Creative Culinary Solutions
Harvest Sweet Potato & Red Bean Soup
Garnish with fresh lime or basil and serve with sliced bread.
| Difficulty: | 5/20 |
| Yield serving: | 10-12 |
| Preparation time: | 30 minutes |
| Cooking time: | 45 minutes |
Preparation
WASH HANDS BEFORE, DURING, AND AFTER PREPARATION. SANITIZE ALL SURFACES AND EQUIPMENT.
- Prepare Gluten Free Vegetable Soup Base according to package directions. Hold at ≥60°C/140°F until required.
- Heat Canola Oil in a large stockpot or tilting skillet over medium-high heat. Add Diced Onions and Diced Carrots. Sauté for approximately 5-7 minutes, stirring occasionally.
- Add Dried Thyme, Dried Sage, and Black Pepper. Cook for approximately 1 minute, stirring continuously to release the flavours.
- Add Diced Sweet Potatoes, Bay Leaves, and prepared Vegetable Soup Base. Bring to a boil.
- Reduce heat and maintain a gentle simmer for approximately 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
- Add the drained and rinsed Red Kidney Beans. Continue heating for approximately 5-10 minutes until thoroughly heated.
- Remove and discard Bay Leaves. If desired, partially blend a portion of the soup to achieve a thicker consistency while retaining visible vegetables and beans. Adjust consistency with additional prepared vegetable soup base if required.
- Heat thoroughly and ensure the soup reaches a minimum internal temperature of 74°C/165°F for at least 15 seconds.
- Transfer prepared Harvest Sweet Potato & Red Bean Soup into insert pan(s) and cover. Maintain at >60°C/140°F during hot holding and service.
Related Products
LUDA H
Gluten Free Dry Vegetable Base
1 X 2 KG Pail
334258
- Clean Label
simple ingredients - Allergen Free (big 10)
- Halal certified
- Instant - just add water
- Kosher pareve
- No MSG
- No Added MSG
- No artificial colours or flavours
- Vegan
- Vegetarian
- Gluten free
Ingredients
- 1.75 L Gluten Free Dry Vegetable Base
- 80 ml Canola Oil
- 350 g Diced Onions, frozen
- 600 g Diced Carrots, frozen
- 5 ml Dried Thyme
- 5 ml Dried Sage
- 2 ml Black Pepper, ground
- 1.5 kg Diced Sweet Potatoes, frozen
- 1 kg Red Kidney Beans, canned, drained and rinsed
- 2 Bay Leaves, dried
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