Roast Beef and Vegetable Soup

Ingredient ULF # Portion
Vegetable/olive oil blend 263340 2 tbsp
Onions, finely chopped 138719 3 cups
Carrots, finely chopped 127100 3 cups
Celery, finely chopped 127606 3 cups
Tomato paste 232006 1/2 cup
Garlic, peeled and minced 128579 1 tbsp
Swanson Unsalted Chicken Broth 439700 2 qt
Roast beef, cooked 554261 12 oz
Brown rice, cooked 381541 2 cups
Green peppers, chopped 129720 2 cups
Diced tomatoes, no salt added 230110 2 cups
Kosher salt 908920 3/4 tsp
Black pepper 299321 1/2 tsp

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 1 minute.
CCP: Hold for hot service at 140°F.

4. To Serve: Using an 8 oz ladle, portion 1 cup soup.