Beef Rice 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
RICE,LONG GRAIN 2 lbs 1 qts 7/8 cup

Method

1 Cook beef in a steam jacketed kettle for 5 minutes. Dice beef into 1/2 inch pieces.
2 Prepare broth according to package directions.
3 Add beef, carrots, celery, onions, pepper and bay leaves to broth in a steam jacketed kettle or stock pot. Cover; bring to a boil.
4 Add rice. Cover; Simmer 20 to 25 minutes stirring occasionally until rice is 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
71 cal 11 g 4 g 2 g 4 mg 1702 mg 21 mg

Portion

1 Cup

Yield

100