Nutrition Facts
Simple ingredients come together in an unusual way to create a filling vegetarian stew teaming with beans, sweet potatoes and a hint of cinnamon and molasses.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | |||||
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| × | = | ||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| vegetable oil | 3 tbsp. | |
| Vidalia onion | 38 oz. | 2 qt. |
| garlic | 2 tbsp. | |
| assorted bell peppers (green, red, yellow) | 30 oz. | 1 1/2 qt. |
| chili powder | 1 1/2 tbsp. | |
| ground cinnamon | 1 tsp. | |
| water | 1 qt. | |
| low sodium kidney beans | 5 lb. | 3 qt. |
| sweet potato | 2 lb. | 1 qt. |
| molasses | 0 1/4 cups | |
| Worcestershire sauce | 0 1/4 cups | |
| raisins | 12 oz. | 2 cups |
| cilantro | 0 1/2 cups | |
| cilantro | 0 1/2 cups | |
| plain nonfat Greek yogurt | 1 1/2 cups |
| Instructions |
| 1. In large pan, heat oil over medium-high heat. Add onions. Sauté 4 minutes. Stir in garlic. Continue to cook 2 minutes. 2. Add peppers. Continue to cook, stirring often, for 5 minutes. Stir in seasonings. Cook 3 minutes. |
| 3. Pour in Pace® Chunky Salsa, V8® 100% Vegetable Juice and water. Bring to a boil. Reduce heat to simmer. |
| 4. Add beans, sweet potato, molasses and Worcestershire sauce. Return to a simmer. Lower heat and simmer, stirring often, for 30 minutes. 5. Stir in raisins and cilantro. Continue simmering 15 minutes, stirring often. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service. |
| 6. To Serve: Using an 8 oz. ladle, portion 1 cup stew into a soup bowl or mug. Top with 1 teaspoon cilantro and 1 tablespoon yogurt to garnish. |
Recipe Tip
- Can subsitute vegetable stock for water.
- Proteins could be added to this stew such as: turkey, chicken, pork, beef, sausage, game, etc.
- Topper: Use this stew as a topper for cooked proteins such as: grilled poultry or pork, braised beef or venison, roasted meats as well as a topper for other hearty grain dishes using rices, wild rice, sprouted wheat, couscous, etc.
