Ingredients
| Squash, butternutor sweetpotatoes | 2 pounds |
| Oil, olive | ¼ cup |
| Onions, choppedsmall dice | 1½ quarts |
| Celery, choppedsmall dice | 1 quart |
| Carrots, choppedsmall dice | 2 cups |
| Garlic, minced | 2 tablespoons |
| Chicken broth, low-sodium | 1 gallon |
| Salt, tabledivided | 2 tablespoons |
| Coriander, ground | 1 teaspoon |
| Cumin, ground | 1 teaspoon |
| Thyme, leaves, dried | 1 teaspoon |
| Pepper, black, ground | 1 teaspoon |
| Corn, kernelsfresh or frozen | 2 quarts |
| Beans, green, chopped, trimmed1-inch pieces | 1 quart |
| Beans, great northern, cannedrinsed and drained | 3 quart |
| Salsa, low-sodium | 2 cups |
Instructions
- If using squash, trim, peel, quarter and seed. Cut squash (or sweetpotatoes) into ½-inch dice.
- Heat oil in large stockpot over medium heat. Add onions, celery and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Add broth, the squash (or sweetpotatoes), 1 tablespoon of salt, coriander, cumin, thyme and pepper. Bring to a slow boil. Cover and simmer, stirring occasionally, until the vegetables are tender, 30 to 45 minutes.
- Add corn, green beans, Great Northern beans, salsa and the remaining 1 tablespoon of salt. Return to a simmer and cook until the green beans are tender, about 5 minutes more.
Recipe Notes
Serving Size: 3/4 cup¾ cup provides: 3⁄8 cup other vegetable, 1⁄8 cup starchy vegetable, and ¼ cup beans/legumes or 1 oz equiv meat/meat alternate (but not both).
Recipe HACCP Process: #2 Same Day Service
Yield 50 servings