Bean Soup USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
This Bean Soup is sure to be a frequent request! Protein packed and flavorful with beans, tomatoes, onions, and smoky spices.
CACFP Home Childcare Crediting Information
Legume as Meat Alternate: 1 cup (1 cup measuring cup or 8 fl oz ladle) provides ¼ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable), and 1.25 oz equivalent meat alternate.
OR
Legume as Vegetable: 1 cup (1 cup measuring cup or 8 fl oz ladle) provides: ⅝ cup vegetable (¼ cup additional vegetable, ¼ cup legume vegetable, ⅛ cup red/orange vegetable).
SOURCE
CACFP Home Childcare 6-Serving Recipe Project.
5 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Bean_Soup_6_Servings.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked

Quantity
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked

Ingredients
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked

Quantity
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked
*See Marketing Guide

Ingredients
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked

Quantity
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked
*See Marketing Guide

Ingredients
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked

Quantity
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked
*See Marketing Guide

Ingredients
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked

Quantity
 

  • 2 tsp Canola oil
  • ½ cup or 2½ oz Fresh onions
  • 2 Tbsp or 1½ oz Fresh garlic, minced
  • ½ cup or 2½ oz Fresh red bell peppers
  • ¼ cup or 2½ oz Green chilies
  • 1 tsp Sugar
  • ⅛ tsp Ground black pepper
  • 1 tsp Oregano
  • 2 tsp Old Bay seasoning (See Notes Section)
  • ¾ cup or 6 oz Low-sodium vegetable broth
  • 1½ cups Water
  • 1 cup or 7 oz Canned no salt added diced tomatoes, undrained
  • 2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
  • - - OR
  • 2¾ cups or 1 lb Dry great northern beans, cooked
*See Marketing Guide

Instructions
 

  • Heat oil in a large saucepan over medium high heat.
  • Add onions, garlic, bell peppers, green chilies, sugar, black pepper, oregano, and Old Bay seasoning. Sauté uncovered over medium-high heat for 2 minutes, stirring occasionally.
  • Add vegetable broth, water, tomatoes, and 1 cup beans. Bring to a boil. Reduce heat to medium. Simmer uncovered for 8 minutes. Set aside for step 6.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Puree remaining beans in a high-speed blender on high for 2-3 minutes until mixture has a smooth consistency.
    Set aside for step 6.
  • Add about 1 cup pureed beans to soup mixture. Stir well and simmer over low heat for 10 to 15 minutes until soup has a thicker consistency.
  • Pour soup into large serving bowl.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve 1 cup (portion with 1 cup measuring cup or 8 fl oz ladle).

Nutrition INFORMATION

Bean Soup USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 cup (8 fl oz ladle)
Calories
280
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
242
mg
11
%
Total Carbohydrate
 
45
g
15
%
Dietary Fiber
 
15
g
63
%
Total Sugars
 
3
g
3
%
Protein
 
16
g
32
%
Vitamin A
 
23
mcg
Vitamin C
 
35
mg
42
%
Vitamin D
 
0
IU
0
%
Calcium
 
141
mg
14
%
Iron
 
4
mg
22
%
Potassium
 
871
mg
25
%
N/A=data not available
*Marketing Guide

Notes

How to Cook Dry Beans
Special tip for preparing dry beans:
SOAKING 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.
COOKING BEANS
Once the peas 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.
*Use the 30% reduced sodium version of Old Bay Seasoning to further reduce the sodium in the recipe.
Critical Control Point: Hold for hot service at 140 °F or higher.
OR
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 black-eyed peas = about 2¼ cups dry or 4½ cups cooked beans.
*Use the 30% reduced sodium version of Old Bay Seasoning to further
reduce the sodium in the recipe.
Yield / Volume