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  • Vegetarian

Three-Sister Soup

This recipe was created by Chef Vishwa Mohan from AMS Food Services
Yield:   50 servings
Serving Size:   250 mL
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Ingredients

  • 150 g (165 ml)  canola oil
  • 900 g (4.25 L)  yellow onion, chopped
  • 90 g (150 ml)  garlic, minced
  • 1.5 kg (1.87 L) Roma tomatoes, diced
  • 4.5 L vegetable stock
  • 1 kg (1 L) kidney beans, canned (or 2, 540ml cans)
  • 750 g (1 bag) corn, whole kernel
  • 750 g (1 bag) green peas
  • 750 g (1.3 L) russet potato, chopped
  • 750 g (925 ml) butternut squash, diced
  • 0.5 g (4 ml) sage, ground
  • 20 g (40 ml) onion powder
  • 60 g (50 ml) salt, kosher
  • 20 g (40 ml) smoked paprika

*If using table salt, reduce to 35 ml. If using bouillon instead of homemade stock, reduce salt to 15 ml.

For Vegetable Stock:

  •  600 g (1L) yellow onion
  • 400 g (900 ml) celery
  • 400 g (875 ml) carrot
  • 25 g (45 ml) garlic, minced
  • 5 g (12 ml) cumin, whole
  • 5g (15 ml) coriander, whole
  • 1 g bay leaf (4-5 bay leaves)
  • 9L water

 

Method

Step 1

Add oil, minced garlic and chopped onion and saute until it sweats.

Step 2

Add diced tomatoes and saute for 3 minutes. Add spices and mix for 1 minute.

Step 3

Add potatoes, squash and vegetable stock and bring to a boil.

Step 4

Add remaining ingredients, reduce to a simmer and cook until the veggies are soft.

For  Vegetable Stock:

Step 1

In a large pot, saute onions, garlic and carrots until fragrant (do not brown); add any frozen scrap veggies if we have any.

Step 2

Add coriander seeds, cumin seeds, bay leaf and celery and heat for a couple of minutes

Step 3

Add water and turn up the heat. Let it simmer for 2 hours

Step 4

Strain, cool, label and put away in a cambro container.

HACCP

Cook until the soup reaches internal temperature of 74° C for a minimum of 15 secs.

Cooling: cool to 4° C within the next 4 hours.  If not achieved, throw out.


Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

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