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2.72 from 7 votes

Bean Soup USDA Recipe for Schools

Our Bean Soup recipe is a hearty combination of vegetable broth, tomatoes, beans, and green chili peppers.
NSLP/SBP CREDITING INFORMATION
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.
Course: Soup, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Soup, Plant-based
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes)
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Spring, Winter
50 Servings
Calories: 132

Ingredients

50 Servings

    Weight

    • - - Canola oil
    • 1 lb 4 oz *Onions, fresh, diced
    • 10⅔ oz Garlic, fresh, minced
    • 1 lb 4 oz *Red bell peppers, fresh
    • 1 lb 4 oz Green chilies, canned
    • - - Sugar
    • - - Black pepper, ground
    • - - Oregano, dried
    • - - Old Bay seasoning (see Notes)
    • - - Vegetable broth, low- sodium
    • - - Water
    • 3 lb 8 oz Tomatoes, diced, canned, no-salt-added, undrained
    • 8 lb 4 oz Great northern beans canned, low-sodium, drained, rinsed
    • - - OR
    • 8 lb 4 oz Great northern beans, dry, cooked (see Notes)

    Measure

    • ¼ cup 1 Tbsp Canola oil
    • 1 qt *Onions, fresh, diced
    • ¾ cup 3 Tbsp Garlic, fresh, minced
    • 3¾ cups *Red bell peppers, fresh
    • 3½ cups 1 Tbsp ½ tsp (about ½ No. 10 can) Green chilies, canned
    • 1 Tbsp 2 tsp Sugar
    • 1 tsp Black pepper, ground
    • 1 Tbsp 2 tsp Oregano, dried
    • ¼ cup 1 Tbsp Old Bay seasoning (see Notes)
    • 1 qt 2 cups Vegetable broth, low- sodium
    • 3 qt 2 cups Water
    • 1 qt 2⅔ cups (about ½ No. 10 can) Tomatoes, diced, canned, no-salt-added, undrained
    • 3 qt 3½ cups 3 Tbsp 1¼ tsp (about 2 No. 10 can) Great northern beans, canned, low-sodium, drained, rinsed
    • - - OR
    • 3 qt 3½ cups 3 Tbsp 1¼ tsp Great northern beans, dry, cooked (see Notes)

    100 Servings

      Weight

      • - - Canola oil
      • 2 lb 8 oz *Onions, fresh, diced
      • 1 lb 5⅓ oz Garlic, fresh, minced
      • 2 lb 8 oz *Red bell peppers, fresh
      • 2 lb 8 oz Green chilies, canned
      • - - Sugar
      • - - Black pepper, ground
      • - - Oregano, dried
      • 3¾ oz Old Bay seasoning (see Notes)
      • - - Vegetable broth, low- sodium
      • - - Water
      • 7 lb Tomatoes, diced, canned, no-salt-added, undrained
      • 16 lb 8 oz Great northern beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 16 lb 8 oz Great northern beans, dry, cooked (see Notes)

      Measure

      • ½ cup 2 Tbsp Canola oil
      • 2 qt *Onions, fresh, diced
      • 1¾ cups 2 Tbsp Garlic, fresh, minced
      • 1 qt 3½ cup *Red bell peppers, fresh
      • 1 qt 3 cups 2 Tbsp 1 tsp (about 1 No. 10 can) Green chilies, canned
      • 3 Tbsp 1 tsp Sugar
      • 2 tsp Black pepper, ground
      • 3 Tbsp 1 tsp Oregano, dried
      • ½ cup 2 Tbsp Old Bay seasoning (see Notes)
      • 3 qt Vegetable broth, low- sodium
      • 1 gal 3 qt Water
      • 3 qt 1⅓ cups (about 1 No. 10 can) Tomatoes, diced, canned, no-salt-added, undrained
      • 1 gal 3 qt 3¼ cups 2 Tbsp 2½ tsp (about 4 No. 10) cans Great northern beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 1 gal 3 qt 3¼ cups 2 Tbsp 2½ tsp Great northern beans, dry, cooked (see Notes)

      -

      50 Servings

        Weight

        • - - Canola oil
        • 1 lb 4 oz *Onions, fresh, diced
        • 10⅔ oz Garlic, fresh, minced
        • 1 lb 4 oz *Red bell peppers, fresh
        • 1 lb 4 oz Green chilies, canned
        • - - Sugar
        • - - Black pepper, ground
        • - - Oregano, dried
        • - - Old Bay seasoning (see Notes)
        • - - Vegetable broth, low- sodium
        • - - Water
        • 3 lb 8 oz Tomatoes, diced, canned, no-salt-added, undrained
        • 8 lb 4 oz Great northern beans canned, low-sodium, drained, rinsed
        • - - OR
        • 8 lb 4 oz Great northern beans, dry, cooked (see Notes)

        Measure

        • ¼ cup 1 Tbsp Canola oil
        • 1 qt *Onions, fresh, diced
        • ¾ cup 3 Tbsp Garlic, fresh, minced
        • 3¾ cups *Red bell peppers, fresh
        • 3½ cups 1 Tbsp ½ tsp (about ½ No. 10 can) Green chilies, canned
        • 1 Tbsp 2 tsp Sugar
        • 1 tsp Black pepper, ground
        • 1 Tbsp 2 tsp Oregano, dried
        • ¼ cup 1 Tbsp Old Bay seasoning (see Notes)
        • 1 qt 2 cups Vegetable broth, low- sodium
        • 3 qt 2 cups Water
        • 1 qt 2⅔ cups (about ½ No. 10 can) Tomatoes, diced, canned, no-salt-added, undrained
        • 3 qt 3½ cups 3 Tbsp 1¼ tsp (about 2 No. 10 can) Great northern beans, canned, low-sodium, drained, rinsed
        • - - OR
        • 3 qt 3½ cups 3 Tbsp 1¼ tsp Great northern beans, dry, cooked (see Notes)

        100 Servings

          Weight

          • - - Canola oil
          • 2 lb 8 oz *Onions, fresh, diced
          • 1 lb 5⅓ oz Garlic, fresh, minced
          • 2 lb 8 oz *Red bell peppers, fresh
          • 2 lb 8 oz Green chilies, canned
          • - - Sugar
          • - - Black pepper, ground
          • - - Oregano, dried
          • 3¾ oz Old Bay seasoning (see Notes)
          • - - Vegetable broth, low- sodium
          • - - Water
          • 7 lb Tomatoes, diced, canned, no-salt-added, undrained
          • 16 lb 8 oz Great northern beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 16 lb 8 oz Great northern beans, dry, cooked (see Notes)

          Measure

          • ½ cup 2 Tbsp Canola oil
          • 2 qt *Onions, fresh, diced
          • 1¾ cups 2 Tbsp Garlic, fresh, minced
          • 1 qt 3½ cup *Red bell peppers, fresh
          • 1 qt 3 cups 2 Tbsp 1 tsp (about 1 No. 10 can) Green chilies, canned
          • 3 Tbsp 1 tsp Sugar
          • 2 tsp Black pepper, ground
          • 3 Tbsp 1 tsp Oregano, dried
          • ½ cup 2 Tbsp Old Bay seasoning (see Notes)
          • 3 qt Vegetable broth, low- sodium
          • 1 gal 3 qt Water
          • 3 qt 1⅓ cups (about 1 No. 10 can) Tomatoes, diced, canned, no-salt-added, undrained
          • 1 gal 3 qt 3¼ cups 2 Tbsp 2½ tsp (about 4 No. 10) cans Great northern beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 1 gal 3 qt 3¼ cups 2 Tbsp 2½ tsp Great northern beans, dry, cooked (see Notes)

          Instructions

          • 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).

          Notes

          *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:
          SOAKING 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.
          COOKING BEANS
          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.

          Nutrition

          Serving: 1cup (8 fl oz ladle) | Calories: 132 | Total Carbohydrate: 21g | Protein: 6g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 389mg | Potassium: 315mg | Dietary Fiber: 5g | Total Sugars: 3g | Vitamin D: 0IU | Calcium: 53mg | Iron: 1mg