Beef Barley Soup

Recipe Yield: 50 portions

Serving size: 180 mL

Cooking method: Simmer

Cooking temperature: n/a

Cook time: 60-90 minutes

Ingredients:

½ cup, Olive oil

1.5kg, Stewing beef, 1 cm diced

6 ½ cups, White onions (fresh or frozen), chopped

5 ¾ cups, Carrots (fresh of frozen), diced

6 cups, Celery (fresh or frozen), chopped

6 ½ Tbsp, Garlic, minced

6 ½ cups, Sweet potato, peeled and chopped

4 cups, Canned diced tomato

26 cups, Soup, beef broth RTS

1.5 tsp, Ground turmeric

1 Tbsp, Smoked paprika

⅓ cup,  Whole grain mustard

2 Tbsp, Ground dry marjoram

6.5 Tbsp, Flaxseed meal

½ cup, Barley

⅓ cup, Hemp hearts

⅓ cup + 1 Tbsp, Chia seeds

¼ cup, Thyme

2 Tbsp, Table salt (if using salted beef broth, reduce salt accordingly)

1 Tbsp, Ground black pepper

Directions:

1. Wash hands before beginning preparation & sanitize surfaces & equipment.
2. In a soup pot, heat up olive oil over medium-high heat. Brown beef on all sides and remove from the pot. Do not fully cook beef.
3. Add onion, carrot, celery, and garlic to the pot. Cook until soft.
4. Add browned beef with all remaining ingredients, except salt and pepper. Bring to a boil and reduce heat to simmer for 45-60 minutes. Season with salt and pepper. Cook until *internal temp >165 °F/74 °C for 15 sec.
5. Note: Salt quantity may vary depending on whether or not salted beef broth is used.
6. CCP - Maintain >140 °F/60 °C for only 4 hours.
7. CCP - Cool: Product must reach 140 °F/60 °C to 70 °F/21 °C within 2 hours and 70 °F to 40 °F within 4 hours.
8. CCP - Reheat: To temp of 165 °F/74 °C held for 15 second, within 2 hours - one time only.

Nutrition Facts for One Serving

Calories: 124 kcal
Protein: 9 g
Carbohydrates: 14 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 1.5 g
Fibre: 2.5 g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared.