Food and Nutrition

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Using Regionally Grown Grains and Pulses in School Meals

Best Practices, Supply Chain Analysis and Case Studies

Institute for Agriculture and Trade Policy

Soups

Thick Vegetable Soup - 60 Servings

Thick Vegetable Soups - 60 Servings

This recipe comes from the University of Mississippi, National Food Service Management Institute (NFSMI)

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Winter Vegetable Soup with Noodles

Winter Vegetable Soup with Noodles - 50 Servings

This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book, p. 57

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Touchdown Tomato Basil Soup - 50 Servings

Touchdown Tomato Basil Soup - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, NH Obesity Prevention Program, DHHS, DPHS

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Monster Mash Soup - 48 Servings

Monster Mash Soup - 48 Servings

This recipe comes from USDA Healthy Meals Resource System, Improving Nutrition & Physical Activity Quality in Delaware Child Care

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Lentil Soup - 50 Servings

Lentil Soup - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Recipes for Child Care

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Development of many of the materials on this website was made possible, in part, with funding from the Northern Pulse Growers Association.

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