Soup, Three Sisters Stew

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary8 ozElementary1 CElementaryN/A
Secondary8 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume1 gal, 2.25 qt
Weight12.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000
Secondary000
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Beans, Pinto Dry5.6 lb5.6 lb3 qt, 1.5 pt
WATER1 gal
Vegetable Oil3 Tbsp1.5 oz3 Tbsp
Onion, Yellowsliced1.84 lb1.68 lb3 Tbsp
Squash, Butternutpeeled, whole3 lb2.75 lb
Celeryclean, sm dice9.54 lb6.56 lb1 pt, 9.6 Tbsp
Pepper, Greenseeded, med dice1.61 lb1.31 lb
Hominy Whitedrained, from can1.95 lb1.31 lb1 pt, 10 Tbsp
Tomatoes, Diced Canned diced3.24 lb2 lb
Cumin, Ground0.21 oz0.21 oz1 Tbsp
Sage, Freshleaves, chopped0.13 oz0.08 oz1 Tbsp
Kalewithout stems, chopped1.09 lb10.5 oz
Salt, Kosher0.59 oz0.59 oz1 Tbsp
Black Pepper, Ground0.08 oz0.08 oz1 tsp

Method

  1. Pick through the beans for dirt and small stones. Rinse well.
  2. Place beans and half the water to cover in pot.
  3. Bring beans to a boil and reduce heat to a simmer. Cook beans until tender. Add other half of water as needed.
  4. Drain, reserving the liquid, and cool.
  5. Heat oil over medium heat in a pot large enough to hold all ingredients. Add onion, squash, celery, and bell pepper.
  6. Saute 2-3 minutes. Add hominy, beans, tomatoes, cumin, sage and enough of bean cooking liquid to create a stew like consistency.
  7. (4-6 cups bean cooking liquid per 5# batch)
  8. Add greens, salt, and pepper.
  9. Cook until greens are tender, about five minutes.
  10. Serve or cool according to HACCP SOP.
  11. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.

Serving Guidelines

Elementary Serving Utensil:8 oz ladle
Secondary Serving Utensil:8 oz ladle
Elementary Cost per Serving:$0.81
Secondary Cost per Serving:$0.81