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 INFORMATION1 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.
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).
Beef Vegetable Soup USDA Recipe for Schools
Amount Per Serving (1 cup (8 fl oz ladle))
Calories 97Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Total Carbohydrates 10g3%
Dietary Fiber 2g8%
Total Sugars 4g4%
Vitamin D 0IU0%
Mature onions: 1 lb 4 oz
Celery: 14 oz
Mature onions: 2 lb 8 oz
Celery: 1 lb 12 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 3⁄4 cup (about 4 1⁄2 oz).