Source: MRS 2019
MRS: 816.2 — Soups (800s)

Vegetable Beef Soup (with BC)

Meal Component Contribution:
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)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Starchy)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Peppers, Green, Diced, Frozen, #1613
4  ounce(s)
Onions, Frozen, Diced, #1610
12  ounce(s)
Beef Crumbles, #100134
7  pound(s) + 4  ounce(s), thawed
Salt, Table, #2219
2  tablespoon(s)
Pepper, Black, Ground, #2718
2  tablespoon(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)
Salsa, Bulk, #2823
6  cup(s)
Tomatoes, Crushed, #10 Can, #2827
1/2 #10 can(s)
Tomatoes, Diced, #10 Can, #2828
1/2 #10 can(s)
Water, Municipal, Mississippi
2  quart(s) + 1 1/2 cup(s)
DIRECTIONS

1.

Spray braising pan with food release spray. Sauté onions and green peppers until soft.

2.

Add thawed beef crumbles to mixture and cook for 5 minutes. Do not use frozen beef crumbles in recipes.

3.

Combine beef mixture, tomatoes, salsa, canned vegetables, 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 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.

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
125
Carbohydrates
14.29 g
Dietary Fiber
3.26 g
Protein
7.86 g
Sodium
488.00 mg
Total Fat
4.26 g
Sat. Fat
2.07 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Vegetable Beef Soup (with BC)
1.

Combining beef and vegetables

2.

1 serving of Vegetable Beef Soup