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1.34 from 3 votes

Confetti Soup USDA Recipe for Schools

This delicious recipe mixes together black-eyed peas, savory smoked turkey ham, fresh vegetables, and a secret ingredient, kale, to make up this warm, winter-wonder soup!
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ¼ cup other vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat, ¼ cup legume vegetable, and ¼ cup other 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: Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
50 Servings
Calories: 94.09

Ingredients

50 Servings

    Weight

    • - - Canola oil
    • 1 lb 14 oz *Fresh onions, diced
    • 1 lb 14 oz *Fresh celery, diced
    • 1 lb 14 oz *Fresh carrots, diced
    • - - Salt
    • - - Ground black pepper
    • - - Fennel seed, whole
    • - - Crushed red pepper (optional)
    • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
    • - - OR
    • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
    • - - Water
    • 3 lb Turkey Ham, extra-lean, diced ¼"
    • 4 oz *Fresh kale, coarsely chopped
    • - - *Fresh parsley, finely chopped

    Measure

    • ¼ cup 1 Tbsp Canola oil
    • 1 qt 2 cups *Fresh onions, diced
    • 1 qt 2 cups *Fresh celery, diced
    • 1 qt 2 cups *Fresh carrots, diced
    • 1 Tbsp 1 tsp Salt
    • 1 Tbsp 1 tsp Ground black pepper
    • 2 tsp Fennel seed, whole
    • 1 tsp Crushed red pepper (optional)
    • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
    • - - OR
    • 1 gal Frozen black-eyed peas (See Notes Section)
    • 1 gal 3 qt Water
    • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
    • 2½ cups *Fresh kale, coarsely chopped
    • ⅔ cup *Fresh parsley, finely chopped

    100 Servings

      Weight

      • - - Canola oil
      • 3 lb 12 oz *Fresh onions, diced
      • 3 lb 12 oz *Fresh celery, diced
      • 3 lb 12 oz *Fresh carrots, diced
      • - - Salt
      • - - Ground black pepper
      • - - Fennel seed, whole
      • - - Crushed red pepper (optional)
      • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
      • - - OR
      • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
      • - - Water
      • 6 lb Turkey Ham, extra-lean, diced ¼"
      • 8 oz *Fresh kale, coarsely chopped
      • - - *Fresh parsley, finely chopped

      Measure

      • ½ cup 2 Tbsp Canola oil
      • 3 qt *Fresh onions, diced
      • 3 qt *Fresh celery, diced
      • 3 qt *Fresh carrots, diced
      • 2 Tbsp 2 tsp Salt
      • 2 Tbsp 2 tsp Ground black pepper
      • 1 Tbsp 2 tsp Fennel seed, whole
      • 2 tsp Crushed red pepper (optional)
      • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
      • - - OR
      • 2 gal Frozen black-eyed peas (See Notes Section)
      • 3 gal 2 qt Water
      • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
      • 1 qt 1 cup *Fresh kale, coarsely chopped
      • 1⅓ cups *Fresh parsley, finely chopped

      -

      50 Servings

        Weight

        • - - Canola oil
        • 1 lb 14 oz *Fresh onions, diced
        • 1 lb 14 oz *Fresh celery, diced
        • 1 lb 14 oz *Fresh carrots, diced
        • - - Salt
        • - - Ground black pepper
        • - - Fennel seed, whole
        • - - Crushed red pepper (optional)
        • 5 lb 10 oz Canned low-sodium black-eyed peas, drained, rinsed
        • - - OR
        • 5 lb 10 oz Frozen black-eyed peas (See Notes Section)
        • - - Water
        • 3 lb Turkey Ham, extra-lean, diced ¼"
        • 4 oz *Fresh kale, coarsely chopped
        • - - *Fresh parsley, finely chopped

        Measure

        • ¼ cup 1 Tbsp Canola oil
        • 1 qt 2 cups *Fresh onions, diced
        • 1 qt 2 cups *Fresh celery, diced
        • 1 qt 2 cups *Fresh carrots, diced
        • 1 Tbsp 1 tsp Salt
        • 1 Tbsp 1 tsp Ground black pepper
        • 2 tsp Fennel seed, whole
        • 1 tsp Crushed red pepper (optional)
        • 3 qt 1 cup (1⅓ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
        • - - OR
        • 1 gal Frozen black-eyed peas (See Notes Section)
        • 1 gal 3 qt Water
        • 1 qt 2½ cups Turkey Ham, extra-lean, diced ¼"
        • 2½ cups *Fresh kale, coarsely chopped
        • ⅔ cup *Fresh parsley, finely chopped

        100 Servings

          Weight

          • - - Canola oil
          • 3 lb 12 oz *Fresh onions, diced
          • 3 lb 12 oz *Fresh celery, diced
          • 3 lb 12 oz *Fresh carrots, diced
          • - - Salt
          • - - Ground black pepper
          • - - Fennel seed, whole
          • - - Crushed red pepper (optional)
          • 11 lb 4 oz Canned low-sodium black-eyed peas, drained, rinsed
          • - - OR
          • 11 lb 4 oz Frozen black-eyed peas (See Notes Section)
          • - - Water
          • 6 lb Turkey Ham, extra-lean, diced ¼"
          • 8 oz *Fresh kale, coarsely chopped
          • - - *Fresh parsley, finely chopped

          Measure

          • ½ cup 2 Tbsp Canola oil
          • 3 qt *Fresh onions, diced
          • 3 qt *Fresh celery, diced
          • 3 qt *Fresh carrots, diced
          • 2 Tbsp 2 tsp Salt
          • 2 Tbsp 2 tsp Ground black pepper
          • 1 Tbsp 2 tsp Fennel seed, whole
          • 2 tsp Crushed red pepper (optional)
          • 1 gal 2½ qt (2⅔ No. 10 cans) Canned low-sodium black-eyed peas, drained, rinsed
          • - - OR
          • 2 gal Frozen black-eyed peas (See Notes Section)
          • 3 gal 2 qt Water
          • 3 qt 1 cup Turkey Ham, extra-lean, diced ¼"
          • 1 qt 1 cup *Fresh kale, coarsely chopped
          • 1⅓ cups *Fresh parsley, finely chopped

          Instructions

          • Heat oil in a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove. Sauté onions and celery for 2-3 minutes or until tender.
          • Add carrots, salt, pepper, fennel, and crushed red pepper (optional). Sauté for an additional 2-3 minutes.
          • Add peas and water. Cook uncovered over medium heat for 20-25 minutes.
          • Add turkey ham and kale. Cook covered over low heat for an additional 10 minutes or until kale is tender.
            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.
            Add parsley immediately before serving.
          • 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 ingredient is available.
          Cooking time increases if frozen black-eyed peas are used. Cook until peas are soft.

          Nutrition

          Serving: 1cup (8 fl oz ladle) | Calories: 94.09 | Total Carbohydrate: 10.39g | Protein: 7.92g | Total Fat: 2.83g | Saturated Fat: 0.4g | Cholesterol: 17.53mg | Sodium: 487.58mg | Dietary Fiber: 2.55g | Vitamin A: 3033.33IU | Vitamin C: 4.22mg | Calcium: 34.8mg | Iron: 1.26mg