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3 from 3 votes

Harvest Stew USDA Recipe for Schools

NSLP/SBP CREDITING INFORMATION
¾ 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.
OR
Legume 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.
Course: Soup
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes)
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
50 Servings
Calories: 123.71

Ingredients

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 norther beans, drained, rinsed
    • OR 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, diced
    • 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 OR
    • 3 qt 1⅓ cups *Dry great northern beans, cooked (See Notes Section)
    • 2 cups *Fresh baby spinach, chopped

    100 Servings

      Weight

      • - Vegetable oil
      • 2 lb 8 oz *Fresh onions, diced
      • 1 lb 8 oz *Fresh carrots, diced
      • 2 lb 2 oz *Fresh celery, diced
      • 6 oz Enriched all-purpose flour
      • - Water
      • - Low-sodium chicken base
      • - Salt-free seasoning
      • - Garlic powder
      • 6 lb 8 oz Canned low-sodium diced tomatoes
      • 3 lb *Fresh sweet potatoes, peeled, cubed 1"
      • 3 lb *Fresh red potatoes, unpeeled, cubed 1"
      • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
      • 14 lb Canned low-sodium great northern beans, drained, rinsed
      • OR OR
      • 14 lb *Dry great northern beans, cooked (See Notes Section)
      • 10 oz *Fresh baby spinach, chopped

      Measure

      • ¾ cup Vegetable oil
      • 1½ qt *Fresh onions, diced
      • 1 qt *Fresh carrots, diced
      • 1 qt 2⅔ cups *Fresh celery
      • 1 cup 2 Tbsp Enriched all-purpose flour
      • 1 gal 1 qt Water
      • 2 Tbsp Low-sodium chicken base
      • 2 tsp Salt-free seasoning
      • 2 Tbsp Garlic powder
      • 3 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
      • 3 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
      • 2 qt *Fresh red potatoes, unpeeled, cubed 1"
      • 2 qt 2⅔ cups Frozen, cooked diced chicken, thawed, ½" pieces
      • 1 gal 2⅔ qt (3½ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
      • OR OR
      • 1 gal 2⅔ qt *Dry great northern beans, cooked (See Notes Section)
      • 1 qt *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 norther beans, drained, rinsed
        • OR 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, diced
        • 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 OR
        • 3 qt 1⅓ cups *Dry great northern beans, cooked (See Notes Section)
        • 2 cups *Fresh baby spinach, chopped

        100 Servings

          Weight

          • - Vegetable oil
          • 2 lb 8 oz *Fresh onions, diced
          • 1 lb 8 oz *Fresh carrots, diced
          • 2 lb 2 oz *Fresh celery, diced
          • 6 oz Enriched all-purpose flour
          • - Water
          • - Low-sodium chicken base
          • - Salt-free seasoning
          • - Garlic powder
          • 6 lb 8 oz Canned low-sodium diced tomatoes
          • 3 lb *Fresh sweet potatoes, peeled, cubed 1"
          • 3 lb *Fresh red potatoes, unpeeled, cubed 1"
          • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces
          • 14 lb Canned low-sodium great northern beans, drained, rinsed
          • OR OR
          • 14 lb *Dry great northern beans, cooked (See Notes Section)
          • 10 oz *Fresh baby spinach, chopped

          Measure

          • ¾ cup Vegetable oil
          • 1½ qt *Fresh onions, diced
          • 1 qt *Fresh carrots, diced
          • 1 qt 2⅔ cups *Fresh celery
          • 1 cup 2 Tbsp Enriched all-purpose flour
          • 1 gal 1 qt Water
          • 2 Tbsp Low-sodium chicken base
          • 2 tsp Salt-free seasoning
          • 2 Tbsp Garlic powder
          • 3 qt 1 cup (1 No. 10 can) Canned low-sodium diced tomatoes
          • 3 qt 2 cups *Fresh sweet potatoes, peeled, cubed 1"
          • 2 qt *Fresh red potatoes, unpeeled, cubed 1"
          • 2 qt 2⅔ cups Frozen, cooked diced chicken, thawed, ½" pieces
          • 1 gal 2⅔ qt (3½ No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
          • OR OR
          • 1 gal 2⅔ qt *Dry great northern beans, cooked (See Notes Section)
          • 1 qt *Fresh baby spinach, chopped

          Instructions

          • 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).

          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 C: 8.83mg | Calcium: 50.22mg | Iron: 1.88mg | Vitamin A: 162.53mcg