Beef Noodle Soup

YIELD: 500 6 oz. servings

27 lbs., 12 oz. beef , cut into 1/2" cubes
23 gal. water
3 1/2 lbs. beef soup base
9 lbs., 12 oz. whole celery stalks, chopped
3 lbs., 4 oz. whole onions, peeled, chopped
9 lbs., 12 oz. carrots, diced
5 1/4 oz. salt
20 lbs., 12 oz. egg noodles
2 Tbsps., 3/4 tsp. white pepper
3 Tbsps., 1/2 tsp. Worcestershire sauce
1/4 cup, 2 1/2 tsps. Kitchen Bouquet flavoring

1. Brown beef cubes in steam jacketed kettle. Drain excess fat.
2. Add water, beef base, celery, onions, carrots and salt. Heat to boiling, then simmer until beef cubes are tender.
3. Add noodles, white pepper and Worcestershire sauce to broth. Bring to boil; simmer until noodles are tender, about 45 minutes. Add Kitchen Bouquet to achieve rich beef color.
4. Bag, using 5 qt. bags; label and chill.

Recipe from Mary Angela Miller, administrative director , Ohio State University Medical Center, Columbus, OH.