BEEF, PEPPER & RICE SOUP - Campbells Food Service

Made With:

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste!

View Product

Nutrition Facts

Serving Size

1 CUP (8 OZ LADLE)

Amount Per Serving

Calories 124

% Daily Value

Total Fat 3g

Saturated Fat 0.4g

Cholesterol 15mg

Sodium 167mg

Total Carbohydrate 15.2g

Dietary Fiber 2.8g

11%

Protein 9.3g

19%

Vitamin A 89%

Vitamin C 28%

Calcium 4%

Iron 6%

Total Time

65 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Comfort food at its best; onions, carrots, celery and tomatoes are roasted and then simmered in Swanson Unsalted Chicken Broth and finished with peppers, rice and ground beef to create this hearty soup.

Recipe now exceeds 3 g total fat- removed healthy/heart healthy and low fat taxonomy. JM 3/22/2019

Nutrition Facts

Serving Size

1 CUP (8 OZ LADLE)

Amount Per Serving

Calories 124

% Daily Value

Total Fat 3g

Saturated Fat 0.4g

Cholesterol 15mg

Sodium 167mg

Total Carbohydrate 15.2g

Dietary Fiber 2.8g

11%

Protein 9.3g

19%

Vitamin A 89%

Vitamin C 28%

Calcium 4%

Iron 6%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
vegetable oil		2 tbsp.
onion, finely chopped	17 oz.	3 cups
carrot, finely diced	12 oz.	3 cups
celery, finely diced	13 oz.	3 cups
no salt added tomato paste		1/2 cups
garlic, peeled, minced		1 tbsp.

1. To sauté vegetables, in kettle heat oil over medium-high heat:

Add onions and sauté 6 minutes, until caramelized and tender.
Add carrots and celery and cook 3-4 minutes.
Stir in tomato paste and cook 2 minutes.
Add garlic and continue to cook 1 minute.

	Weight	Measure
Made With: Product Swanson® Unsalted Chicken Broth View Product
Swanson® Unsalted Chicken Broth		2 qt.
cooked roast beef	12 oz.

2. Add Swanson Unsalted Chicken Broth and cooked ground beef. Bring mixture to a boil; reduce heat and simmer 20 minutes.

	Weight	Measure
cooked brown rice	14 oz.	2 cups
green pepper	10 oz.	2 cups
no salt added diced tomatoes, undrained	1 lb.	2 cups
kosher salt		3/4 tsp.
black pepper		1/2 tsp.

3. Stir in rice, peppers, tomatoes with juice, salt and pepper. Return to a boil.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

4. To Serve: Using an 8 oz ladle, portion 1 cup soup.

Made With:

Product

Swanson® Unsalted Chicken Broth

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Swanson® Unsalted Chicken Broth

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