Great Garden Soup USDA Recipe for Family Child Care

3 from 1 vote

Great Garden Soup USDA Recipe for Family Child Care

This soup is reminiscent of chili. It is a traditional Native American stew consisting of squash, corn, and beans. Native American stories of the Three Sisters refer to a tradition of planting corn, beans, and squash together in the garden, which was good for the soil and yielded healthy vegetables.

CACFP CREDITING INFORMATION

²⁄3 cup 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.

https://teamnutrition.usda.gov

Prep Time20

Cook Time30

Total Time50

Course: Soup, Main Course

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

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

6 Servings

Calories: 120

Ingredients

- - Nonstick cooking spray
4 oz Ground beef, at least 90% lean, raw, fresh or frozen
⅔ cup Onions, fresh, ¼" diced
2 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
1 Tbsp Jalapeno pepper, fresh, seeds and veins removed, minced
⅔ cup Butternut squash, fresh, ½" cubed
¼ cup Green beans, fresh, cut into ½" pieces
3 Tbsp Corn, frozen
1 Tbsp Thyme, dried
¼ cup Summer squash, fresh, unpeeled, ½" diced
¼ cup Zucchini, fresh, unpeeled, ½" diced
11 ounces (1½ cups + 2 Tbsp) Kidney beans, low-sodium, rinsed, and drained OR Kidney beans, dry, cooked
⅓ cup Tomato sauce, canned
³⁄8 cup Tomatoes with juice, canned, diced
¼ cup Water

-

- - Nonstick cooking spray
4 oz Ground beef, at least 90% lean, raw, fresh or frozen
⅔ cup Onions, fresh, ¼" diced
2 cloves (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
1 Tbsp Jalapeno pepper, fresh, seeds and veins removed, minced
⅔ cup Butternut squash, fresh, ½" cubed
¼ cup Green beans, fresh, cut into ½" pieces
3 Tbsp Corn, frozen
1 Tbsp Thyme, dried
¼ cup Summer squash, fresh, unpeeled, ½" diced
¼ cup Zucchini, fresh, unpeeled, ½" diced
11 ounces (1½ cups + 2 Tbsp) Kidney beans, low-sodium, rinsed, and drained OR Kidney beans, dry, cooked
⅓ cup Tomato sauce, canned
³⁄8 cup Tomatoes with juice, canned, diced
¼ cup Water

Instructions

Coat a medium skillet with nonstick cooking spray.
Heat the skillet on medium–high heat.
Add ground beef, and brown. Heat to 165 °F or higher for at least 15 seconds. Drain.
In a medium stockpot, add browned beef, onions, garlic, jalapeno peppers, butternut squash, green beans, corn, and thyme. Cook for 4–6 minutes on medium–high heat. Stir occasionally until onions and peppers are tender. (If using a slow cooker, see instructions in chef tips below).
Add summer squash, zucchini, kidney beans, tomato sauce, tomatoes with juice, and water. Stir well. Bring to a boil.
Reduce heat to medium, and simmer uncovered for 20 minutes or until vegetables are tender. Stir often. Heat to 140 °F or higher for 15 seconds.
Serve ²⁄3 cup.
Critical Control Point: Hold at 140 °F or higher.

Nutrition