Zuppa Soup - ICAP

40 min

Prep Time

1 hr

Cook Time

1 hr 40 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

9

lb

Potato, russet, fresh, diced

5

lb

Sausage, beef, crumbles, lower sodium

3

lb

Bacon, low sodium

1

lb

Base, chicken, low sodium

3

gal

Water

40

oz

Soup base mix, cream

8

cup

Onion, white, fresh, chopped

16

each

Garlic cloves, fresh

10

cup

Kale, fresh, chopped

2

tbsp

Seasoning, Mrs. Dash, garlic & herb

2

tsp

Black pepper, ground

Nutrition Info

277.00 g / 9.89 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 350°F.
2. Lay out bacon on large cookie sheet in a single layer.
3. Cook bacon for about 20 minutes until about done - remove from oven & chop into pieces.
4. Divide bacon in half & set aside.
5. Wash & prepare vegetables.
6. Boil 4 1/2 pounds of potatoes in 3/4 gallon water in both of 2 6 inch pans.
7. When potatoes are almost done - add onions, chopped kale, garlic, Mrs. Dash, pepper, chicken base, sausage crumbles, & bacon.
8. Boil 1 1/2 gallons water in separate pot - add 2 packages cream soup mix.
9. Divide cream soup between the 2 pans.
10. Turn oven temperature down to 200°F to hot hold until ready to serve.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.