Bean Soup USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Bean Soup recipe is a hearty combination of vegetable broth, tomatoes, beans, and green chili peppers.
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ⅛ cup red/orange vegetable, and ¼ cup additional 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 2 qt 2 Tbsp 1 tsp (about 3 lb 1 oz) beans. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10–12 minutes. Set aside for step 6.
  • Critical Control Point: Heat to 135 °F or higher.
  • Purée remaining beans with an immersion mixer in a large bowl for 3–5 minutes until mixture has a smooth consistency. Set aside for step 6.
  • Add 3 cups (about 1 lb 1 oz) puréed beans to soup mixture. Stir well until soup has a thick consistency.
  • Pour 1 gal 1 qt (about 9 lb 5.5 oz) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 8 fl oz ladle (1 cup).


Nutrition Facts
Bean Soup USDA Recipe for Schools
Amount Per Serving 1 cup (8 fl oz ladle)
Calories 132 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 389mg17%
Potassium 315mg9%
Total Carbohydrate 21g7%
Dietary Fiber 5g21%
Total Sugars 3g3%
Protein 6g12%
Vitamin D 0IU0%
Calcium 53mg5%
Iron 1mg6%
*Marketing Guide
50 Servings:
Mature onions: 1 lb 8 oz
Red bell peppers: 1 lb 10 oz
100 Servings:
Mature onions: 3 lb
Red bell peppers: 3 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
*Use the 30% reduced sodium version of Old Bay Seasoning to further reduce the sodium in the recipe.
How to Cook Dry Beans
Special tip for preparing dry beans:
OVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 3⁄4 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.
Once the beans have been soaked, add 1 3⁄4 qt water for every 1 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 135 °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 great northern beans = about 2 1⁄2 cups dry or 6 1⁄4 cups cooked beans.
Yield / Volume
50 Servings:
About 18 lb 11 oz
About 2 gal 1 qt 1⅓ cups/2 steam table pans (12¾″ x 10½″ x 6”)
100 Servings:
About 37 lb 6 oz
About 4 gal 2 qt 2¾ cups/4 steam table pans (12¾″ x 10½″ x 6″)