corn kernels, frozen
                      • - - Thyme leaves, dried
                      • 8 oz *Summer squash, unpeeled, ½" diced
                      • 8 oz *Zucchini, unpeeled, ½" diced
                      • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                      • 1 lb 9 oz Tomato sauce, canned
                      • 1 lb 9 oz Tomatoes, canned, dice with juice
                      • - - Water

                      Measure

                      • 2 sprays Nonstick cooking spray
                      • - - Ground beef, at least 90% lean, raw, fresh or frozen
                      • 5 cups *Onion, fresh, peeled, ¼" diced
                      • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                      • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                      • 5 cups *Butternut squash, ½" cubed
                      • 2 cups *Green beans, fresh, cut into ½" pieces
                      • 1½ cups Corn kernels, frozen
                      • ½ cup Thyme leaves, dried
                      • 2 cups *Summer squash, unpeeled, ½" diced
                      • 2 cups *Zucchini, unpeeled, ½" diced
                      • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                      • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                      • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                      • 2 cups Water

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Nonstick cooking spray
                        • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                        • 12½ oz *Onion, fresh, peeled, ¼" diced
                        • - - *Garlic, fresh, minced
                        • - - *Jalapeno pepper, seeds and veins removed, minced
                        • 12½ oz *Butternut squash, ½" cubed
                        • 4 oz *Green beans, fresh, cut into ½" pieces
                        • 4 oz Corn kernels, frozen
                        • - - Thyme leaves, dried
                        • 4 oz *Summer squash, unpeeled, ½" diced
                        • 4 oz *Zucchini, unpeeled, ½" diced
                        • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                        • 12½ oz Tomato sauce, canned
                        • 12½ oz Tomatoes, canned, diced with juice
                        • - - Water

                        Measure

                        • 1 spray Nonstick cooking spray
                        • - - Ground beef, at least 90% lean, raw, fresh or frozen
                        • 2½ cups *Onion, fresh, peeled, ¼" diced
                        • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                        • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                        • 2½ cups *Butternut squash, ½" cubed
                        • 1 cup *Green beans, fresh, cut into ½" pieces
                        • ¾ cup Corn kernels, frozen
                        • ¼ cup Thyme leaves, dried
                        • 1 cup *Summer squash, unpeeled, ½" diced
                        • 1 cup *Zucchini, unpeeled, ½" diced
                        • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                        • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                        • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                        • 1 cup Water

                        50 Servings

                          Weight

                          • - - Nonstick cooking spray
                          • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                          • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                          • - - *Garlic, fresh, minced
                          • - - *Jalapeno pepper, seeds and veins removed, minced
                          • 1 lb 9 oz *Butternut squash, ½" cubed
                          • 8 oz *Green beans, fresh, cut into ½" pieces
                          • 8 oz Corn kernels, frozen
                          • - - Thyme leaves, dried
                          • 8 oz *Summer squash, unpeeled, ½" diced
                          • 8 oz *Zucchini, unpeeled, ½" diced
                          • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                          • 1 lb 9 oz Tomato sauce, canned
                          • 1 lb 9 oz Tomatoes, canned, dice with juice
                          • - - Water

                          Measure

                          • 2 sprays Nonstick cooking spray
                          • - - Ground beef, at least 90% lean, raw, fresh or frozen
                          • 5 cups *Onion, fresh, peeled, ¼" diced
                          • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                          • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                          • 5 cups *Butternut squash, ½" cubed
                          • 2 cups *Green beans, fresh, cut into ½" pieces
                          • 1½ cups Corn kernels, frozen
                          • ½ cup Thyme leaves, dried
                          • 2 cups *Summer squash, unpeeled, ½" diced
                          • 2 cups *Zucchini, unpeeled, ½" diced
                          • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                          • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                          • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                          • 2 cups Water
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Nonstick cooking spray
                            • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                            • 12½ oz *Onion, fresh, peeled, ¼" diced
                            • - - *Garlic, fresh, minced
                            • - - *Jalapeno pepper, seeds and veins removed, minced
                            • 12½ oz *Butternut squash, ½" cubed
                            • 4 oz *Green beans, fresh, cut into ½" pieces
                            • 4 oz Corn kernels, frozen
                            • - - Thyme leaves, dried
                            • 4 oz *Summer squash, unpeeled, ½" diced
                            • 4 oz *Zucchini, unpeeled, ½" diced
                            • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                            • 12½ oz Tomato sauce, canned
                            • 12½ oz Tomatoes, canned, diced with juice
                            • - - Water

                            Measure

                            • 1 spray Nonstick cooking spray
                            • - - Ground beef, at least 90% lean, raw, fresh or frozen
                            • 2½ cups *Onion, fresh, peeled, ¼" diced
                            • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                            • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                            • 2½ cups *Butternut squash, ½" cubed
                            • 1 cup *Green beans, fresh, cut into ½" pieces
                            • ¾ cup Corn kernels, frozen
                            • ¼ cup Thyme leaves, dried
                            • 1 cup *Summer squash, unpeeled, ½" diced
                            • 1 cup *Zucchini, unpeeled, ½" diced
                            • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                            • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                            • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                            • 1 cup Water

                            50 Servings

                              Weight

                              • - - Nonstick cooking spray
                              • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                              • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                              • - - *Garlic, fresh, minced
                              • - - *Jalapeno pepper, seeds and veins removed, minced
                              • 1 lb 9 oz *Butternut squash, ½" cubed
                              • 8 oz *Green beans, fresh, cut into ½" pieces
                              • 8 oz Corn kernels, frozen
                              • - - Thyme leaves, dried
                              • 8 oz *Summer squash, unpeeled, ½" diced
                              • 8 oz *Zucchini, unpeeled, ½" diced
                              • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                              • 1 lb 9 oz Tomato sauce, canned
                              • 1 lb 9 oz Tomatoes, canned, dice with juice
                              • - - Water

                              Measure

                              • 2 sprays Nonstick cooking spray
                              • - - Ground beef, at least 90% lean, raw, fresh or frozen
                              • 5 cups *Onion, fresh, peeled, ¼" diced
                              • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                              • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                              • 5 cups *Butternut squash, ½" cubed
                              • 2 cups *Green beans, fresh, cut into ½" pieces
                              • 1½ cups Corn kernels, frozen
                              • ½ cup Thyme leaves, dried
                              • 2 cups *Summer squash, unpeeled, ½" diced
                              • 2 cups *Zucchini, unpeeled, ½" diced
                              • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                              • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                              • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                              • 2 cups Water

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Nonstick cooking spray
                                • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                                • 12½ oz *Onion, fresh, peeled, ¼" diced
                                • - - *Garlic, fresh, minced
                                • - - *Jalapeno pepper, seeds and veins removed, minced
                                • 12½ oz *Butternut squash, ½" cubed
                                • 4 oz *Green beans, fresh, cut into ½" pieces
                                • 4 oz Corn kernels, frozen
                                • - - Thyme leaves, dried
                                • 4 oz *Summer squash, unpeeled, ½" diced
                                • 4 oz *Zucchini, unpeeled, ½" diced
                                • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                • 12½ oz Tomato sauce, canned
                                • 12½ oz Tomatoes, canned, diced with juice
                                • - - Water

                                Measure

                                • 1 spray Nonstick cooking spray
                                • - - Ground beef, at least 90% lean, raw, fresh or frozen
                                • 2½ cups *Onion, fresh, peeled, ¼" diced
                                • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                                • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                                • 2½ cups *Butternut squash, ½" cubed
                                • 1 cup *Green beans, fresh, cut into ½" pieces
                                • ¾ cup Corn kernels, frozen
                                • ¼ cup Thyme leaves, dried
                                • 1 cup *Summer squash, unpeeled, ½" diced
                                • 1 cup *Zucchini, unpeeled, ½" diced
                                • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                                • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                                • 1 cup Water

                                50 Servings

                                  Weight

                                  • - - Nonstick cooking spray
                                  • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                                  • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                                  • - - *Garlic, fresh, minced
                                  • - - *Jalapeno pepper, seeds and veins removed, minced
                                  • 1 lb 9 oz *Butternut squash, ½" cubed
                                  • 8 oz *Green beans, fresh, cut into ½" pieces
                                  • 8 oz Corn kernels, frozen
                                  • - - Thyme leaves, dried
                                  • 8 oz *Summer squash, unpeeled, ½" diced
                                  • 8 oz *Zucchini, unpeeled, ½" diced
                                  • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                  • 1 lb 9 oz Tomato sauce, canned
                                  • 1 lb 9 oz Tomatoes, canned, dice with juice
                                  • - - Water

                                  Measure

                                  • 2 sprays Nonstick cooking spray
                                  • - - Ground beef, at least 90% lean, raw, fresh or frozen
                                  • 5 cups *Onion, fresh, peeled, ¼" diced
                                  • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                                  • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                                  • 5 cups *Butternut squash, ½" cubed
                                  • 2 cups *Green beans, fresh, cut into ½" pieces
                                  • 1½ cups Corn kernels, frozen
                                  • ½ cup Thyme leaves, dried
                                  • 2 cups *Summer squash, unpeeled, ½" diced
                                  • 2 cups *Zucchini, unpeeled, ½" diced
                                  • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                  • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                                  • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                                  • 2 cups Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Nonstick cooking spray
                                    • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                                    • 12½ oz *Onion, fresh, peeled, ¼" diced
                                    • - - *Garlic, fresh, minced
                                    • - - *Jalapeno pepper, seeds and veins removed, minced
                                    • 12½ oz *Butternut squash, ½" cubed
                                    • 4 oz *Green beans, fresh, cut into ½" pieces
                                    • 4 oz Corn kernels, frozen
                                    • - - Thyme leaves, dried
                                    • 4 oz *Summer squash, unpeeled, ½" diced
                                    • 4 oz *Zucchini, unpeeled, ½" diced
                                    • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                    • 12½ oz Tomato sauce, canned
                                    • 12½ oz Tomatoes, canned, diced with juice
                                    • - - Water

                                    Measure

                                    • 1 spray Nonstick cooking spray
                                    • - - Ground beef, at least 90% lean, raw, fresh or frozen
                                    • 2½ cups *Onion, fresh, peeled, ¼" diced
                                    • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                                    • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                                    • 2½ cups *Butternut squash, ½" cubed
                                    • 1 cup *Green beans, fresh, cut into ½" pieces
                                    • ¾ cup Corn kernels, frozen
                                    • ¼ cup Thyme leaves, dried
                                    • 1 cup *Summer squash, unpeeled, ½" diced
                                    • 1 cup *Zucchini, unpeeled, ½" diced
                                    • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                    • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                                    • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                                    • 1 cup Water

                                    50 Servings

                                      Weight

                                      • - - Nonstick cooking spray
                                      • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                                      • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                                      • - - *Garlic, fresh, minced
                                      • - - *Jalapeno pepper, seeds and veins removed, minced
                                      • 1 lb 9 oz *Butternut squash, ½" cubed
                                      • 8 oz *Green beans, fresh, cut into ½" pieces
                                      • 8 oz Corn kernels, frozen
                                      • - - Thyme leaves, dried
                                      • 8 oz *Summer squash, unpeeled, ½" diced
                                      • 8 oz *Zucchini, unpeeled, ½" diced
                                      • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                      • 1 lb 9 oz Tomato sauce, canned
                                      • 1 lb 9 oz Tomatoes, canned, dice with juice
                                      • - - Water

                                      Measure

                                      • 2 sprays Nonstick cooking spray
                                      • - - Ground beef, at least 90% lean, raw, fresh or frozen
                                      • 5 cups *Onion, fresh, peeled, ¼" diced
                                      • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                                      • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                                      • 5 cups *Butternut squash, ½" cubed
                                      • 2 cups *Green beans, fresh, cut into ½" pieces
                                      • 1½ cups Corn kernels, frozen
                                      • ½ cup Thyme leaves, dried
                                      • 2 cups *Summer squash, unpeeled, ½" diced
                                      • 2 cups *Zucchini, unpeeled, ½" diced
                                      • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                      • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                                      • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                                      • 2 cups Water

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Nonstick cooking spray
                                        • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
                                        • 12½ oz *Onion, fresh, peeled, ¼" diced
                                        • - - *Garlic, fresh, minced
                                        • - - *Jalapeno pepper, seeds and veins removed, minced
                                        • 12½ oz *Butternut squash, ½" cubed
                                        • 4 oz *Green beans, fresh, cut into ½" pieces
                                        • 4 oz Corn kernels, frozen
                                        • - - Thyme leaves, dried
                                        • 4 oz *Summer squash, unpeeled, ½" diced
                                        • 4 oz *Zucchini, unpeeled, ½" diced
                                        • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                        • 12½ oz Tomato sauce, canned
                                        • 12½ oz Tomatoes, canned, diced with juice
                                        • - - Water

                                        Measure

                                        • 1 spray Nonstick cooking spray
                                        • - - Ground beef, at least 90% lean, raw, fresh or frozen
                                        • 2½ cups *Onion, fresh, peeled, ¼" diced
                                        • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
                                        • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
                                        • 2½ cups *Butternut squash, ½" cubed
                                        • 1 cup *Green beans, fresh, cut into ½" pieces
                                        • ¾ cup Corn kernels, frozen
                                        • ¼ cup Thyme leaves, dried
                                        • 1 cup *Summer squash, unpeeled, ½" diced
                                        • 1 cup *Zucchini, unpeeled, ½" diced
                                        • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                        • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
                                        • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
                                        • 1 cup Water

                                        50 Servings

                                          Weight

                                          • - - Nonstick cooking spray
                                          • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
                                          • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
                                          • - - *Garlic, fresh, minced
                                          • - - *Jalapeno pepper, seeds and veins removed, minced
                                          • 1 lb 9 oz *Butternut squash, ½" cubed
                                          • 8 oz *Green beans, fresh, cut into ½" pieces
                                          • 8 oz Corn kernels, frozen
                                          • - - Thyme leaves, dried
                                          • 8 oz *Summer squash, unpeeled, ½" diced
                                          • 8 oz *Zucchini, unpeeled, ½" diced
                                          • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                          • 1 lb 9 oz Tomato sauce, canned
                                          • 1 lb 9 oz Tomatoes, canned, dice with juice
                                          • - - Water

                                          Measure

                                          • 2 sprays Nonstick cooking spray
                                          • - - Ground beef, at least 90% lean, raw, fresh or frozen
                                          • 5 cups *Onion, fresh, peeled, ¼" diced
                                          • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
                                          • ½ cup *Jalapeno pepper, seeds and veins removed, minced
                                          • 5 cups *Butternut squash, ½" cubed
                                          • 2 cups *Green beans, fresh, cut into ½" pieces
                                          • 1½ cups Corn kernels, frozen
                                          • ½ cup Thyme leaves, dried
                                          • 2 cups *Summer squash, unpeeled, ½" diced
                                          • 2 cups *Zucchini, unpeeled, ½" diced
                                          • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
                                          • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
                                          • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
                                          • 2 cups Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Coat a large skillet with nonstick cooking spray. Heat the skillet on medium–high heat.
                                          • Add ground beef and cook until browned, about 12–15 minutes. Drain.
                                            Critical Control Point: Heat 165 °F or higher for at least 15 seconds.
                                          • If cooking on stove top, add to a large stockpot: browned beef, onions, garlic, jalapeno peppers, butternut squash, green beans, corn, and thyme.
                                          • Cook for 4–6 minutes on medium–high heat, stirring occasionally, until onions and pepper are tender.
                                          • Add summer squash, zucchini, kidney beans, tomato sauce, diced tomatoes with juice, and water. Stir well. Bring to a boil uncovered.
                                          • Reduce heat to medium and simmer uncovered for an additional 20 minutes, or until vegetables are tender. Stir often.
                                            Critical Control Point: Heat to 140 °F or higher for 15 seconds.
                                          • Serve ²⁄3 cup (No. 6 scoop).
                                            Critical Control Point: Hold at 140 °F or higher.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Great Garden Soup USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ²⁄3 cup (No. 6 scoop)
                                          Calories 120 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 1g6%
                                          Cholesterol 12mg4%
                                          Sodium 215mg9%
                                          Total Carbohydrate 16g5%
                                          Dietary Fiber 5g21%
                                          Total Sugars 2g2%
                                          Protein 9g18%
                                          Calcium 3mg0%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onion: 14½ oz
                                          Jalapeno pepper: 2 peppers
                                          Butternut squash: 15 oz
                                          Green beans: 4 oz
                                          Summer squash: 4½ oz
                                          Zucchini: 4½ oz
                                          Kidney beans, dry: 1 lb 8 oz
                                          Garlic: 8 cloves
                                          50 Servings:
                                          Mature onion: 1 lb 12½ oz
                                          Jalapeno pepper: 4 peppers
                                          Butternut squash: 1 lb 14 oz
                                          Green beans: 8 oz
                                          Summer squash: 8½ oz
                                          Zucchini: 8½ oz
                                          Kidney beans, dry: 3 lb
                                          Garlic: 16 cloves

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Chef Tips
                                          For optimal browning and taste: 1. Do not rinse ground beef. 2. Do not crowd ground beef. Crowding may cause the juices to pool around the meat. Pooling causes the juices to steam the beef rather than brown it, making it less flavorful.
                                          Variations
                                          If ground beef is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Store raw beef at 40 °F or lower.
                                          Tips for Preparing Dry Beans
                                          1 lb. dry kidney beans = about 2¹⁄2 cups dry or 6¹⁄4 cups cooked kidney beans.
                                          Overnight Method: Add 1³⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          Quick-Soak Method: Boil 1³⁄4 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.
                                          Tips for Cooking Dry Beans
                                          Once the beans have been soaked, add 1³⁄4 qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
                                          Critical Control Point
                                          Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
                                          Yield / Volume
                                          25 Servings:
                                          7½ lb
                                          1 Stockpot (1 gal ½ cup)
                                          50 Servings:
                                          15 lb
                                          1 Stockpot (2 gal ½ cup)