Harvest Stew

50 servings

Crediting:

¾ cup (6 fl oz ladle) provides:

Legume as Meat Alternate: 1 ½ oz equivalent meat/meat alternate, ¼ cup red/orange vegetable, and ⅛ cup additional vegetable.

Legume as Vegetable: ½ oz equivalent meat, ¼ cup legume vegetable, ¼ cup red/orange vegetable.

PrimeroEdge Recipe Code: SR110033 (legume as MMA)

PrimeroEdge Recipe Code: SR110034 (legume as vegetable)

¼ cup + 1 Tbsp Vegetable oil
3 cups (1 lb 4 oz) *Fresh onions, diced
2 cups (12 oz) *Fresh carrots, diced
3 ⅓ cups (1 lb 1 oz) *Fresh celery, diced
½ cup + 1 Tbsp (3 oz) Enriched all-purpose flour
2 qt + 2 cups Water
1 Tbsp Low-sodium chicken base
1 tsp Salt-free seasoning
1 Tbsp Garlic powder
1 qt + 2 ½ cups [½ No. 10 can] (3 lb 4 oz) Canned low-sodium diced tomatoes
1 qt + 3 cups (1 lb 8 oz) *Fresh sweet potatoes, peeled, cubed 1”
1 qt (1 lb 8 oz) *Fresh red potatoes, unpeeled, cubed 1”
1 qt + 1 ⅓ cups (1 lb 10 oz) Frozen, cooked diced chicken, thawed, ½” pieces
3 qt + 1 ⅓ cups [1 ¾ No. 10 cans] OR 3 qt + 1 ⅓ cups (7 lb) Canned low-sodium great northern beans, drained, rinsed OR *Dry great northern beans, cooked (See Notes Section)
2 cups (5 oz) *Fresh baby spinach, chopped

Heat oil in a roasting pan/square head pan (20 Y” x 17 W” x 7”) on top of stove. Sauté onions, carrots, and celery for 5 minutes until slightly browned.
Sprinkle flour over vegetables and mix well. Add water and base. Mix well. Bring to a boil uncovered.
Add seasoning and garlic powder. Cook uncovered over medium heat for 2 minutes.
Add tomatoes, sweet potatoes, and red potatoes. Simmer uncovered over low heat for 15 minutes or until potatoes are tender.
Add chicken, beans, and spinach. Simmer uncovered for an additional 10 minutes. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion with 6 fl oz ladle (¾ cup).

harvest-stew-notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).