Pittsylvania White Bean Soup

Ingredients

Oil, vegetable¼ cup
Onion, diced1 pound
Celery, diced12 ounces
Carrots, diced12 ounces
Chicken stock, low sodium2 gallons
Great Northern white beans, cooked, drained, rinsed# 10 cans2¼ each
Garlic powder2 teaspoons
Pepper, black1 teaspoon
Oregano2 tablespoons
Parsley, fresh¼ cup

Instructions

  1. Heat oil in a steam-jacketed kettle. Add onion, celery and carrots. Saute until tender, about 10 minutes.
  2. Add stock, beans, garlic powder, black pepper, oregano, and parsley. Bring to a boil.
  3. 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