Roast Beef and Vegetable Soup

Ingredient ULF # Portion
Pastorelli Vegetable/Olive Oil Blend 263340 2 Tbsp.
Sweet White Onions, finely chopped 138719 3 cups
Grimmway Carrots, finely chopped 127100 3 cups
Duda Celery, finely chopped 127606 3 cups
Dei Fratelli Tomato Paste 232006 1/2 cup
Garlic Co. Fresh Peeled Garlic, minced 128579 1 Tbsp.
Vanee Chicken Broth 295766 2 qt.
Cloverdale Roast Beef, cooked 554261 12 oz.
Uncle Ben's Brown Rice, cooked 381541 2 cups
Green Peppers, chopped 129720 2 cups
Dei Fratelli Diced Tomatoes 230110 2 cups
Diamond Crystal Kosher Salt 308710 3/4 tsp.
ULF 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.