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Vegetable Beef Soup
1 oz. eq. meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Other)
- Vegetables (Starchy)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 8 pound(s) + 8 ounce(s) |
Peppers, Green, Diced, Frozen, #75 | 4 ounce(s) |
Onions, Frozen, Chopped, #72 | 12 ounce(s) |
Salt, Table, #343 | 2 tablespoon(s) |
Pepper, Black, Ground, #336 | 2 tablespoon(s) |
Vegetables, Mixed, Low Sodium, #10 Can , #258 | 1 #10 can(s) |
Potatoes, Diced, White, #10 Can, #259 | 1 #10 can(s) |
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256 | 1 #10 can(s) |
Salsa, Mild, Bulk, #269 | 6 cup(s) |
Tomatoes, Crushed, #10 Can, #268 | 1/2 #10 can(s) |
Tomatoes, Diced, #10 Can, #265 | 1/2 #10 can(s) |
Water, Municipal, Mississippi | 2 quart(s) + 1 1/2 cup(s) |
DIRECTIONS
1. | Brown ground beef, green pepper, and onions together and drain. Press draining beef to remove excess fat. After draining ground beef, add salt and pepper and continue cooking. |
2. | Combine beef mixture, tomatoes, salsa, canned vegetables, and water. Do not drain vegetables. |
3. | Cover and simmer 30 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Pour into half-size steamtable pans. For 100 servings, use 8 steamtable pans. |
5. | Portion 1 cup serving with 8 ounce ladle for 1 oz. eq. meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, and 1/8 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |