Beef Vegetable Soup

Zutaten

• ¾ cup 7 oz Raw ground beef, no more than 10% fat
• 2 cups or 16 oz Low-sodium beef broth
• 2 cups or 13 oz Canned no-salt-added diced tomatoes, undrained
• ½ cup or 2 oz Fresh celery, chopped
• ½ cup or 2 oz Fresh onions, chopped
• ½ tsp Salt
• ⅛ tsp Ground black pepper
• 1 tsp Onion powder
• 1 tsp Salt-free seasoning
• 2¼ tsp Garlic powder
• ⅛ tsp Dried parsley
• 2¼ tsp Ancho chili powder
• - - OR
• 2¼ tsp Mexican seasoning mix (See Notes Section)
• ¾ cup or 3 oz Frozen corn
• 1 cup or 5 oz Frozen peas and carrots
• ¾ cup or 2 oz Frozen green beans

Zubereitung

1. Place ground beef in a large pot. Heat over high heat uncovered for 5-8 minutes. Stir often until meat is well done.
2. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
3. Remove meat from heat. Drain beef in a colander.
4. Return meat to heat.
5. Add beef broth, tomatoes, celery, onions, salt, pepper, onion powder, salt-free seasoning, garlic powder, parsley and ancho chili powder. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes.
6. Add corn, peas and carrots, and green beans.
7. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.
8. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
9. Pour soup into a large soup bowl.
10. Critical Control Point: Hold at 140 °F or higher until served.
11. Serve 1 cup (portion with 1 cup measuring cup or 8 fl oz ladle).