Bean Soup USDA Recipe for Family Child Care

5 from 2 votes

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

CACFP Home Childcare Crediting Information

Legume as Meat Alternate: 1 cup (1 cup measuring cup or 8 fl oz ladle) provides ¼ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable), and 1.25 oz equivalent meat alternate.

Legume as Vegetable: 1 cup (1 cup measuring cup or 8 fl oz ladle) provides: ⅝ cup vegetable (¼ cup additional vegetable, ¼ cup legume vegetable, ⅛ cup red/orange vegetable).

SOURCE

CACFP Home Childcare 6-Serving Recipe Project.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup, vegetarian

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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)

Meal Service Temperature: Hot

Cooking Method: Boil

Season: Fall, Spring, Winter

6 Servings

Calories: 280

Ingredients

2 tsp Canola oil
½ cup or 2½ oz Fresh onions
2 Tbsp or 1½ oz Fresh garlic, minced
½ cup or 2½ oz Fresh red bell peppers
¼ cup or 2½ oz Green chilies
1 tsp Sugar
⅛ tsp Ground black pepper
1 tsp Oregano
2 tsp Old Bay seasoning (See Notes Section)
¾ cup or 6 oz Low-sodium vegetable broth
1½ cups Water
1 cup or 7 oz Canned no salt added diced tomatoes, undrained
2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
- - OR
2¾ cups or 1 lb Dry great northern beans, cooked

-

2 tsp Canola oil
½ cup or 2½ oz Fresh onions
2 Tbsp or 1½ oz Fresh garlic, minced
½ cup or 2½ oz Fresh red bell peppers
¼ cup or 2½ oz Green chilies
1 tsp Sugar
⅛ tsp Ground black pepper
1 tsp Oregano
2 tsp Old Bay seasoning (See Notes Section)
¾ cup or 6 oz Low-sodium vegetable broth
1½ cups Water
1 cup or 7 oz Canned no salt added diced tomatoes, undrained
2¾ cups or 1 lb Canned low sodium great northern beans, drained, rinsed
- - OR
2¾ cups or 1 lb Dry great northern beans, cooked

Instructions

Heat oil in a large saucepan over medium high heat.
Add onions, garlic, bell peppers, green chilies, sugar, black pepper, oregano, and Old Bay seasoning. Sauté uncovered over medium-high heat for 2 minutes, stirring occasionally.
Add vegetable broth, water, tomatoes, and 1 cup beans. Bring to a boil. Reduce heat to medium. Simmer uncovered for 8 minutes. Set aside for step 6.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Puree remaining beans in a high-speed blender on high for 2-3 minutes until mixture has a smooth consistency.
Set aside for step 6.
Add about 1 cup pureed beans to soup mixture. Stir well and simmer over low heat for 10 to 15 minutes until soup has a thicker consistency.
Pour soup into large serving bowl.
Critical Control Point: Hold at 140 °F or higher until served.
Serve 1 cup (portion with 1 cup measuring cup or 8 fl oz ladle).

Notes

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 BEANS

Once the peas 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.

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

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 black-eyed peas = about 2¼ cups dry or 4½ cups cooked beans.

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

Nutrition