Country Beef & Veg Soup

Cook Time: 60-70 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F


Nutritional Content

Allergens: soy, milk

Calories: 90 Kcal

Carbohydrates: 9 g

Protein: 7 g

Total Fat: 3.5 g

Calcium: 40 mg

Sodium: 270 mg


Ingredients

10 Servings

  • 10 oz beef cubes, raw

  • 1 oz margarine

  • 4 oz yellow onion, diced

  • 4 oz carrot, fresh, diced

  • 2 oz celery, fresh, diced

  • .25 each garlic, whole, fresh, minced

  • 2 oz potato, red, fresh, diced

  • 2 oz cabbage, green, fresh, diced

  • 1/2 cup tomato, diced, canned

  • 2 oz peas, green, frozen

  • 3 cup vegetable juice

  • 1 QT water

  • 1/4 tsp salt

  • 1/8 tsp pepper, white

25 Servings

  • 1 lb 9 oz beef cubes, raw

  • 2.5 oz margarine

  • 10 oz yellow onion, diced

  • 10 oz carrot, fresh, diced

  • 5 oz celery, fresh, diced

  • .63 each garlic, whole, fresh, minced

  • 5 oz potato, red, fresh, diced

  • 5 oz cabbage, green, fresh, diced

  • 1 1/4 cup tomato, diced, canned

  • 5 oz peas, green, frozen

  • 2 QT vegetable juice

  • 2 1/2 QT water

  • 3/4 tsp salt

  • 1/4 tsp pepper, white

50 Servings

  • 3 lb 2 oz beef cubes, raw

  • 4.5 oz margarine

  • 1 lb 4 oz yellow onion, diced

  • 1 lb 4 oz carrot, fresh, diced

  • 9.5 oz celery, fresh, diced

  • 1.25 each garlic, whole, fresh, minced

  • 9.5 oz potato, red, fresh, diced

  • 9.5 oz cabbage, green, fresh, diced

  • 2 1/2 cup tomato, diced, canned

  • 9.5 oz peas, green, frozen

  • 3 3/4 QT vegetable juice

  • 1 gal 2 cup water

  • 1 1/4 tsp salt

  • 3/4 tsp pepper, white

100 Servings

  • 6 lb 4 oz beef cubes, raw

  • 9.5 oz margarine

  • 2 lb 8 oz yellow onion, diced

  • 2 lb 8 oz carrot, fresh, diced

  • 1 lb 3 oz celery, fresh, diced

  • 2.5 each garlic, whole, fresh, minced

  • 1 lb 3 oz potato, red, fresh, diced

  • 1 lb 3 oz cabbage, green, fresh, diced

  • 1 1/4 QT tomato, diced, canned

  • 1 lb 3 oz peas, green, frozen

  • 1 Gal 5 cup vegetable juice

  • 2 gal 3 cup water

  • 2 1/2 tsp salt

  • 1 1/4 tsp pepper, white


Instructions

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

  2. In a kettle, saute Beef Cubes until brown & Cubes lose their pink color. Drain off excess liquid. Add Margarine, Onions, Carrots, Celery, and Garlic. Continue to saute.

  3. Add remaining ingredients to Beef. Bring to a boil and simmer for 40-50 min. until an

    *internal temp of 145F held for 15 sec is reached.

  4. 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.

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

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

  7. Cook Time: 60-70 minutes.

    Print Recipe Here

Previous
Previous

Country Vegetable Soup

Next
Next

Chicken Vegetable Soup