This large-scale recipe meets the requirements for the National School Lunch Program for K-12 schools. One cup of soup provides 0.5 M/MA and 1/2 cup vegetables (1/4 cup starchy, 1/8 cup red/orange, 1/8 cup other). Print Ingredients 2 pounds red pepper 2 pounds carrots 2 pounds onion 4 oz butter, unsalted 2 Tbsp garlic, granulated 2 Tbsp thyme, dried 1.5 Tbsp salt 2 quarts milk, 1% 3 quarts chicken broth 2.5 pounds potatoes 3 pounds corn, frozen, thawed 4.25 pounds white beans, drained, rinsed 2 cups cornmeal 25 oz bacon, cooked, crumbled Number of Servings : 50 Serving Size: 1 cup This large-scale recipe meets the requirements for the National School Lunch Program for K-12 schools. One cup of soup provides 0.5 M/MA and 1/2 cup vegetables (1/4 cup starchy, 1/8 cup red/orange, 1/8 cup other). Directions Dice peppers, carrots, and onions into a small dice. Dice potatoes and set them aside. (This step can be done the day before by covering diced potatoes with cold water and holding in the refrigerator, below 41 degrees. Drain before adding to the soups. This will prevent the diced potatoes from browning.) Heat a kettle to medium high heat. Add butter and melt. Add diced vegetables. Sauté until onions are translucent. Add garlic, thyme, and salt. Stir well and cook 2 more minutes. Add chicken broth and milk. Stir. Bring to a simmer. DO NOT BOIL. Add potatoes, corn, and beans. Simmer for 30 minutes or until vegetables are cooked through. Stir in cornmeal and whisk to dissolve in soup. Cook soup for 15 additional minutes, stirring occasionally, to allow soup to thicken. Portion 1 cup of soup into containers and top with 0.5 oz crumbles bacon. Hold hot for service, above 135 degrees. Created by Samantha Cowens-Gasbarro at Healthy School Recipes