Beef Vegetable Soup - USDA Recipe H-040A for Schools

Beef Vegetable Soup - USDA Recipe H-040A for Schools
Rating: 
Makes: 50 or 100 Servings
Raw ground beef (no more than 10% fat)
3 lb
1 qt 2 cups
6 lb
3 qt

1. Place ground beef in a large stock pot. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.

2. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

3. Remove meat from heat. Drain beef in a colander.

4. Return meat to heat.

Low-sodium beef broth
1 gal
2 gal

5. Add beef broth, tomatoes, celery, onions, salt, pepper, onion powder, salt-free seasoning, garlic powder, and ancho chili powder. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes.

Canned no-salt-added diced tomatoes, undrained
6 lb 6 oz
2 qt 3 cups (approx. 1 No. 10 can)
12 lb 12 oz
1 gal 1 qt 2 cups (approx. 2 No. 10 cans)
*Fresh celery, chopped
10 oz
1 3/4 cups 2 Tbsp
1 lb 4 oz
3 3/4 cups
*Fresh onions, chopped
1 lb
1 cup
2 lb
2 cups
Salt
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground black or white pepper
1 tsp
2 tsp
Onion powder
2 Tbsp
1/4 cup
Salt-free seasoning
2 Tbsp
1/4 cup
Garlic powder
3 3/4 oz
1/4 cup 2 Tbsp
7 1/2 oz
3/4 cup
Dried parsley
1/4 cup
1/2 cup
Ancho chili powder
2 1/2 oz
1/4 cup 2 Tbsp
5 oz
3/4 cup
OR
Mexican seasoning mix (See Notes Section)
2 1/2 oz
1/4 cup 2 Tbsp
5 oz
3/4 cup
Frozen corn
1 lb 2 oz
3 cups 2 Tbsp
2 lb 4 oz
1 qt 2 1/4 cups

6. Add corn, peas and carrots, and green beans.

Frozen peas and carrots
2 lb 6 oz
1 qt 3 1/2 cups 2 Tbsp 2 tsp
4 lb 12 oz
3 qt 3 1/4 cups 1 Tbsp 1 tsp
Frozen green beans
14 oz
2 2/3 cups
1 lb 12 oz
1 qt 1 1/3 cups

7. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.

8. Critical Control Point: Heat to 165 °F or higher for 15 seconds.

9. Pour 1 gal 1 qt (about 9 lb 13 oz) soup into a half steam table pan (12 3/4" x 10 1/2" x 6"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

10. Critical Control Point: Hold for hot service at 135 °F or higher.

11. Portion with 8 fl oz spoodle (1 cup).

Serving

See Notes

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.

Serving

NSLP/SBP Crediting Information: 1 cup (8 fl oz spoodle) provides .5 oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup other vegetable, and 1/4 cup additional vegetable.

CACFP Crediting Information: 1 cup (8 fl oz spoodle) provides .5 oz meat/meat alternate and 1/2 cup vegetable.

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