Recipes

Beef Soup with Barley, Macaroni, Noodles, Rice or Spaghetti

Recipe No. 522 from the U.S. Army's WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Beef · Noodles · Rice · Soup

Serves 6¼ gallons 100 servings, approximately one cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 522 from the U.S. Army’s WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Beef stock — 7¼ gallons (29 No. 56 dippers)

  • Barley, macaroni, noodles, rice or spaghetti — 1½ pounds
  • Celery, diced — 1½ pounds (1½ No. 56 dippers)
  • Onions, diced — 1½ pounds (1½ No. 56 dippers)
  • Salt — 1½ ounces (3 mess kit spoons)

Directions

  1. Prepare beef stock (recipe No. 519).
  2. Combine all ingredients.
  3. Cover and heat to boiling; reduce heat and simmer 45 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beef stock — 2⅓ qt Barley, macaroni, noodles, rice or spaghetti — 2 oz Celery, diced — 2 oz Onions, diced — 2 oz Salt — about ¾ tsp

Fresh or canned tomatoes may be substituted for part of the beef stock.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 522, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.