Source: U.S. Department of Defence
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Beef Rice Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 001 00
BEEF RICE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
71 cal
11 g
4g
2g
4 mg
1702 mg
21 mg
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
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
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.
Add rice. Cover; Simmer 20 to 25 minutes stirring occasionally until rice is tender. Remove bay leaves. CCP: Internal
4
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 71 cal |
| Carbohydrates: | 11 g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 4 mg |
| Sodium: | 1702 mg |
| Calcium: | 21 mg |
| 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. Add rice. Cover; Simmer 20 to 25 minutes stirring occasionally until rice is tender. Remove bay leaves. CCP: Internal 4 temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence