BEEF, PEPPER & RICE SOUP

BEEF, PEPPER & RICE SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 129
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.5g
3%
Cholesterol 15mg
5%
Sodium 173mg
7%
Total Carbohydrate 14.7g
5%
Dietary Fiber 2.8g
11%
Protein 9.3g
19%
Vitamin A 90%
Vitamin C 40%
Calcium 6%
Iron 6%
Total Time

65 min.

Serving & Size

1 CUP (8 OZ LADLE)

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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 Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
qt.
vegetable oil tbsp.
onion 17 oz. cups
carrot 12 oz. cups
celery 13 oz. cups
no salt added tomato paste 0 1/2  cups
garlic tbsp.
cooked roast beef 12 oz.
cooked brown rice 14 oz. cups
green pepper 10 oz. cups
no salt added diced tomatoes 1 lb. cups
kosher salt 0 3/4  tsp.
black pepper 0 1/2  tsp.
Instructions
1. To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 6 minutes, until caramelized and tender.
  • Add carrots and celery and cook 3-4 minutes.
  • Stir in tomato paste and cook 2 minutes.
  • Add garlic and continue to cook 1 minute.

 
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.
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