COOKING FOR A CROWD - HEARTY VEGETABLE BEEF SOUP
8 pounds ground beef (AP)
1 pound chopped onions
9 ounces margarine
9 ounces all-purpose flour
1 1/4 gallons Beef Stock
1 tablespoon salt
1/2 teaspoon black pepper
12 ounces fresh carrots, diced
10 ounces celery, sliced
4 pounds frozen mixed vegetables
40 ounces canned tomatoes, diced
Brown meat. Drain off fat.
Add onions to meat and cook until tender.
Melt margarine and stir in flour. Cook for 5 minutes.
Add stock and seasonings, stirring constantly. Cook until mixture boils and has thickened. Add browned meat and onions.
Cook vegetables until barely tender. Drain. (Vegetables should be crunchy).
Cook mixed vegetables until partially done. Add, with other vegetables, to the soup. Stir carefully to blend.
Add tomatoes. Heat to serving temperature, 180Â°F.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
2 oz (1 cup) dehydrated onions may be substituted for fresh onions.