Confetti Soup USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This delicious recipe mixes together black-eyed peas, savory smoked turkey ham, fresh vegetables, and a secret ingredient, kale, to make up this warm, winter-wonder soup!
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ¼ cup other vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat, ¼ cup legume vegetable, and ¼ cup other vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
2 from 4 votes
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Ingredients
 

50 Servings

    Weight

    • - - Canola oil
    • 1 lb 14 oz *Fresh onions, diced
    • 1 lb 14 oz *Fresh celery, diced
    • 1 lb 14 oz *Fresh carrots, diced
    • - - Salt
    • - - Ground black pepper
    • - - Fennel seed, whole
    • - - Crushed red pepper (optional)
    • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
    • - - OR
    • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
    • - - Water
    • 3 lb Turkey Ham, extra-lean, diced ¼"
    • 4 oz *Fresh kale, coarsely chopped
    • - - *Fresh parsley, finely chopped

    Measure

    • ¼ cup 1 Tbsp Canola oil
    • 1 qt 2 cups *Fresh onions, diced
    • 1 qt 2 cups *Fresh celery, diced
    • 1 qt 2 cups *Fresh carrots, diced
    • 1 Tbsp 1 tsp Salt
    • 1 Tbsp 1 tsp Ground black pepper
    • 2 tsp Fennel seed, whole
    • 1 tsp Crushed red pepper (optional)
    • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
    • - - OR
    • 1 gal Frozen black-eyed peas (See Notes Section)
    • 1 gal 3 qt Water
    • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
    • 2½ cups *Fresh kale, coarsely chopped
    • ⅔ cup *Fresh parsley, finely chopped

    100 Servings

      Weight

      • - - Canola oil
      • 3 lb 12 oz *Fresh onions, diced
      • 3 lb 12 oz *Fresh celery, diced
      • 3 lb 12 oz *Fresh carrots, diced
      • - - Salt
      • - - Ground black pepper
      • - - Fennel seed, whole
      • - - Crushed red pepper (optional)
      • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
      • - - OR
      • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
      • - - Water
      • 6 lb Turkey Ham, extra-lean, diced ¼"
      • 8 oz *Fresh kale, coarsely chopped
      • - - *Fresh parsley, finely chopped

      Measure

      • ½ cup 2 Tbsp Canola oil
      • 3 qt *Fresh onions, diced
      • 3 qt *Fresh celery, diced
      • 3 qt *Fresh carrots, diced
      • 2 Tbsp 2 tsp Salt
      • 2 Tbsp 2 tsp Ground black pepper
      • 1 Tbsp 2 tsp Fennel seed, whole
      • 2 tsp Crushed red pepper (optional)
      • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
      • - - OR
      • 2 gal Frozen black-eyed peas (See Notes Section)
      • 3 gal 2 qt Water
      • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
      • 1 qt 1 cup *Fresh kale, coarsely chopped
      • 1⅓ cups *Fresh parsley, finely chopped

      Quantity
       

      50 Servings

        Weight

        • - - Canola oil
        • 1 lb 14 oz *Fresh onions, diced
        • 1 lb 14 oz *Fresh celery, diced
        • 1 lb 14 oz *Fresh carrots, diced
        • - - Salt
        • - - Ground black pepper
        • - - Fennel seed, whole
        • - - Crushed red pepper (optional)
        • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
        • - - OR
        • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
        • - - Water
        • 3 lb Turkey Ham, extra-lean, diced ¼"
        • 4 oz *Fresh kale, coarsely chopped
        • - - *Fresh parsley, finely chopped

        Measure

        • ¼ cup 1 Tbsp Canola oil
        • 1 qt 2 cups *Fresh onions, diced
        • 1 qt 2 cups *Fresh celery, diced
        • 1 qt 2 cups *Fresh carrots, diced
        • 1 Tbsp 1 tsp Salt
        • 1 Tbsp 1 tsp Ground black pepper
        • 2 tsp Fennel seed, whole
        • 1 tsp Crushed red pepper (optional)
        • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
        • - - OR
        • 1 gal Frozen black-eyed peas (See Notes Section)
        • 1 gal 3 qt Water
        • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
        • 2½ cups *Fresh kale, coarsely chopped
        • ⅔ cup *Fresh parsley, finely chopped

        100 Servings

          Weight

          • - - Canola oil
          • 3 lb 12 oz *Fresh onions, diced
          • 3 lb 12 oz *Fresh celery, diced
          • 3 lb 12 oz *Fresh carrots, diced
          • - - Salt
          • - - Ground black pepper
          • - - Fennel seed, whole
          • - - Crushed red pepper (optional)
          • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
          • - - OR
          • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
          • - - Water
          • 6 lb Turkey Ham, extra-lean, diced ¼"
          • 8 oz *Fresh kale, coarsely chopped
          • - - *Fresh parsley, finely chopped

          Measure

          • ½ cup 2 Tbsp Canola oil
          • 3 qt *Fresh onions, diced
          • 3 qt *Fresh celery, diced
          • 3 qt *Fresh carrots, diced
          • 2 Tbsp 2 tsp Salt
          • 2 Tbsp 2 tsp Ground black pepper
          • 1 Tbsp 2 tsp Fennel seed, whole
          • 2 tsp Crushed red pepper (optional)
          • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
          • - - OR
          • 2 gal Frozen black-eyed peas (See Notes Section)
          • 3 gal 2 qt Water
          • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
          • 1 qt 1 cup *Fresh kale, coarsely chopped
          • 1⅓ cups *Fresh parsley, finely chopped

          Ingredients
           

          50 Servings

            Weight

            • - - Canola oil
            • 1 lb 14 oz *Fresh onions, diced
            • 1 lb 14 oz *Fresh celery, diced
            • 1 lb 14 oz *Fresh carrots, diced
            • - - Salt
            • - - Ground black pepper
            • - - Fennel seed, whole
            • - - Crushed red pepper (optional)
            • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
            • - - OR
            • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
            • - - Water
            • 3 lb Turkey Ham, extra-lean, diced ¼"
            • 4 oz *Fresh kale, coarsely chopped
            • - - *Fresh parsley, finely chopped

            Measure

            • ¼ cup 1 Tbsp Canola oil
            • 1 qt 2 cups *Fresh onions, diced
            • 1 qt 2 cups *Fresh celery, diced
            • 1 qt 2 cups *Fresh carrots, diced
            • 1 Tbsp 1 tsp Salt
            • 1 Tbsp 1 tsp Ground black pepper
            • 2 tsp Fennel seed, whole
            • 1 tsp Crushed red pepper (optional)
            • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
            • - - OR
            • 1 gal Frozen black-eyed peas (See Notes Section)
            • 1 gal 3 qt Water
            • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
            • 2½ cups *Fresh kale, coarsely chopped
            • ⅔ cup *Fresh parsley, finely chopped

            100 Servings

              Weight

              • - - Canola oil
              • 3 lb 12 oz *Fresh onions, diced
              • 3 lb 12 oz *Fresh celery, diced
              • 3 lb 12 oz *Fresh carrots, diced
              • - - Salt
              • - - Ground black pepper
              • - - Fennel seed, whole
              • - - Crushed red pepper (optional)
              • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
              • - - OR
              • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
              • - - Water
              • 6 lb Turkey Ham, extra-lean, diced ¼"
              • 8 oz *Fresh kale, coarsely chopped
              • - - *Fresh parsley, finely chopped

              Measure

              • ½ cup 2 Tbsp Canola oil
              • 3 qt *Fresh onions, diced
              • 3 qt *Fresh celery, diced
              • 3 qt *Fresh carrots, diced
              • 2 Tbsp 2 tsp Salt
              • 2 Tbsp 2 tsp Ground black pepper
              • 1 Tbsp 2 tsp Fennel seed, whole
              • 2 tsp Crushed red pepper (optional)
              • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
              • - - OR
              • 2 gal Frozen black-eyed peas (See Notes Section)
              • 3 gal 2 qt Water
              • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
              • 1 qt 1 cup *Fresh kale, coarsely chopped
              • 1⅓ cups *Fresh parsley, finely chopped

              Quantity
               

              50 Servings

                Weight

                • - - Canola oil
                • 1 lb 14 oz *Fresh onions, diced
                • 1 lb 14 oz *Fresh celery, diced
                • 1 lb 14 oz *Fresh carrots, diced
                • - - Salt
                • - - Ground black pepper
                • - - Fennel seed, whole
                • - - Crushed red pepper (optional)
                • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                • - - OR
                • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                • - - Water
                • 3 lb Turkey Ham, extra-lean, diced ¼"
                • 4 oz *Fresh kale, coarsely chopped
                • - - *Fresh parsley, finely chopped

                Measure

                • ¼ cup 1 Tbsp Canola oil
                • 1 qt 2 cups *Fresh onions, diced
                • 1 qt 2 cups *Fresh celery, diced
                • 1 qt 2 cups *Fresh carrots, diced
                • 1 Tbsp 1 tsp Salt
                • 1 Tbsp 1 tsp Ground black pepper
                • 2 tsp Fennel seed, whole
                • 1 tsp Crushed red pepper (optional)
                • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                • - - OR
                • 1 gal Frozen black-eyed peas (See Notes Section)
                • 1 gal 3 qt Water
                • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                • 2½ cups *Fresh kale, coarsely chopped
                • ⅔ cup *Fresh parsley, finely chopped

                100 Servings

                  Weight

                  • - - Canola oil
                  • 3 lb 12 oz *Fresh onions, diced
                  • 3 lb 12 oz *Fresh celery, diced
                  • 3 lb 12 oz *Fresh carrots, diced
                  • - - Salt
                  • - - Ground black pepper
                  • - - Fennel seed, whole
                  • - - Crushed red pepper (optional)
                  • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                  • - - OR
                  • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                  • - - Water
                  • 6 lb Turkey Ham, extra-lean, diced ¼"
                  • 8 oz *Fresh kale, coarsely chopped
                  • - - *Fresh parsley, finely chopped

                  Measure

                  • ½ cup 2 Tbsp Canola oil
                  • 3 qt *Fresh onions, diced
                  • 3 qt *Fresh celery, diced
                  • 3 qt *Fresh carrots, diced
                  • 2 Tbsp 2 tsp Salt
                  • 2 Tbsp 2 tsp Ground black pepper
                  • 1 Tbsp 2 tsp Fennel seed, whole
                  • 2 tsp Crushed red pepper (optional)
                  • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                  • - - OR
                  • 2 gal Frozen black-eyed peas (See Notes Section)
                  • 3 gal 2 qt Water
                  • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                  • 1 qt 1 cup *Fresh kale, coarsely chopped
                  • 1⅓ cups *Fresh parsley, finely chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Canola oil
                    • 1 lb 14 oz *Fresh onions, diced
                    • 1 lb 14 oz *Fresh celery, diced
                    • 1 lb 14 oz *Fresh carrots, diced
                    • - - Salt
                    • - - Ground black pepper
                    • - - Fennel seed, whole
                    • - - Crushed red pepper (optional)
                    • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                    • - - OR
                    • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                    • - - Water
                    • 3 lb Turkey Ham, extra-lean, diced ¼"
                    • 4 oz *Fresh kale, coarsely chopped
                    • - - *Fresh parsley, finely chopped

                    Measure

                    • ¼ cup 1 Tbsp Canola oil
                    • 1 qt 2 cups *Fresh onions, diced
                    • 1 qt 2 cups *Fresh celery, diced
                    • 1 qt 2 cups *Fresh carrots, diced
                    • 1 Tbsp 1 tsp Salt
                    • 1 Tbsp 1 tsp Ground black pepper
                    • 2 tsp Fennel seed, whole
                    • 1 tsp Crushed red pepper (optional)
                    • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                    • - - OR
                    • 1 gal Frozen black-eyed peas (See Notes Section)
                    • 1 gal 3 qt Water
                    • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                    • 2½ cups *Fresh kale, coarsely chopped
                    • ⅔ cup *Fresh parsley, finely chopped

                    100 Servings

                      Weight

                      • - - Canola oil
                      • 3 lb 12 oz *Fresh onions, diced
                      • 3 lb 12 oz *Fresh celery, diced
                      • 3 lb 12 oz *Fresh carrots, diced
                      • - - Salt
                      • - - Ground black pepper
                      • - - Fennel seed, whole
                      • - - Crushed red pepper (optional)
                      • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                      • - - OR
                      • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                      • - - Water
                      • 6 lb Turkey Ham, extra-lean, diced ¼"
                      • 8 oz *Fresh kale, coarsely chopped
                      • - - *Fresh parsley, finely chopped

                      Measure

                      • ½ cup 2 Tbsp Canola oil
                      • 3 qt *Fresh onions, diced
                      • 3 qt *Fresh celery, diced
                      • 3 qt *Fresh carrots, diced
                      • 2 Tbsp 2 tsp Salt
                      • 2 Tbsp 2 tsp Ground black pepper
                      • 1 Tbsp 2 tsp Fennel seed, whole
                      • 2 tsp Crushed red pepper (optional)
                      • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                      • - - OR
                      • 2 gal Frozen black-eyed peas (See Notes Section)
                      • 3 gal 2 qt Water
                      • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                      • 1 qt 1 cup *Fresh kale, coarsely chopped
                      • 1⅓ cups *Fresh parsley, finely chopped

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Canola oil
                        • 1 lb 14 oz *Fresh onions, diced
                        • 1 lb 14 oz *Fresh celery, diced
                        • 1 lb 14 oz *Fresh carrots, diced
                        • - - Salt
                        • - - Ground black pepper
                        • - - Fennel seed, whole
                        • - - Crushed red pepper (optional)
                        • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                        • - - OR
                        • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                        • - - Water
                        • 3 lb Turkey Ham, extra-lean, diced ¼"
                        • 4 oz *Fresh kale, coarsely chopped
                        • - - *Fresh parsley, finely chopped

                        Measure

                        • ¼ cup 1 Tbsp Canola oil
                        • 1 qt 2 cups *Fresh onions, diced
                        • 1 qt 2 cups *Fresh celery, diced
                        • 1 qt 2 cups *Fresh carrots, diced
                        • 1 Tbsp 1 tsp Salt
                        • 1 Tbsp 1 tsp Ground black pepper
                        • 2 tsp Fennel seed, whole
                        • 1 tsp Crushed red pepper (optional)
                        • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                        • - - OR
                        • 1 gal Frozen black-eyed peas (See Notes Section)
                        • 1 gal 3 qt Water
                        • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                        • 2½ cups *Fresh kale, coarsely chopped
                        • ⅔ cup *Fresh parsley, finely chopped

                        100 Servings

                          Weight

                          • - - Canola oil
                          • 3 lb 12 oz *Fresh onions, diced
                          • 3 lb 12 oz *Fresh celery, diced
                          • 3 lb 12 oz *Fresh carrots, diced
                          • - - Salt
                          • - - Ground black pepper
                          • - - Fennel seed, whole
                          • - - Crushed red pepper (optional)
                          • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                          • - - OR
                          • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                          • - - Water
                          • 6 lb Turkey Ham, extra-lean, diced ¼"
                          • 8 oz *Fresh kale, coarsely chopped
                          • - - *Fresh parsley, finely chopped

                          Measure

                          • ½ cup 2 Tbsp Canola oil
                          • 3 qt *Fresh onions, diced
                          • 3 qt *Fresh celery, diced
                          • 3 qt *Fresh carrots, diced
                          • 2 Tbsp 2 tsp Salt
                          • 2 Tbsp 2 tsp Ground black pepper
                          • 1 Tbsp 2 tsp Fennel seed, whole
                          • 2 tsp Crushed red pepper (optional)
                          • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                          • - - OR
                          • 2 gal Frozen black-eyed peas (See Notes Section)
                          • 3 gal 2 qt Water
                          • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                          • 1 qt 1 cup *Fresh kale, coarsely chopped
                          • 1⅓ cups *Fresh parsley, finely chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Canola oil
                            • 1 lb 14 oz *Fresh onions, diced
                            • 1 lb 14 oz *Fresh celery, diced
                            • 1 lb 14 oz *Fresh carrots, diced
                            • - - Salt
                            • - - Ground black pepper
                            • - - Fennel seed, whole
                            • - - Crushed red pepper (optional)
                            • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                            • - - OR
                            • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                            • - - Water
                            • 3 lb Turkey Ham, extra-lean, diced ¼"
                            • 4 oz *Fresh kale, coarsely chopped
                            • - - *Fresh parsley, finely chopped

                            Measure

                            • ¼ cup 1 Tbsp Canola oil
                            • 1 qt 2 cups *Fresh onions, diced
                            • 1 qt 2 cups *Fresh celery, diced
                            • 1 qt 2 cups *Fresh carrots, diced
                            • 1 Tbsp 1 tsp Salt
                            • 1 Tbsp 1 tsp Ground black pepper
                            • 2 tsp Fennel seed, whole
                            • 1 tsp Crushed red pepper (optional)
                            • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                            • - - OR
                            • 1 gal Frozen black-eyed peas (See Notes Section)
                            • 1 gal 3 qt Water
                            • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                            • 2½ cups *Fresh kale, coarsely chopped
                            • ⅔ cup *Fresh parsley, finely chopped

                            100 Servings

                              Weight

                              • - - Canola oil
                              • 3 lb 12 oz *Fresh onions, diced
                              • 3 lb 12 oz *Fresh celery, diced
                              • 3 lb 12 oz *Fresh carrots, diced
                              • - - Salt
                              • - - Ground black pepper
                              • - - Fennel seed, whole
                              • - - Crushed red pepper (optional)
                              • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                              • - - OR
                              • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                              • - - Water
                              • 6 lb Turkey Ham, extra-lean, diced ¼"
                              • 8 oz *Fresh kale, coarsely chopped
                              • - - *Fresh parsley, finely chopped

                              Measure

                              • ½ cup 2 Tbsp Canola oil
                              • 3 qt *Fresh onions, diced
                              • 3 qt *Fresh celery, diced
                              • 3 qt *Fresh carrots, diced
                              • 2 Tbsp 2 tsp Salt
                              • 2 Tbsp 2 tsp Ground black pepper
                              • 1 Tbsp 2 tsp Fennel seed, whole
                              • 2 tsp Crushed red pepper (optional)
                              • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                              • - - OR
                              • 2 gal Frozen black-eyed peas (See Notes Section)
                              • 3 gal 2 qt Water
                              • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                              • 1 qt 1 cup *Fresh kale, coarsely chopped
                              • 1⅓ cups *Fresh parsley, finely chopped

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Canola oil
                                • 1 lb 14 oz *Fresh onions, diced
                                • 1 lb 14 oz *Fresh celery, diced
                                • 1 lb 14 oz *Fresh carrots, diced
                                • - - Salt
                                • - - Ground black pepper
                                • - - Fennel seed, whole
                                • - - Crushed red pepper (optional)
                                • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                                • - - OR
                                • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                                • - - Water
                                • 3 lb Turkey Ham, extra-lean, diced ¼"
                                • 4 oz *Fresh kale, coarsely chopped
                                • - - *Fresh parsley, finely chopped

                                Measure

                                • ¼ cup 1 Tbsp Canola oil
                                • 1 qt 2 cups *Fresh onions, diced
                                • 1 qt 2 cups *Fresh celery, diced
                                • 1 qt 2 cups *Fresh carrots, diced
                                • 1 Tbsp 1 tsp Salt
                                • 1 Tbsp 1 tsp Ground black pepper
                                • 2 tsp Fennel seed, whole
                                • 1 tsp Crushed red pepper (optional)
                                • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                                • - - OR
                                • 1 gal Frozen black-eyed peas (See Notes Section)
                                • 1 gal 3 qt Water
                                • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                                • 2½ cups *Fresh kale, coarsely chopped
                                • ⅔ cup *Fresh parsley, finely chopped

                                100 Servings

                                  Weight

                                  • - - Canola oil
                                  • 3 lb 12 oz *Fresh onions, diced
                                  • 3 lb 12 oz *Fresh celery, diced
                                  • 3 lb 12 oz *Fresh carrots, diced
                                  • - - Salt
                                  • - - Ground black pepper
                                  • - - Fennel seed, whole
                                  • - - Crushed red pepper (optional)
                                  • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                                  • - - OR
                                  • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                                  • - - Water
                                  • 6 lb Turkey Ham, extra-lean, diced ¼"
                                  • 8 oz *Fresh kale, coarsely chopped
                                  • - - *Fresh parsley, finely chopped

                                  Measure

                                  • ½ cup 2 Tbsp Canola oil
                                  • 3 qt *Fresh onions, diced
                                  • 3 qt *Fresh celery, diced
                                  • 3 qt *Fresh carrots, diced
                                  • 2 Tbsp 2 tsp Salt
                                  • 2 Tbsp 2 tsp Ground black pepper
                                  • 1 Tbsp 2 tsp Fennel seed, whole
                                  • 2 tsp Crushed red pepper (optional)
                                  • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                                  • - - OR
                                  • 2 gal Frozen black-eyed peas (See Notes Section)
                                  • 3 gal 2 qt Water
                                  • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                                  • 1 qt 1 cup *Fresh kale, coarsely chopped
                                  • 1⅓ cups *Fresh parsley, finely chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Canola oil
                                    • 1 lb 14 oz *Fresh onions, diced
                                    • 1 lb 14 oz *Fresh celery, diced
                                    • 1 lb 14 oz *Fresh carrots, diced
                                    • - - Salt
                                    • - - Ground black pepper
                                    • - - Fennel seed, whole
                                    • - - Crushed red pepper (optional)
                                    • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                                    • - - OR
                                    • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                                    • - - Water
                                    • 3 lb Turkey Ham, extra-lean, diced ¼"
                                    • 4 oz *Fresh kale, coarsely chopped
                                    • - - *Fresh parsley, finely chopped

                                    Measure

                                    • ¼ cup 1 Tbsp Canola oil
                                    • 1 qt 2 cups *Fresh onions, diced
                                    • 1 qt 2 cups *Fresh celery, diced
                                    • 1 qt 2 cups *Fresh carrots, diced
                                    • 1 Tbsp 1 tsp Salt
                                    • 1 Tbsp 1 tsp Ground black pepper
                                    • 2 tsp Fennel seed, whole
                                    • 1 tsp Crushed red pepper (optional)
                                    • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                                    • - - OR
                                    • 1 gal Frozen black-eyed peas (See Notes Section)
                                    • 1 gal 3 qt Water
                                    • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                                    • 2½ cups *Fresh kale, coarsely chopped
                                    • ⅔ cup *Fresh parsley, finely chopped

                                    100 Servings

                                      Weight

                                      • - - Canola oil
                                      • 3 lb 12 oz *Fresh onions, diced
                                      • 3 lb 12 oz *Fresh celery, diced
                                      • 3 lb 12 oz *Fresh carrots, diced
                                      • - - Salt
                                      • - - Ground black pepper
                                      • - - Fennel seed, whole
                                      • - - Crushed red pepper (optional)
                                      • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                                      • - - OR
                                      • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                                      • - - Water
                                      • 6 lb Turkey Ham, extra-lean, diced ¼"
                                      • 8 oz *Fresh kale, coarsely chopped
                                      • - - *Fresh parsley, finely chopped

                                      Measure

                                      • ½ cup 2 Tbsp Canola oil
                                      • 3 qt *Fresh onions, diced
                                      • 3 qt *Fresh celery, diced
                                      • 3 qt *Fresh carrots, diced
                                      • 2 Tbsp 2 tsp Salt
                                      • 2 Tbsp 2 tsp Ground black pepper
                                      • 1 Tbsp 2 tsp Fennel seed, whole
                                      • 2 tsp Crushed red pepper (optional)
                                      • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                                      • - - OR
                                      • 2 gal Frozen black-eyed peas (See Notes Section)
                                      • 3 gal 2 qt Water
                                      • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                                      • 1 qt 1 cup *Fresh kale, coarsely chopped
                                      • 1⅓ cups *Fresh parsley, finely chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Canola oil
                                        • 1 lb 14 oz *Fresh onions, diced
                                        • 1 lb 14 oz *Fresh celery, diced
                                        • 1 lb 14 oz *Fresh carrots, diced
                                        • - - Salt
                                        • - - Ground black pepper
                                        • - - Fennel seed, whole
                                        • - - Crushed red pepper (optional)
                                        • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
                                        • - - OR
                                        • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
                                        • - - Water
                                        • 3 lb Turkey Ham, extra-lean, diced ¼"
                                        • 4 oz *Fresh kale, coarsely chopped
                                        • - - *Fresh parsley, finely chopped

                                        Measure

                                        • ¼ cup 1 Tbsp Canola oil
                                        • 1 qt 2 cups *Fresh onions, diced
                                        • 1 qt 2 cups *Fresh celery, diced
                                        • 1 qt 2 cups *Fresh carrots, diced
                                        • 1 Tbsp 1 tsp Salt
                                        • 1 Tbsp 1 tsp Ground black pepper
                                        • 2 tsp Fennel seed, whole
                                        • 1 tsp Crushed red pepper (optional)
                                        • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                                        • - - OR
                                        • 1 gal Frozen black-eyed peas (See Notes Section)
                                        • 1 gal 3 qt Water
                                        • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
                                        • 2½ cups *Fresh kale, coarsely chopped
                                        • ⅔ cup *Fresh parsley, finely chopped

                                        100 Servings

                                          Weight

                                          • - - Canola oil
                                          • 3 lb 12 oz *Fresh onions, diced
                                          • 3 lb 12 oz *Fresh celery, diced
                                          • 3 lb 12 oz *Fresh carrots, diced
                                          • - - Salt
                                          • - - Ground black pepper
                                          • - - Fennel seed, whole
                                          • - - Crushed red pepper (optional)
                                          • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
                                          • - - OR
                                          • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
                                          • - - Water
                                          • 6 lb Turkey Ham, extra-lean, diced ¼"
                                          • 8 oz *Fresh kale, coarsely chopped
                                          • - - *Fresh parsley, finely chopped

                                          Measure

                                          • ½ cup 2 Tbsp Canola oil
                                          • 3 qt *Fresh onions, diced
                                          • 3 qt *Fresh celery, diced
                                          • 3 qt *Fresh carrots, diced
                                          • 2 Tbsp 2 tsp Salt
                                          • 2 Tbsp 2 tsp Ground black pepper
                                          • 1 Tbsp 2 tsp Fennel seed, whole
                                          • 2 tsp Crushed red pepper (optional)
                                          • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
                                          • - - OR
                                          • 2 gal Frozen black-eyed peas (See Notes Section)
                                          • 3 gal 2 qt Water
                                          • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
                                          • 1 qt 1 cup *Fresh kale, coarsely chopped
                                          • 1⅓ cups *Fresh parsley, finely chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove. Sauté onions and celery for 2-3 minutes or until tender.
                                          • Add carrots, salt, pepper, fennel, and crushed red pepper (optional). Sauté for an additional 2-3 minutes.
                                          • Add peas and water. Cook uncovered over medium heat for 20-25 minutes.
                                          • Add turkey ham and kale. Cook covered over low heat for an additional 10 minutes or until kale is tender.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                            Add parsley immediately before serving.
                                          • Portion with 8 fl oz ladle (1 cup).

                                          Nutrition INFORMATION

                                          Confetti Soup USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz ladle)
                                          Calories
                                          94.09
                                          Total Fat
                                           
                                          2.83
                                          g
                                          4
                                          %
                                          Saturated Fat
                                           
                                          0.4
                                          g
                                          3
                                          %
                                          Cholesterol
                                           
                                          17.53
                                          mg
                                          6
                                          %
                                          Sodium
                                           
                                          487.58
                                          mg
                                          21
                                          %
                                          Total Carbohydrate
                                           
                                          10.39
                                          g
                                          3
                                          %
                                          Dietary Fiber
                                           
                                          2.55
                                          g
                                          11
                                          %
                                          Protein
                                           
                                          7.92
                                          g
                                          16
                                          %
                                          Vitamin A
                                           
                                          3033.33
                                          IU
                                          61
                                          %
                                          Vitamin C
                                           
                                          4.22
                                          mg
                                          5
                                          %
                                          Calcium
                                           
                                          34.8
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          1.26
                                          mg
                                          7
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 2 lb 4 oz
                                          Celery: 2 lb 4 oz
                                          Carrots: 2 lb 4 oz
                                          Kale: 5 oz
                                          Parsley: 1½ oz
                                          100 Servings:
                                          Mature onions: 4 lb 8 oz
                                          Celery: 4 lb 8 oz
                                          Carrots: 4 lb 8 oz
                                          Kale: 10 oz
                                          Parsley: 3 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Cooking time increases if frozen black-eyed peas are used. Cook until peas are soft.
                                          Yield / Volume
                                          50 Servings:
                                          About 23 lb
                                          About 3 gal
                                          100 Servings:
                                          About 44 lb
                                          About 5 gal 2 qt