BEEF VEGETABLE SOUP (190)    RECIPE (114)

• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   2
• WATER, TAP
  QUANTITY:   6
  ASSOCIATED NUTRIENT:   WATER
• CARROTS, FRESH, DICED
  QUANTITY:   2.5
  ASSOCIATED NUTRIENT:   CARROTS, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2.5
• CELERY, CHOPPED FRESH
  QUANTITY:   2.5
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   2.5
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .21875
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .21875
• POTATOES, WHITE, DEHYD, DICED
  QUANTITY:   .57813
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563

1) COMBINE BASE AND WATER TO FORM STOCK.
2) ADD VEGETABLES AND SEASONINGS. SIMMER 30-40 MINUTES OR UNTIL VEGETABLES
   ARE COOKED.