Beef Noodle Soup

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
BEEF,DICED,LEAN,RAW 1-1/2 lbs
BEEF BROTH 7 gal
CARROTS,FROZEN,SLICED 1 lbs 3-1/2 cup
CELERY,FRESH,CHOPPED 12-1/8 oz 2-7/8 cup 1 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
BAY LEAF,WHOLE,DRIED 1/8 oz 3 each
NOODLES,EGG 1 lbs 2 qts 3-7/8 cup

Method

1 Cook beef in a steam jacketed kettle for 5 minutes. Dice beef into 1/2 inch pieces.
2 Prepare beef broth according to package directions.
3 Add beef broth, beef, carrots, celery, onions, pepper and bay leaves to steam jacketed kettle or stock pot. Cover; bring to a boil.
4 Add noodles. Stir; bring to a boil. Reduce heat; cover; simmer 15 to 20 minutes stirring occasionally until noodles and vegetables
are tender. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F.
or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
55 cal 6 g 4 g 2 g 9 mg 1702 mg 17 mg

Portion

1 Cup

Yield

100