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
- HPlace ground beef in a large stock pot. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.
- Critical Control Point:Heat to 165 °F or higher for at least 15 seconds.
- Remove meat from heat. Drain in a colander.
- Return meat to heat.
- 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
- Add corn, peas and carrots, and green beans
- Critical Control Point: Heat to 165 °F or higher for 15 seconds.
- Return meat to heat.
- 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.
- Critical Control Point:Hold for hot service at 140 °F or higher
- 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.
