Spanish soup (dehy onion

Yield: 100 Servings

Measure Ingredient
4½ gallon WATER; BOILING
4 pounds POLISH SAUSAGE FZ
12¾ pounds TOMATOES # 10 CAN
½ pounds PEPPER SWT GRN FRESH
2 pounds SOUP GRAVY BASE BEEF
2 BAY LEAVES

1. STIR SOUP MIX INTO BOILING WATER.

2. COOK SAUSAGE UNTIL LIGHTLY BROWNED.

3. MIX PEPPERS, TOMATOES, AND BAY LEAVES WITH BROWNED SAUSAGE. ADD TO SOUP

MIXTURE.

4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES.

REMOVE BAY LEAVES.

NOTE: 1. IN STEP 2, 4 LB PORK SAUSAGE, CRUMBLED, MAY BE USED.

NOTE: 2. IN STEP 2, 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED

PEPPERS.

NOTE: 3. IN STEP 3, 1¼ OZ (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 8 OZ FROZEN, DICED GREEN PEPPERS MAY BE USED.

Recipe Number: P01700

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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