Comfort food at its best; onions, carrots, celery and tomatoes are roasted and then simmered in Swanson Unsalted Chicken Broth and finished with peppers, rice and ground beef to create this hearty soup.
Recipe now exceeds 3 g total fat- removed healthy/heart healthy and low fat taxonomy. JM 3/22/2019
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|vegetable oil||2 tbsp.|
|onion||17 oz.||3 cups|
|carrot||12 oz.||3 cups|
|celery||13 oz.||3 cups|
|no salt added tomato paste||0 1/2 cups|
|cooked roast beef||12 oz.|
|cooked brown rice||14 oz.||2 cups|
|green pepper||10 oz.||2 cups|
|no salt added diced tomatoes||1 lb.||2 cups|
|kosher salt||0 3/4 tsp.|
|black pepper||0 1/2 tsp.|
|1. To sauté vegetables, in kettle heat oil over medium-high heat:
|2. Add Swanson Unsalted Chicken Broth and cooked ground beef. Bring mixture to a boil; reduce heat and simmer 20 minutes.|
|3. Stir in rice, peppers, tomatoes with juice, salt and pepper. Return to a boil.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
4. To Serve: Using an 8 oz ladle, portion 1 cup soup.