Beef Vegetable Soup

Beef Vegetable Soup


50 servings

Prep time

10 minutes

Cooking time

30 minutes


123.71 kcal


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.


    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


    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


    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).


    *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.