| Ingredient | ULF # | Portion |
|---|---|---|
| La Padella Olive Oil Blend | 267794 | 2 Tbsp. |
| Bix Produce White Jumbo Onion | 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. |
| 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.
