Harvest Stew

By Jen S. from David D. Jones Elementary School, Greensboro, North Carolina.


Our Harvest Stew is a perfect blend of veggies, white beans and chicken which makes a delicious main course that is both tasty and healthy.  This hearty fare satisfies the palate of students, teachers and staff while being a filling, nutritious meal to fuel them for the rest of their day.  We love that can use our North Carolina sweet potatoes in this stew from our NC Farm to School program when they are seasonal and available.*


Nutrition Facts

Serving size: 6 oz

From Fat16.45%
From Saturated Fat3.74%
From Sugar7.7%


Ingredient 6 servings 50 servings
Spinach, raw1 1/4 ozs10 ozs
Celery, raw3 ozs1 lb + 9 ozs
Onions, raw4 7/8 ozs2 lbs + 8 ozs
Carrots, raw2 3/8 ozs1 lb + 4 ozs
Red Potato, flesh & skin, raw6 ozs3 lbs + 2 ozs
Beans, Great Northern, canned1/4 #10 can1 5/8 #10 can
Margarine, solid, Glenview Farms1 Tbsp + 5/8 tsp1/2 cup + 2 Tbsp
Flour, All purpose, enriched white2 Tbsp + 1 1/8 tsp1 1/4 cups
Base, Chicken, Low Sodium5/8 tsp1 Tbsp + 2 5/8 tsp
Water, Hot3 1/2 cups + 1 1/2 Tbsp1 3/4 gals + 2 cups
Garlic Powder5/8 tsp1 Tbsp + 2 5/8 tsp
Spice, Mrs. Dash Orig., Salt Free #MD-201/4 tsp1 7/8 tsp
Tomatoes, Diced, canned, USDA1/8 #10 can5/8 #10 can
Chicken, diced, cooked, USDA6 ozs3 lbs + 2 ozs
Sweet Potato, raw5 3/8 ozs2 lbs + 13 ozs

  1. Prior to day of service, clean and trim all produce and allow time to dry.

  2. Cut celery and onions into 1/2" square. Set aside.

  3. Cut carrots into 1/4" square. Cut sweet potatoes and red potatoes into 1" diced pieces. Set aside

On day of service

  1. Melt margarine in braising pan over medium heat. Add onion, celery and carrots and saute 5 minutes or allow to brown slightly.

  2. Add spinach, turn heat to low and sweat for 5 minutes

  3. Add flour and stir to combine fully with vegetables

  4. Add herbs and cook for 2 minutes.

  5. Add undrained diced tomatoes.

  6. Add hot water and chicken base. Stir to combine.

  7. Add sweet potatoes and red potatoes. Simmer for 15 minutes.

  8. Add chicken and undrained beans. Simmer for 10 more minutes. Internal temperature should reach 165 degrees for 15 seconds.

  9. Pour into 4" full size pans and hold for hot service at 135 degrees or higher.

  10. Serve a 6oz ladle per student. Discard leftovers

CCP: Heat to 165 degrees F or higher for at least 15 seconds.

CCP: Hold at 135 degrees F or higher