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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|vegetable oil||2 tbsp.|
|onion||17 oz.||3 cups|
|carrot||12 oz.||3 cups|
|celery||13 oz.||3 cups|
|no salt added tomato paste||0 1/2 cups|
|cooked roast beef||12 oz.|
|cooked brown rice||14 oz.||2 cups|
|green pepper||10 oz.||2 cups|
|no salt added diced tomatoes||1 lb.||2 cups|
|kosher salt||0 3/4 tsp.|
|black pepper||0 1/2 tsp.|
|1. To sauté vegetables, in kettle heat oil over medium-high heat:
|2. Add Swanson Unsalted Chicken Broth and cooked ground beef. Bring mixture to a boil; reduce heat and simmer 20 minutes.|
|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.