Beef Vegetable Soup USDA Recipe for Family Child Care

3.67 from 9 votes

Beef Vegetable Soup USDA Recipe for Family Child Care

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 Home Childcare Crediting Information

1 cup (8 fl oz ladle) provides ⅜ cup vegetable (¼ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent meat.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Keyword: Recipes for Home, Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Soup

Program Meal Component: Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Season: Summer, Fall, Spring, Winter

6 Servings

Calories: 98

Ingredients

¾ cup 7 oz Raw ground beef, no more than 10% fat
2 cups or 16 oz Low-sodium beef broth
2 cups or 13 oz Canned no-salt-added diced tomatoes, undrained
½ cup or 2 oz Fresh celery, chopped
½ cup or 2 oz Fresh onions, chopped
½ tsp Salt
⅛ tsp Ground black pepper
1 tsp Onion powder
1 tsp Salt-free seasoning
2¼ tsp Garlic powder
⅛ tsp Dried parsley
2¼ tsp Ancho chili powder
- - OR
2¼ tsp Mexican seasoning mix (See Notes Section)
¾ cup or 3 oz Frozen corn
1 cup or 5 oz Frozen peas and carrots
¾ cup or 2 oz Frozen green beans

-

¾ cup 7 oz Raw ground beef, no more than 10% fat
2 cups or 16 oz Low-sodium beef broth
2 cups or 13 oz Canned no-salt-added diced tomatoes, undrained
½ cup or 2 oz Fresh celery, chopped
½ cup or 2 oz Fresh onions, chopped
½ tsp Salt
⅛ tsp Ground black pepper
1 tsp Onion powder
1 tsp Salt-free seasoning
2¼ tsp Garlic powder
⅛ tsp Dried parsley
2¼ tsp Ancho chili powder
- - OR
2¼ tsp Mexican seasoning mix (See Notes Section)
¾ cup or 3 oz Frozen corn
1 cup or 5 oz Frozen peas and carrots
¾ cup or 2 oz Frozen green beans

Instructions

Place ground beef in a large 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 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 at least 15 seconds.
Pour soup into a large soup bowl.
Critical Control Point: Hold at 140 °F or higher until served.
Serve 1 cup (portion with 1 cup measuring cup or 8 fl oz ladle).

Notes

Mexican Seasoning Mix: 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.

Nutrition