Great Garden Soup

Great Garden Soup
Rating: 
Main Dishes, Soups & Stews
Prep time: 25 minutes
Cook time: 40 minutes
Makes: 25 or 50 Servings

Description

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.

Nonstick cooking spray
1 spray
2 sprays

1. Coat a large skillet with nonstick cooking spray. Heat the skillet on medium-high heat.

Ground beef, at least 90% lean, raw, fresh or frozen
1 lb
2 lbs

2. 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.

*Onion, 1/4" diced
12 1/2 oz
2 1/2 cups
1 lb 9 oz
5 cups

3. If cooking on stove-top, add to a large stockpot: browned beef, onions, garlic, jalapeno peppers, butternut squash, green beans, corn, and thyme. If using a slow cooker, put all ingredients in an 8 to 8 1/2 qt. slow cooker. For 25 servings, add 1/2 cup of water. For 50 servings, add 1 cup of water. Stir well. Cover and cook: 4 hours on high or 6 hours on low. See slow cooker safety tips below.

*Garlic cloves, minced
8 cloves or 1 Tbsp 1 tsp
16 cloves or 2 Tbsp 2 tsp
*Jalapeno pepper, seeds and veins removed, minced
1/4 cup
1/2 cup

4. Cook for 4-6 minutes on medium-high heat, stirring occasionally, until onions and pepper are tender.

*Butternut squash, 1/2" cubed
12 1/2 oz
2 1/2 cups
1 lb 9 oz
5 cups
*Green beans, fresh, cut into 1/2" pieces
4 oz
1 cup
8 oz
2 cups
Corn kernels, frozen
4 oz
3/4 cup
8 oz
1 1/2 cups
Thyme leaves, dried
1/4 cup
1/2 cup
*Summer squash, unpeeled, 1/2" diced
4 oz
1 cup
8 oz
2 cups

5. Add summer squash, zucchini, kidney beans, tomato sauce, diced tomatoes with juice, and water. Stir well. Bring to a boil uncovered.

*Zucchini, unpeeled, 1/2" diced
4 oz
1 cup
8 oz
2 cups
*Kidney beans, low-sodium, canned, rinsed, drained or kidney beans, dry, cooked
2 lbs 14 oz
1 qt 2 2/3 cups (5/8 No. 10 Can)
5 lbs 12 oz
3 qts 1 1/3 cups (1 1/4 No. 10 Can)
Tomato sauce, canned
12 1/2 oz
1 3/8 cups 1 Tbsp (1/8 No. 10 can)
1 lb 9 oz
2 3/4 cups 3 Tbsp (1/4 No. 10 can)
Tomatoes, canned, diced with juice
12 1/2 oz
1 1/2 cups (1/8 No. 10 can)
1 lb 9 oz
3 cups (1/4 No. 10 can)
Water
1 cup
2 cups

6. 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.

7. Serve 2/3 cup (No. 6 scoop). Critical Control Point: Hold at 140 °F or higher.

Serving

CACFP Crediting Information: 2/3 cup (No. 6 scoop) provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat/meat alternate and 1/4 cup vegetable OR Legume as Vegetable 1/4 oz. meat and 1/2 cup vegetable.

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.

Slow Cooker and Food Safety Tips:

Slow cookers cook foods slowly at a low temperature – generally between 170 °F and 280 °F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature.

Always thaw meat or poultry before putting it into a slow cooker.

Make sure the cooker is plugged in and turned on.

Keep the lid in place.

Tips for Preparing Dry Beans:

1 lb. dry kidney beans = about 2 1/2 cups dry or 6 1/4 cups cooked kidney beans.

Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-Soak Method: Boil 1 3/4 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 1 3/4 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.

For a household recipe that yields 6 servings see: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/great-garden-soup.

 

 
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