Roast Beef and Vegetable Soup

Ingredient ULF # Portion
La Padella Olive Oil Blend 267794 2 Tbsp.
N/D White Jumbo Onion 138720 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.
Major Products Elite Signature Beef Base 294308 2 qt.
Cloverdale Roast Beef, cooked 554261 12 oz.
Riceland Brown Rice, par cooked 381542 2 cups
Green Peppers, chopped 129720 2 cups
Dei Fratelli Diced Tomatoes 230110 2 cups
Diamond Crystal Kosher Salt Box 308709 3/4 tsp.
Baron Spices Black Pepper 280898 1/2 tsp.

1. 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. Prepare 2 qt. of Major Products Elite Signature Beef Base. Add 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.