Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Garden Vegetable Beef Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 70
Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 780mg 33%
Potassium 190mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Sugars 1g  
Protein 5g  
Vitamin A 0% Vitamin C 8%
Calcium 2% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 Gallons
Serving Size: 1 cup


Amount Ingredients
1/4 cup Vegetable Oil
3 lbs. Round Steak, Small Diced
3 qts. Hot Water
1 lb. Custom Culinary® Gold Label Beef Base
3 1/2 gal. Water, Hot
1/2 # 10 can Tomatoes, Canned, Diced
2 lbs. Potatoes, Cubed
1/2 lb. Carrots, Sliced
1 lb. Onions, Chopped
1 lb. Celery, Chopped
1 lb. Yellow Squash, Sliced, Quartered
1 lb. Zucchini, Sliced, Quartered
1 lb. Whole Kernel Corn
1 lb. Baby Lima Beans
1 1/2 tsp. Black Pepper, Ground

Recommended Product: 9317 Gold Label Beef Base

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base


  1. In an 8 gallon sauce pot or 10 gallon steam jacketed kettle heat vegetable oil over medium high heat. Add meat and sauté until evenly browned, stirring frequently.
  2. Add 3 quarts of water and Custom Culinary® Gold Label Beef Base, mixing well. Heat to boiling. Reduce heat and gently boil 40-45 minutes, stirring occasionally until meat is tender.
  3. Add 3 1/2 gallons water, tomatoes, potatoes, carrots, onions, and celery. Heat to boiling. Reduce heat and gently boil 20 minutes until vegetables are tender.
  4. Add yellow squash, zucchini, corn, lima beans and black pepper, mixing well. Heat to boiling. Reduce heat and gently boil 6-8 minutes, stirring occasionally.

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