Beef Vegetable Soup: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Place ground beef in a large pot. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Remove meat from heat. Drain beef in a colander.
Return meat to heat.
Add beef broth, tomatoes, celery, onions, salt, pepper, onion powder, salt-free seasoning, garlic powder, parsley and ancho chili powder. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes.
Add corn, peas and carrots, and green beans.
Cover and simmer over medium heat for 15 minutes or until vegetables are tender.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Pour soup into a large soup bowl.
Critical Control Point: Hold at 140 °F or higher until served.
Serve 1 cup (portion with 1 cup measuring cup or 8 fl oz ladle).
Ingredients (6 servings)
