Oklahoma Ag in the Classroom

Oklahoma Ag Soup

  • Will serve 20- 25 students.

    • 1 pkg pre-cooked beef tips w/gravy
    • 1 1/2 cups diced potatoes
    • 1 1/2 cups corn
    • 1 1/2 cups sliced carrots
    • 1 1/2 cups petite-diced tomatoes
    • 1 cup mushroom pieces
    • 1 1/2 cups pinto beans
    • 1 small onion, diced
    • 1 small yellow squash, diced
    • several strips cooked, crumbled bacon or 1 pkg REAL bacon bits
    • water or broth
    • 1 clove garlic, finely diced

    Use fresh vegetables when available. If using canned vegetables, 1 can = 1 1/2 cups. Use the broth in the can in place of water or broth in the recipe.

 
  1. Heat the beef, potatoes, corn, carrots, tomatoes, mushrooms, beans and liquid to boiling.
  2. Simmer until vegetables are cooked.
  3. Add extra cooking time if using a slow cooker.
  4. Add onion, garlic, squash and bacon about five minutes before serving.

Each of the ingredients in this soup is grown in Oklahoma.

  • Beef is Oklahoma’s number 1 agricultural commodity, with $2,697,000,000 in cash receipts in 2005. Beef has ZIP—zinc, iron and protein.
  • Potatoes are tubers.
  • Corn grown in Oklahoma is used primarily for livestock feed. We eat the seed.
  • The carrot we eat is a taproot.
  • Tomatoes are a vegetable, according to the USDA. We eat the fruit of the tomato.
  • Mushroom is a fungus.
  • Beans are legumes.
  • Onions are bulbs.
  • Garlic is a bulb with several cloves.
  • Squash is grown on a vine and is a bushy plant.
  • Pork is the #2 agricultural commodity in Oklahoma, with $637,000,000 in cash receipts in 2005. Pork has B12, B6, thiamin, niacin, and riboflavin.

Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative Extension Service, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education

http://www.agclassroom.org/ok

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