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RECIPES

BEEF, PEPPER & RICE SOUP

Made With:

Product

Unsalted Chicken Broth

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! *Not a sodium free food

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 124
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.5g
3%
Cholesterol 16mg
5%
Sodium 167mg
7%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.8g
11%
Protein 9.3g
19%
Vitamin A 25%
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.


 

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 124
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.5g
3%
Cholesterol 16mg
5%
Sodium 167mg
7%
Total Carbohydrate 15.2g
5%
Dietary Fiber 2.8g
11%
Protein 9.3g
19%
Vitamin A 25%
Vitamin C 28%
Calcium 4%
Iron 6%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

 
Made With:

Product

Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
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.

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