Tender chunks of beef, fresh vegetables, V8® 100% vegetable juice, and noodles combine to make a delicious dish your patrons will love.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|canola oil||0 33/100 cups|
|Spanish onion||1.5 lb.||1 1/2 qt.|
|green pepper||1 lb.||3 cups|
|red bell pepper||1 lb.||3 cups|
|yellow squash||3 lb.||1 1/2 qt.|
|garlic||0 1/4 cups|
|basil leaves||1 tbsp.|
|dried oregano leaves||1 tbsp.|
|beef flank steak||5 lb.|
|cornstarch||2 oz.||0 1/2 cups|
|cooked thin spaghetti||4.5 lb.||24 cups|
|1. Heat half of the oil in large sauté pan or tilt skillet. Add onion, green pepper, red pepper, squash, garlic, basil and oregano. Cook and stir until tender-crisp. Remove vegetables.|
|2. Heat remaining oil. Add beef. Cook and stir until beef just loses its pink color.
3. Stir cornstarch into vegetable juice, mixing well. Gradually stir juice mixture into skillet. Return vegetable mixture to skillet. Cover and cook for 5 minutes until heated through.
|CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.
CCP:Hold at 140ºF. or higher. Portion using 1 1/3 cups vegetable mixture over 1 cup spaghetti. Serve with cheese and black pepper.
- Amount of thin spaghetti needed for this recipe is 3 lbs.