Beef Vegetable Soup USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
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.
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Instructions
 

  • Place 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.
  • Cover and simmer over medium heat for 15 minutes or until vegetables are tender.
  • Critical Control Point: Heat to 165 °F or higher for 15 seconds.
  • Pour about 11 lb 14 oz (1 gal 1 qt 2 cups) soup into a half-steam table pan (12¾” x 10½” 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).

Nutrition INFORMATION

Beef Vegetable Soup USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 cup (8 oz ladle)
Calories
133
Total Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
38
mg
13
%
Sodium
 
385
mg
17
%
Total Carbohydrate
 
8
g
3
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
108
mcg
Vitamin C
 
3
mg
4
%
Vitamin D
 
1
IU
7
%
Calcium
 
22
mg
2
%
Iron
 
2
mg
11
%
Potassium
 
329
mg
9
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh celery: 6 oz
Fresh onions: 11 oz
50 Servings:
Fresh celery: 12 oz
Fresh onions: 1 lb 6 oz

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 4½ 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.
Yield / Volume
25 Servings:
About 1 gal 3 qt
About 11 lb 14 oz/1 half-steam table pan (12¾” x 10½” x 6”).
50 Servings:
About 3 gal 2 qt
About 23 lb 12 oz/2 half-steam table pans (12¾” x 10½” x 6”).