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3 from 3 votes

Harvest Stew USDA Recipe for Child Care Centers

This hearty dish is a perfect blend of spinach, sweet potatoes, red potatoes, northern beans, tomatoes, and chicken. To round out the dish, the flavors of carrots, celery, onions, and garlic take this stew to the next level!
CACFP CREDITING INFORMATION
¾ cup (6 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ³⁄8 cup vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat and 5⁄8 cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Course: Soup
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
25 Servings
Calories: 123.71

Ingredients

25 Servings

    Weight

    • - - Vegetable oil
    • 10 oz *Fresh onions, diced
    • 6 oz *Fresh carrots, diced
    • 8½ oz *Fresh celery, diced
    • 1½ oz Enriched all-purpose flour
    • - - Water
    • - - Low-sodium chicken base
    • - - Salt-free seasoning
    • - - Garlic powder
    • 1 lb 10 oz Canned low-sodium diced tomatoes
    • 12 oz *Fresh sweet potatoes, peeled, cubed 1"
    • 12 oz *Fresh red potatoes, unpeeled, cubed 1"
    • 13 oz Frozen, cooked diced chicken, thawed, ½" pieces
    • 3 lb 8 oz Canned low-sodium great norther beans, drained, rinsed
    • - - OR
    • 3 lb 8 oz *Dry great northern beans, cooked (See Notes Section)
    • 2½ oz *Fresh baby spinach, chopped

    Measure

    • 2½ Tbsp Vegetable oil
    • 1½ cups *Fresh onions, diced
    • 1 cup *Fresh carrots, diced
    • 1⅔ cups *Fresh celery, diced
    • ¼ cup ½ Tbsp Enriched all-purpose flour
    • 1 qt 1 cup Water
    • 1½ tsp Low-sodium chicken base
    • ½ tsp Salt-free seasoning
    • 1½ tsp Garlic powder
    • 3¼ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
    • 3½ cups *Fresh sweet potatoes, peeled, cubed 1"
    • 2 cups *Fresh red potatoes, unpeeled, cubed 1"
    • 2⅔ cups Frozen, cooked diced chicken, thawed, ½" pieces
    • 1 qt 2⅔ cups (⅞ No. 10 can) Canned low-sodium great northern beans, drained, rinsed
    • - - OR
    • 1 qt 2⅔ cups *Dry great northern beans, cooked (See Notes Section)
    • 1 cup *Fresh baby spinach, chopped

    50 Servings

      Weight

      • - - Vegetable oil
      • 1 lb 4 oz *Fresh onions, diced
      • 12 oz *Fresh carrots, diced
      • 1 lb 1 oz *Fresh celery, diced
      • 3 oz Enriched all-purpose flour
      • - - Water
      • - - Low-sodium chicken base
      • - - Salt-free seasoning
      • - - Garlic powder
      • 3 lb 4 oz Canned low-sodium diced tomatoes
      • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
      • 1 lb 8 oz *Fresh red potatoes, unpeeled, cubed 1"
      • 1 lb 10 oz Frozen, cooked diced chicken, thawed, ½" pieces
      • 7 lb Canned low-sodium great northern beans, drained, rinsed
      • - - OR
      • 7 lb *Dry great northern beans, cooked (See Notes Section)
      • 5 oz *Fresh baby spinach, chopped

      Measure

      • ¼ cup 1 Tbsp Vegetable oil
      • 3 cups *Fresh onions, diced
      • 2 cups *Fresh carrots, diced
      • 3⅓ cups *Fresh celery
      • ½ cup 1 Tbsp Enriched all-purpose flour
      • 2 qt 2 cups Water
      • 1 Tbsp Low-sodium chicken base
      • 1 tsp Salt-free seasoning
      • 1 Tbsp Garlic powder
      • 1 qt 2½ cups (½ No. 10 can) Canned low-sodium diced tomatoes
      • 1 qt 3 cups *Fresh sweet potatoes, peeled, cubed 1"
      • 1 qt *Fresh red potatoes, unpeeled, cubed 1"
      • 1 qt 1⅓ cups Frozen, cooked diced chicken, thawed, ½" pieces
      • 3 qt 1⅓ cups (1¾ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
      • - - OR
      • 3 qt 1⅓ cups *Dry great northern beans, cooked (See Notes Section)
      • 2 cups *Fresh baby spinach, chopped

      -

      25 Servings

        Weight

        • - - Vegetable oil
        • 10 oz *Fresh onions, diced
        • 6 oz *Fresh carrots, diced
        • 8½ oz *Fresh celery, diced
        • 1½ oz Enriched all-purpose flour
        • - - Water
        • - - Low-sodium chicken base
        • - - Salt-free seasoning
        • - - Garlic powder
        • 1 lb 10 oz Canned low-sodium diced tomatoes
        • 12 oz *Fresh sweet potatoes, peeled, cubed 1"
        • 12 oz *Fresh red potatoes, unpeeled, cubed 1"
        • 13 oz Frozen, cooked diced chicken, thawed, ½" pieces
        • 3 lb 8 oz Canned low-sodium great norther beans, drained, rinsed
        • - - OR
        • 3 lb 8 oz *Dry great northern beans, cooked (See Notes Section)
        • 2½ oz *Fresh baby spinach, chopped

        Measure

        • 2½ Tbsp Vegetable oil
        • 1½ cups *Fresh onions, diced
        • 1 cup *Fresh carrots, diced
        • 1⅔ cups *Fresh celery, diced
        • ¼ cup ½ Tbsp Enriched all-purpose flour
        • 1 qt 1 cup Water
        • 1½ tsp Low-sodium chicken base
        • ½ tsp Salt-free seasoning
        • 1½ tsp Garlic powder
        • 3¼ cups (¼ No. 10 can) Canned low-sodium diced tomatoes
        • 3½ cups *Fresh sweet potatoes, peeled, cubed 1"
        • 2 cups *Fresh red potatoes, unpeeled, cubed 1"
        • 2⅔ cups Frozen, cooked diced chicken, thawed, ½" pieces
        • 1 qt 2⅔ cups (⅞ No. 10 can) Canned low-sodium great northern beans, drained, rinsed
        • - - OR
        • 1 qt 2⅔ cups *Dry great northern beans, cooked (See Notes Section)
        • 1 cup *Fresh baby spinach, chopped

        50 Servings

          Weight

          • - - Vegetable oil
          • 1 lb 4 oz *Fresh onions, diced
          • 12 oz *Fresh carrots, diced
          • 1 lb 1 oz *Fresh celery, diced
          • 3 oz Enriched all-purpose flour
          • - - Water
          • - - Low-sodium chicken base
          • - - Salt-free seasoning
          • - - Garlic powder
          • 3 lb 4 oz Canned low-sodium diced tomatoes
          • 1 lb 8 oz *Fresh sweet potatoes, peeled, cubed 1"
          • 1 lb 8 oz *Fresh red potatoes, unpeeled, cubed 1"
          • 1 lb 10 oz Frozen, cooked diced chicken, thawed, ½" pieces
          • 7 lb Canned low-sodium great northern beans, drained, rinsed
          • - - OR
          • 7 lb *Dry great northern beans, cooked (See Notes Section)
          • 5 oz *Fresh baby spinach, chopped

          Measure

          • ¼ cup 1 Tbsp Vegetable oil
          • 3 cups *Fresh onions, diced
          • 2 cups *Fresh carrots, diced
          • 3⅓ cups *Fresh celery
          • ½ cup 1 Tbsp Enriched all-purpose flour
          • 2 qt 2 cups Water
          • 1 Tbsp Low-sodium chicken base
          • 1 tsp Salt-free seasoning
          • 1 Tbsp Garlic powder
          • 1 qt 2½ cups (½ No. 10 can) Canned low-sodium diced tomatoes
          • 1 qt 3 cups *Fresh sweet potatoes, peeled, cubed 1"
          • 1 qt *Fresh red potatoes, unpeeled, cubed 1"
          • 1 qt 1⅓ cups Frozen, cooked diced chicken, thawed, ½" pieces
          • 3 qt 1⅓ cups (1¾ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
          • - - OR
          • 3 qt 1⅓ cups *Dry great northern beans, cooked (See Notes Section)
          • 2 cups *Fresh baby spinach, chopped

          Instructions

          • Heat oil:
            For 25 servings, use a large stockpot.
            For 50 servings, use a roasting pan/square head pan (20 7⁄8 ” x 17³⁄8” 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).

          Notes

          *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 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 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.
          OR
          Chill for later use.
          Critical 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.

          Nutrition

          Serving: 0¾ cup (6 fl oz ladle) | Calories: 123.71 | Total Carbohydrate: 18.19g | Protein: 7.95g | Total Fat: 2.24g | Saturated Fat: 0.27g | Cholesterol: 13.14mg | Sodium: 57.37mg | Dietary Fiber: 5.03g | Vitamin A: 3426.42IU | Vitamin C: 8.83mg | Calcium: 50.22mg | Iron: 1.88mg