by Ira B. Jones Elementary
A bowl of our hearty soup will tantalize your taste buds with the smoky flavor of tender turkey chunks and the rich aroma of our seasoned broth. Simmered with a colorful array of healthy vegetables, this entrée is sure to tease & please the senses and warm the toes!
Susan Bowers; Child Nutrition Manager at Ira B. Jones Elementary School of Asheville, North Carolina teamed up with Executive Chef Denny Trantham of The Grove Park Inn Resort & Spa to create new healthy dishes for the students. This partnership happened under First Lady Michelle Obama's Let's Move initiative.
Let's Move!, in association with the U.S. Department of Agriculture (USDA), is challenging school nutrition professionals, chefs, students, parents and interested community members to create tasty, healthy, exciting new recipes for inclusion on school lunch menus across the country.
Participants will form teams, develop, document, and prepare at least one healthy recipe in one of three categories (Whole Grains, Dark Green and Orange vegetables, or Dry Beans and Peas). Their creations will be served in the school's cafeteria, and rated by students. Fifteen semi-finalist teams will have their recipe evaluated by our judging panel during events held at their school, and the top three teams will compete in a national cook-off to determine the grand prize winner! Semi-finalists' recipes will also be posted for online voting by the public to determine a Popular Choice Winner. Winning teams will be invited to prepare their nutrition-packed meals alongside White House chefs.
The Ira B. Jones / Grove Park Inn team recipe was selected out of hundreds of entries for the category and is in the top 15 recipes for the semi-finals. The opportunity for all of us from Asheville and Western North Carolina to support this local team is merely to go the the website and vote for their recipe: Tuscan Smoked Turkey and Bean Soup. Click here to vote.
As an added bonus, the recipe for this soup follows.
Tuscan White Bean and Smoked Turkey Soup
3/8 cup of Onions, raw (2 oz)
1/3 cup of celery, raw (1.5 oz)1/3 cup of carrots, raw (1.5 oz)
Smoked Turkey, cooked, (6 oz)
1 1/2 cups of Navy Beans, canned, no salt (12 oz)
3 1/2 cups of Chicken Broth or Stock, low sodium (28 fl. oz)
1/8 teaspoon of Pepper, black
1/4 teaspoon of Salt, table
1/2 teaspoon of Parsley, dried
1/4 teaspoon of Thyme. dried
1 1/2 cups of Kale, raw, trimmed w/o stem (2 oz)
CCP: Heat to 165° F or higher for at least 15 seconds.
Wash celery and dice into ¼ inch pieces. Peel and wash onions and carrots then dice into ¼ inch pieces. Place diced vegetables into 12” x 20” x 2 ½” steam table pan and steam for 10 minutes to soften.
Dice cooked, Smoked Turkey into 1/2” pieces.
Drain and rinse Navy Beans.
Place steamed vegetables, turkey and beans in braising pan. Add chicken stock, salt, pepper, parsley and thyme. Bring to a boil, reduce temperature to low and simmer for 30 minutes. * For 6 servings, place all above ingredients in 4" 1/2 steam table pan and steam for 30 minutes. Add chopped kale and steam additioal 10 minutes.
Cut fresh kale into small pieces, add to braising pan and simmer for an additional 10 minutes. Serve immediately.
CCP: Hold for hot service at 135° F or higher.
Serving Size: 1 cup
Amount per Serving
From Fat 17.4%
From Saturated Fat 4.37%
From Sugar 3.48%
Prizes awarded to the school
Grand Prize Winner - $3000
First Place (Whole Grains) - $1500
Second Place (Whole Grains) - $1000
First Place (Dark Green and Orange Vegetables) - $1500
Second Place (Dark Green and Orange Vegetables) - $1000
First Place (Dry Beans and Peas) - $1500
Second Place (Dry Beans and Peas) - $1000
Popular Choice Award - $1500
Thank you Susan and Denny for your support of helping our kids eat healthy locally!
Remember to vote.