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5 from 1 vote

Great Garden Soup USDA Recipe for Child Care Centers

This soup is reminiscent of chili. It is a traditional Native American stew consisting of squash, corn, and beans, crops known as the Three Sisters because of the Native American tradition of planting them together in the garden. This practice was good for the soil and yielded healthy vegetables.
CACFP CREDITING INFORMATION
²⁄3 cup (No. 6 scoop) provides Legume as Meat Alternate: 1¹⁄2 oz equivalent meat/meat alternate and ¹⁄4 cup vegetable OR Legume as Vegetable: ¹⁄4 oz meat and ¹⁄2 cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
Course: Soup, Main Course
Cuisine: American
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch
Conventional Meal Category: Soup, Main Dish (Entrée)
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes)
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Summer, Fall
25 Servings
Calories: 120

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
    • 12½ oz *Onion, fresh, peeled, ¼" diced
    • - - *Garlic, fresh, minced
    • - - *Jalapeno pepper, seeds and veins removed, minced
    • 12½ oz *Butternut squash, ½" cubed
    • 4 oz *Green beans, fresh, cut into ½" pieces
    • 4 oz Corn kernels, frozen
    • - - Thyme leaves, dried
    • 4 oz *Summer squash, unpeeled, ½" diced
    • 4 oz *Zucchini, unpeeled, ½" diced
    • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
    • 12½ oz Tomato sauce, canned
    • 12½ oz Tomatoes, canned, diced with juice
    • - - Water

    Measure

    • 1 spray Nonstick cooking spray
    • - - Ground beef, at least 90% lean, raw, fresh or frozen
    • 2½ cups *Onion, fresh, peeled, ¼" diced
    • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
    • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
    • 2½ cups *Butternut squash, ½" cubed
    • 1 cup *Green beans, fresh, cut into ½" pieces
    • ¾ cup Corn kernels, frozen
    • ¼ cup Thyme leaves, dried
    • 1 cup *Summer squash, unpeeled, ½" diced
    • 1 cup *Zucchini, unpeeled, ½" diced
    • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
    • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
    • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
    • 1 cup Water

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
      • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
      • - - *Garlic, fresh, minced
      • - - *Jalapeno pepper, seeds and veins removed, minced
      • 1 lb 9 oz *Butternut squash, ½" cubed
      • 8 oz *Green beans, fresh, cut into ½" pieces
      • 8 oz Corn kernels, frozen
      • - - Thyme leaves, dried
      • 8 oz *Summer squash, unpeeled, ½" diced
      • 8 oz *Zucchini, unpeeled, ½" diced
      • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
      • 1 lb 9 oz Tomato sauce, canned
      • 1 lb 9 oz Tomatoes, canned, dice with juice
      • - - Water

      Measure

      • 2 sprays Nonstick cooking spray
      • - - Ground beef, at least 90% lean, raw, fresh or frozen
      • 5 cups *Onion, fresh, peeled, ¼" diced
      • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
      • ½ cup *Jalapeno pepper, seeds and veins removed, minced
      • 5 cups *Butternut squash, ½" cubed
      • 2 cups *Green beans, fresh, cut into ½" pieces
      • 1½ cups Corn kernels, frozen
      • ½ cup Thyme leaves, dried
      • 2 cups *Summer squash, unpeeled, ½" diced
      • 2 cups *Zucchini, unpeeled, ½" diced
      • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
      • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
      • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
      • 2 cups Water

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 1 lb Ground beef, at least 90% lean, raw, fresh, or frozen
        • 12½ oz *Onion, fresh, peeled, ¼" diced
        • - - *Garlic, fresh, minced
        • - - *Jalapeno pepper, seeds and veins removed, minced
        • 12½ oz *Butternut squash, ½" cubed
        • 4 oz *Green beans, fresh, cut into ½" pieces
        • 4 oz Corn kernels, frozen
        • - - Thyme leaves, dried
        • 4 oz *Summer squash, unpeeled, ½" diced
        • 4 oz *Zucchini, unpeeled, ½" diced
        • 2 lb 14 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
        • 12½ oz Tomato sauce, canned
        • 12½ oz Tomatoes, canned, diced with juice
        • - - Water

        Measure

        • 1 spray Nonstick cooking spray
        • - - Ground beef, at least 90% lean, raw, fresh or frozen
        • 2½ cups *Onion, fresh, peeled, ¼" diced
        • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
        • ¼ cup *Jalapeno pepper, seeds and veins removed, minced
        • 2½ cups *Butternut squash, ½" cubed
        • 1 cup *Green beans, fresh, cut into ½" pieces
        • ¾ cup Corn kernels, frozen
        • ¼ cup Thyme leaves, dried
        • 1 cup *Summer squash, unpeeled, ½" diced
        • 1 cup *Zucchini, unpeeled, ½" diced
        • 1 qt 2⅔ cups (5⁄8 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
        • 1³⁄8 cups 1 Tbsp (¹⁄8 No. 10 can) Tomato sauce, canned
        • 1½ cups (¹⁄8 No. 10 can) Tomatoes, canned, diced with juice
        • 1 cup Water

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 2 lb Ground beef, at least 90% lean, raw, fresh or frozen
          • 1 lb 9 oz *Onion, fresh, peeled, ¼" diced
          • - - *Garlic, fresh, minced
          • - - *Jalapeno pepper, seeds and veins removed, minced
          • 1 lb 9 oz *Butternut squash, ½" cubed
          • 8 oz *Green beans, fresh, cut into ½" pieces
          • 8 oz Corn kernels, frozen
          • - - Thyme leaves, dried
          • 8 oz *Summer squash, unpeeled, ½" diced
          • 8 oz *Zucchini, unpeeled, ½" diced
          • 5 lb 12 oz *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
          • 1 lb 9 oz Tomato sauce, canned
          • 1 lb 9 oz Tomatoes, canned, dice with juice
          • - - Water

          Measure

          • 2 sprays Nonstick cooking spray
          • - - Ground beef, at least 90% lean, raw, fresh or frozen
          • 5 cups *Onion, fresh, peeled, ¼" diced
          • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
          • ½ cup *Jalapeno pepper, seeds and veins removed, minced
          • 5 cups *Butternut squash, ½" cubed
          • 2 cups *Green beans, fresh, cut into ½" pieces
          • 1½ cups Corn kernels, frozen
          • ½ cup Thyme leaves, dried
          • 2 cups *Summer squash, unpeeled, ½" diced
          • 2 cups *Zucchini, unpeeled, ½" diced
          • 3 qt 1⅓ cups (1¹⁄4 No. 10 can) *Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
          • 2¾ cups 3 Tbsp (¹⁄4 No. 10 can) Tomato sauce, canned
          • 3 cups (¹⁄4 No. 10 can) Tomatoes, canned, diced with juice
          • 2 cups Water

          Instructions

          • Coat a large skillet with nonstick cooking spray. Heat the skillet on medium–high heat.
          • Add ground beef and cook until browned, about 12–15 minutes. Drain.
            Critical Control Point: Heat 165 °F or higher for at least 15 seconds.
          • If cooking on stove top, add to a large stockpot: browned beef, onions, garlic, jalapeno peppers, butternut squash, green beans, corn, and thyme.
          • Cook for 4–6 minutes on medium–high heat, stirring occasionally, until onions and pepper are tender.
          • Add summer squash, zucchini, kidney beans, tomato sauce, diced tomatoes with juice, and water. Stir well. Bring to a boil uncovered.
          • Reduce heat to medium and simmer uncovered for an additional 20 minutes, or until vegetables are tender. Stir often.
            Critical Control Point: Heat to 140 °F or higher for 15 seconds.
          • Serve ²⁄3 cup (No. 6 scoop).
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Chef Tips
          For optimal browning and taste: 1. Do not rinse ground beef. 2. Do not crowd ground beef. Crowding may cause the juices to pool around the meat. Pooling causes the juices to steam the beef rather than brown it, making it less flavorful.
          Variations
          If ground beef is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Store raw beef at 40 °F or lower.
          Tips for Preparing Dry Beans
          1 lb. dry kidney beans = about 2¹⁄2 cups dry or 6¹⁄4 cups cooked kidney beans.
          Overnight Method: Add 1³⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
          Quick-Soak Method: Boil 1³⁄4 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.
          Tips for Cooking Dry Beans
          Once the beans have been soaked, add 1³⁄4 qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
          Critical Control Point
          Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

          Nutrition

          Serving: 0²⁄3 cup (No. 6 scoop) | Calories: 120 | Total Carbohydrate: 16g | Protein: 9g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 215mg | Dietary Fiber: 5g | Total Sugars: 2g | Calcium: 3mg | Iron: 2mg