Beef Winter Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 50 servings
| Ingredients | Notes: |
| 1/2 lbs. Beef, cut up into very small pieces | |
| 2 tablespoons canola oil | |
| 1/4 teaspoon salt | |
| ½ cup finely chopped leeks | Washed, peeled and finely sliced |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup finely chopped celery | Washed, trimmed and finely chopped |
| ½ cup chopped potatoes | Washed, peeled and chopped |
| ½ cup parsnips | Washed, peeled and chopped |
| 1 teaspoon thyme | |
| 4 cups reduced sodium beef broth | |
| 1 cup no added salt canned diced tomatoes | |
| 1 teaspoon ground black pepper | |
| 1 tablespoon garlic powder | |
| 2 cups fresh Swiss Chard or Kale | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season beef cubes with salt and pepper. Once hot, add beef cubes and sauté until brown | |
| 3 | Add the carrots, leeks and celery. Cook until tender | |
| 4 | Add remaining ingredients (except Swiss Chard or Kale ) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Stir in Swiss chard or Kale just before serving and heat through. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
