NSLP/SBP CREDITING INFORMATION¾ cup (6 fl oz ladle) provides:Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate, ¼ cup red/orange vegetable, and ⅛ cup additional vegetable.ORLegume as Vegetable:½ oz equivalent meat, ¼ cup legume vegetable, ¼ cup red/orange vegetable and ⅛ cup additional vegetable.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
1 gal 2⅔ qt (3½ No. 10 cans)Canned low-sodium great northern beans, drained, rinsed
1 gal 2⅔ qt*Dry great northern beans, cooked (See Notes Section)
1 qt*Fresh baby spinach, chopped
*See Marketing Guide
Heat oil in a roasting pan/square head pan (20 7/8” x 17 3/8” x 7”) on top of stove. Sauté onions, carrots, and celery for 5 minutes until slightly browned.
Sprinkle flour over vegetables and mix well. Add water and base. Mix well. Bring to a boil uncovered.
Add seasoning and garlic powder. Cook uncovered over medium heat for 2 minutes.
Add tomatoes, sweet potatoes, and red potatoes. Simmer uncovered over low heat for 15 minutes or until potatoes are tender.
Add chicken, beans, and spinach. Simmer uncovered for an additional 10 minutes.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.
Portion with 6 fl oz ladle (¾ cup).
Harvest Stew USDA Recipe for Schools
Amount Per Serving 0 ¾ cup (6 fl oz ladle)
Calories 123.71Calories from Fat 20
% Daily Value*
Total Fat 2.24g3%
Saturated Fat 0.27g2%
Total Carbohydrates 18.19g6%
Dietary Fiber 5.03g21%
Vitamin C 8.83mg11%
Vitamin A 162.53mcg
Mature onions: 1 lb 8 oz
Carrots: 15 oz
Celery: 1 lb 4½ oz
Sweet potatoes: 2 lb
Red potatoes: 1 lb 8¾ oz
Dry great northern beans: 2 lb 8 oz
Baby spinach: 6 oz
Mature onions: 3 lb
Carrots: 1 lb 14 oz
Celery: 2 lb 9 oz
Sweet potatoes: 4 lb
Red potatoes: 3 lb 1½ oz
Dry great northern beans: 5 lb
Baby spinach: 12 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.Special tip for preparing dry beans:SOAKING BEANSOVERNIGHT 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 BEANSOnce the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use hot beans immediately.Critical Control Point: Hold for hot service at 135 °F or higher.ORChill for later useCritical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.1 lb dry great northern beans = about 2½ cups dry or 6¼ cups cooked beans.