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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  • 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 Facts
Beef Vegetable Soup USDA Recipe for Adults in CACFP
Amount Per Serving 1 cup (8 oz ladle)
Calories 133 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g13%
Cholesterol 38mg13%
Sodium 385mg17%
Potassium 329mg9%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Total Sugars 3g3%
Protein 14g28%
Vitamin C 3mg4%
Vitamin D 1IU7%
Calcium 22mg2%
Iron 2mg11%
Vitamin A 108mcg
*Marketing Guide
25 Servings:
Fresh celery: 6 oz
Fresh onions: 11 oz
50 Servings:
Fresh celery: 12 oz
Fresh onions: 1 lb 6 oz


*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”).