Source: MRS 2015
MRS: 826 — Soups (800s)

Breadstick with Vegetable Beef Soup

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other) Vegetables (Starchy) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Starchy)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bread Mozzarella Cheese Stick, WGR, #1101
100 breadstick(s)
Beef, Ground, 80/20, #1001
8 pound(s) + 8 ounce(s)
Peppers, Green, Diced, Frozen, #1613
4 ounce(s)
Onions, Frozen, Diced, #1610
12 ounce(s)
Salt, Table, #2219
2 tablespoon(s)
Pepper, Black, Ground, #2718
2 tablespoon(s)
Tomatoes, Crushed, #10 Can, #2827
6 1/2 cup(s)
Tomatoes, Diced, #10 Can, #2828
6 1/2 cup(s)
Salsa, Bulk, #2823
1 quart(s) + 2 cup(s)
Vegetables, Mixed, Low Sodium, #10 Can, #2829
1 #10 can(s)
Potatoes, Diced, White, #10 Can, #2818
1 #10 can(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
1 #10 can(s)
Water, Municipal, Mississippi
2 quart(s) + 1 1/2 cup(s)
DIRECTIONS

1.

Bake breaksticks according to package and/or case directions.

2.

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.

3.

Combine beef mixture, tomatoes, salsa, canned mixed vegetables, canned diced potatoes, canned corn, and and water. Do not drain vegetables.
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 of soup with 8 ounce ladle and serve with one breadstick. Each serving provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, 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.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for soup.

Nutrients Per Serving
Calories
287
Carbohydrates
29.27 g
Dietary Fiber
4.25 g
Protein
16.86 g
Sodium
773.75 mg
Total Fat
11.36 g
Sat. Fat
4.03 g
Trans Fat
0.00 g