Beef Lentil Soup

Cook Time: 240 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 200°F

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Nutritional Content

Allergens: N/A

Calories: 80 Kcal

Carbohydrates: 9 g

Protein: 8 g

Total Fat: 1.5 g

Calcium: 30 mg

Sodium: 135 mg

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Ingredients

10 Servings

• 9.5 oz beef, round top inside raw, diced

• 3 oz yellow onion, chopped

• 3 oz celery, fresh, chopped

• 2 Tbsp 1 tsp beef base, low sodium paste

• 2 1/2 QT water

• 1/4 tsp black pepper, ground

• 3 oz carrot, fresh, chopped

• 3 oz beans, lentil, dry

25 Servings

• 1 lb 8 oz beef, round top inside raw, diced

• 8 oz yellow onion, chopped

• 8 oz celery, fresh, chopped

• 1/3 cup beef base, low sodium paste

• 1 gal 3 cup water

• 1/2 tsp black pepper, ground

• 8 oz carrot, fresh, chopped

• 8 oz beans, lentil, dry

50 Servings

• 3 lb beef, round top inside raw, diced

• 1 lb yellow onion, chopped

• 1 lb celery, fresh, chopped

• 3/4 cup beef base, low sodium paste

• 3 gal water

• 1 tsp black pepper, ground

• 1 lb carrot, fresh, chopped

• 1 lb beans, lentil, dry

100 Servings

• 6 lb beef, round top inside raw, diced

• 2 lb yellow onion, chopped

• 2 lb celery, fresh, chopped

• 1 1/2 cup beef base, low sodium paste

• 6 gal water

• 2 tsp black pepper, ground

• 2 lb carrot, fresh, chopped

• 2 lb beans, lentil, dry

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Pre prep / Mise en place: Wash vegetables and fruit well under cold running water, trim and

   peel if needed, process meats and vegetables as instructed in recipe. Then gather remaining

   ingredients on cart with prepped items.

3. Brown beef cubes in kettle. Drain off fat.

4. Add celery and onions. Sauté for 15 minutes or until tender.

5. Add soup base to water and heat to make broth. Add remaining ingredients to soup.

6. Bring to a boil. Lower heat and simmer for 1 hour, stirring occasionally. Taste for seasoning and add additional salt if needed.

7. To serve, ladle 6 oz. into soup bow.

8. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

9. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

10. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
    
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