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