Soup, Three Sisters Stew

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	8 oz	Elementary	1 C	Elementary	N/A
Secondary	8 oz	Secondary	1 C	Secondary	N/A

Recipe Total Yield
Volume	1 gal, 2.25 qt
Weight	12.5 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	0	0
Secondary	0	0	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Beans, Pinto Dry		5.6 lb	5.6 lb	3 qt, 1.5 pt
WATER				1 gal
Vegetable Oil		3 Tbsp	1.5 oz	3 Tbsp
Onion, Yellow	sliced	1.84 lb	1.68 lb	3 Tbsp
Squash, Butternut	peeled, whole	3 lb	2.75 lb
Celery	clean, sm dice	9.54 lb	6.56 lb	1 pt, 9.6 Tbsp
Pepper, Green	seeded, med dice	1.61 lb	1.31 lb
Hominy White	drained, from can	1.95 lb	1.31 lb	1 pt, 10 Tbsp
Tomatoes, Diced Canned	diced	3.24 lb	2 lb
Cumin, Ground		0.21 oz	0.21 oz	1 Tbsp
Sage, Fresh	leaves, chopped	0.13 oz	0.08 oz	1 Tbsp
Kale	without stems, chopped	1.09 lb	10.5 oz
Salt, Kosher		0.59 oz	0.59 oz	1 Tbsp
Black Pepper, Ground		0.08 oz	0.08 oz	1 tsp

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