Beef Vegetable Soup
Servings
50 servings
Prep time
10 minutes
Cooking time
30 minutes
Calories
123.71 kcal
Servings
50 Beef Vegetable Soup
Total time
30 minutes
Beef Vegetable Soup is a delicious and nutritious combination of carrots,green beans, canned diced tomatoes, celery and onions, all simmered in a rich beef broth.
CACFP Adult Portion Crediting Information 1 cup (8 fl oz ladle) provides ½ cup vegetable (¼ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 2 oz equivalent meat.
Ingredients
Raw ground beef high heat uncovered for 5-8 minutes.
(no more than 10% fat)
Low-sodium beef broth
Canned no-salt-added diced tomatoes, undrained
*Fresh celery, chopped
*Fresh onions, chopped
Salt
Ground black or white pepper
Onion powder
Salt-free seasoning
Garlic powder
Dried parsley
Ancho chili powder OR Mexican seasoning mix (See Notes Section)
Frozen corn
Frozen peas and carrots
Frozen green beans
Instructions
1. HPlace ground beef in a large stock pot. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.
2. Critical Control Point:Heat to 165 °F or higher for at least 15 seconds.
3. Remove meat from heat. Drain in a colander.
4. Return meat to heat.
5. Add beef broth, tomatoes, celery, onions, salt,pepper, onion powder, salt-free seasoning, garlic powder, parsley and ancho chili powder to stock pot. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes
6. Add corn, peas and carrots, and green beans
7. Critical Control Point: Heat to 165 °F or higher for 15 seconds.
8. Return meat to heat.
9. Pour about 11 lb 14 oz (1 gal 1 qt 2 cups) soup into a half-steam table pan (12 ¾” x 10 ½” x 6”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
10. Critical Control Point:Hold for hot service at 140 °F or higher
11. Serve 1 cup (portion with 8 oz ladle).
RECIPE NOTES
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Mexican Seasoning Mix: Makes ¾ cup (about 4 ½ oz) Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
