CREOLE SOUP (201)    RECIPE (114)

• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   2
• WATER, TAP
  QUANTITY:   6.5
  ASSOCIATED NUTRIENT:   WATER
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .0625
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .10938
• TOMATOES, CND
  QUANTITY:   12.75
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   12.75
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• SPAGHETTI, REGULAR COOKING
  QUANTITY:   1.5
  ASSOCIATED NUTRIENT:   SPAGHETTI, COOKED, UNENRICHED, WITHOUT ADDED SALT
  NUTRIENT AMOUNT IN LBS.:   1.5

1) COMBINE BASE AND WATER TO FORM STOCK.
2) ADD VEGETABLES AND SEASONINGS.  SIMMER 15-20 MINUTES.
3) BREAK SPAGHETTI. ADD BROKEN SPAGHETTI. SIMMER 30 MINUTES OR UNTIL 
   SPAGHETTI IS TENDER. STIR OCCASIONALLY TO PREVENT SPAGHETTI FROM 
   STICKING TO COOKING VESSEL.