Ingredients
Oil, vegetable | ¼ cup |
Onion, diced | 1 pound |
Celery, diced | 12 ounces |
Carrots, diced | 12 ounces |
Chicken stock, low sodium | 2 gallons |
Great Northern white beans, cooked, drained, rinsed# 10 cans | 2¼ each |
Garlic powder | 2 teaspoons |
Pepper, black | 1 teaspoon |
Oregano | 2 tablespoons |
Parsley, fresh | ¼ cup |
Instructions
- Heat oil in a steam-jacketed kettle. Add onion, celery and carrots. Saute until tender, about 10 minutes.
- Add stock, beans, garlic powder, black pepper, oregano, and parsley. Bring to a boil.
- Reduce heat. Simmer for 20 minutes.
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.
Serving Size: 8 ounce ladle
Yield 50 servings