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Winter Vegetable Soup with Noodles - 50 Servings

Winter Vegetable Soup with Noodles
Winter Vegetable Soup with Noodles
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


4 lb. kale, collard greens, or Swiss chard

2 lb. carrots

2 large onions

⅓ c. vegetable oil

3 Tbsp. garlic, chopped

2 Tbsp. plus 1 tsp. kosher salt, divided

1 qt. butternut squash, peeled, seeded, and diced in ½” pieces

2 c. turnips, peeled and diced in ½” pieces

5 gal. plus 3 qt. water, divided

1 gal. whole-wheat egg noodles

2 c. dry green lentils

5 Tbsp. chicken base

2 tsp. ground black pepper


Remove tough ribs from kale (or collard greens or Swiss chard). Cut into ½ inch pieces. Trim and peel carrots and onions. Cut into ½ inch dice. Heat oil in a large stockpot over medium heat. Add the onion, garlic and 1 tablespoon salt. Cook, stirring occasionally, until browned, 10 to 15 minutes. Add the carrots, squash and turnips. Reduce heat to medium-low and cook, stirring occasionally, until tender, 10 to 15 minutes. Meanwhile, bring 3 gallons water to a boil in a large pot. Cook pasta until tender, about 10 minutes. Drain and set aside. Bring 1 quart water, lentils and 1 teaspoon salt to a boil in a large saucepan. Reduce heat to a simmer and cook until tender, about 30 minutes. Drain and set aside. When the vegetables are tender, add 2 ½ gallons water, 1 tablespoon salt, chicken base and pepper to the pot. Bring to a simmer and cook for 20 minutes. Add the greens and cook until just tender, about 5 minutes. Add the drained lentils. To serve, add the cooked noodles right to individual serving bowls and ladle soup over the top, or stir the cooked noodles into the pot of soup. Options: replace turnips with another root vegetable; replace chicken base and 2 ½ gallons water with 2 ½ gallons vegetable broth.

Makes 50 servings.

Per serving (1 cup): 129 calories, 3 grams (g) of fat, 22 g carbohydrate, 5 g protein, 5 g fiber and 653 mg sodium.

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