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.