Beef Vegetable Soup USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Beef Vegetable Soup has a base of beef broth enhanced with ground beef, a variety of vegetables, and chili powder for a subtle kick of spice.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides 0.5 oz equivalent meat, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and ¹⁄4 cup additional vegetable.
2.74 from 15 votes

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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 beef 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. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes.
  • Add corn, peas, 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 1 gal 1 qt (about 9 lb 13 oz) soup into a half steam table pan (12¾" x 10½" x 6").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 8 fl oz ladle (1 cup).

Nutrition INFORMATION

Beef Vegetable Soup USDA Recipe for Schools
Amount Per Serving
 
1 cup (8 fl oz ladle)
Calories
97
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
20
mg
7
%
Sodium
 
270
mg
12
%
Total Carbohydrate
 
10
g
3
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin D
 
0
IU
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
210
mg
6
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 1 lb 4 oz
Celery: 14 oz
100 Servings:
Mature onions: 2 lb 8 oz
Celery: 1 lb 12 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 3⁄4 cup (about 4 1⁄2 oz).
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, 1⁄4 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
50 Servings:
About 19 lb 10 oz
About 2 gal 1 qt 3¹⁄4 cups/2 steam table pans (12³⁄4" x 10¹⁄2″ x 6")
100 Servings:
About 39 lb 4 oz
About 4 gal 3 qt 2¹⁄2 cups/4 steam table pans (12³⁄4" x 10¹⁄2" x 6")