Bean Soup USDA Recipe for Adults in CACFP

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This Bean Soup is sure to be a frequent request! Protein packed and flavorful with beans, tomatoes, onions, and smoky spices.

CACFP Adult Portion Crediting Information

Legume as Meat Alternate: 1 cup (8 fl oz ladle) provides ½ cup vegetable (⅛ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), and 1.5 oz equivalent meat alternate.

Legume as Vegetable: 1 cup (8 fl oz spoodle) provides ⅞ cup vegetable (⅛ cup additional vegetable, ⅜ cup legume vegetable, ¼ cup red/orange vegetable, and ⅛ cup other vegetable).

Course: Soup, vegetarian

Keyword: CACFP

Age Group: Adult

Serving Size: 25-50

Program Type: CACFP

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), Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Boil

Season: Fall, Spring, Winter

25 Servings

Calories: 328

Ingredients

25 Servings

Weight

- - Canola oil
1 lb *Fresh onions, diced
5⅓ oz Garlic, minced
1 lb *Fresh red bell peppers
1 lb Canned green chilies
- - Sugar
- - Ground black pepper
- - Dried oregano
- - Old Bay seasoning (See Notes Section)
- - Low-sodium vegetable broth
- - Water
2 lb 10 oz Canned no-salt-added diced tomatoes, undrained
5 lb Canned low-sodium great northern beans, drained, rinsed
- - OR
5 lb *Dry great northern beans, cooked (See Notes Section)

Measure

2 Tbsp 1½ tsp Canola oil
3 cups *Fresh onions, diced
½ cup Garlic, minced
3 cups *Fresh red bell peppers
2 cups Canned green chilies
2½ tsp Sugar
½ tsp Ground black pepper
2½ tsp Dried oregano
2 Tbsp 1½ tsp Old Bay seasoning (See Notes Section)
3 cups Low-sodium vegetable broth
1 qt 3 cups Water
1 qt 1 cup (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
3 qt 2½ cups (approx. 1 No. 10 can) Canned low-sodium great northern beans, drained, rinsed
- - OR
3 qt 2½ cups *Dry great northern beans, cooked (See Notes Section)

50 Servings

Weight

- - Canola oil
2 lb *Fresh onions, diced
10⅔ oz Garlic, minced
2 lb *Fresh red bell peppers
2 lb Canned green chilies
- - Sugar
- - Ground black pepper
- - Dried oregano
- - Old Bay seasoning (See Notes Sections)
- - Low-sodium vegetable broth
- - Water
5 lb 4 oz Canned no-salt-added diced tomatoes, undrained
10 lb Canned low-sodium great northern beans, drained, rinsed
- - OR
10 lb *Dry great northern bean, cooked (See Notes Section)

Measure

¼ cup 1 Tbsp Canola oil
1 qt 2 cups *Fresh onions, diced
1 cup Garlic, minced
1 qt 2 cups *Fresh red bell peppers
1 qt Canned green chilies
1 Tbsp 2 tsp Sugars
1 tsp Ground black pepper
1 Tbsp 2 tsp Dried oregano
¼ cup 1 Tbsp Old Bay seasoning (See Notes Section)
1 qt 2 cups Low-sodium vegetable broth
3 qt 2 cups Water
2 qt 2 cups (approx. ½ No. 10 can) Canned no-salt-added diced, tomatoes, undrained
1 gal 3 qt 1 cup (approx. 2 No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
- - OR
1 gal 3 qt 1 cup Dry great northern beans, cooked (See Notes Section)

-

25 Servings

Weight

- - Canola oil
1 lb *Fresh onions, diced
5⅓ oz Garlic, minced
1 lb *Fresh red bell peppers
1 lb Canned green chilies
- - Sugar
- - Ground black pepper
- - Dried oregano
- - Old Bay seasoning (See Notes Section)
- - Low-sodium vegetable broth
- - Water
2 lb 10 oz Canned no-salt-added diced tomatoes, undrained
5 lb Canned low-sodium great northern beans, drained, rinsed
- - OR
5 lb *Dry great northern beans, cooked (See Notes Section)

Measure

2 Tbsp 1½ tsp Canola oil
3 cups *Fresh onions, diced
½ cup Garlic, minced
3 cups *Fresh red bell peppers
2 cups Canned green chilies
2½ tsp Sugar
½ tsp Ground black pepper
2½ tsp Dried oregano
2 Tbsp 1½ tsp Old Bay seasoning (See Notes Section)
3 cups Low-sodium vegetable broth
1 qt 3 cups Water
1 qt 1 cup (approx. ¼ No. 10 can) Canned no-salt-added diced tomatoes, undrained
3 qt 2½ cups (approx. 1 No. 10 can) Canned low-sodium great northern beans, drained, rinsed
- - OR
3 qt 2½ cups *Dry great northern beans, cooked (See Notes Section)

50 Servings

Weight

- - Canola oil
2 lb *Fresh onions, diced
10⅔ oz Garlic, minced
2 lb *Fresh red bell peppers
2 lb Canned green chilies
- - Sugar
- - Ground black pepper
- - Dried oregano
- - Old Bay seasoning (See Notes Sections)
- - Low-sodium vegetable broth
- - Water
5 lb 4 oz Canned no-salt-added diced tomatoes, undrained
10 lb Canned low-sodium great northern beans, drained, rinsed
- - OR
10 lb *Dry great northern bean, cooked (See Notes Section)

Measure

¼ cup 1 Tbsp Canola oil
1 qt 2 cups *Fresh onions, diced
1 cup Garlic, minced
1 qt 2 cups *Fresh red bell peppers
1 qt Canned green chilies
1 Tbsp 2 tsp Sugars
1 tsp Ground black pepper
1 Tbsp 2 tsp Dried oregano
¼ cup 1 Tbsp Old Bay seasoning (See Notes Section)
1 qt 2 cups Low-sodium vegetable broth
3 qt 2 cups Water
2 qt 2 cups (approx. ½ No. 10 can) Canned no-salt-added diced, tomatoes, undrained
1 gal 3 qt 1 cup (approx. 2 No. 10 cans) Canned low-sodium great northern beans, drained, rinsed
- - OR
1 gal 3 qt 1 cup Dry great northern beans, cooked (See Notes Section)

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 about 2 lb 8 oz (1 qt 2 cups) beans. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10-12 minutes.
Set aside remaining 2 lb 8 oz of beans for step 5.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
In a large deep bowl, puree remaining beans with a bermixer (high-speed blender) and 1 cup of the simmering broth for 4-5 minutes. The resulting mixture should have a smooth consistency.
Add about 3 lb 5 oz (1 qt 2 cup) pureed beans to soup mixture. Stir well and simmer on low heat for 45 minutes until soup has a thicker consistency.
Pour about 12 lb 13 oz (1 gal 2 qt 1 cup) soup into a half deep steam table pan (12¾” x 10½” x 6”).
For 25 servings, use 1 pan.
For 50 servings, use 2 pans.
Critical Control Point: Hold for hot service at 140 °F or higher.
Serve 1 cup (portion with 8 fl oz ladle).

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

*Use the 30% reduced sodium version of Old Bay Seasoning to further reduce the sodium in the recipe.

Cooking Process #2: Same Day Service.

How to Cook Dry Beans

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 BEAN

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 140 °F or higher.

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 2½ cups dry or 5¼ cups cooked beans.

Nutrition