CABBAGE & BLACK BEAN SOUP

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

View Product
Nutrition Facts
Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 69
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 429mg
18%
Total Carbohydrate 11.2g
4%
Dietary Fiber 3.5g
14%
Protein 2.5g
5%
Vitamin A 26%
Vitamin C 37%
Calcium 4%
Iron 5%
Total Time

40 min.

Serving & Size

1 SERVING (1 CUP, 8 OZ LADLE)

Yields

Cabbage, black beans, peppers, onions, carrots, and caraway seeds braised in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 69
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 429mg
18%
Total Carbohydrate 11.2g
4%
Dietary Fiber 3.5g
14%
Protein 2.5g
5%
Vitamin A 26%
Vitamin C 37%
Calcium 4%
Iron 5%

estimate your profit

Step 1
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
× =

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

Step 3
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.

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
olive and vegetable oil blend 0 3/8  cups
garlic, peeled, chopped 1 oz. tsp.
1.  Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.
Weight Measure
onion, diced 1/4-inch 21 oz. 4 3/8  cups
carrot, peeled, 1/4-inch diced 11 oz. 2 5/8  cups
celery 11 oz. 2 5/8  cups
napa cabbage, chopped 56 oz. 26  cups
red bell pepper, diced 1/4-inch 14 oz. 1 3/4  cups
2.  Add onions, carrots, celery, cabbage, and peppers. Sweat vegetables for 6 to 7 minutes or until slightly softened.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

View Product
Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
water 24  cups
caraway seeds 1 3/4  tsp.
bay leaf ea.
black pepper, ground tsp.
3.  Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, caraway seeds, bay leaves, and pepper. Simmer for 20 minutes or until cabbage is softened.
 
Weight Measure
low sodium black beans, canned, rinsed, drained 63 oz. 24 3/4  cups
4.  Add beans. Cook for 12 to 15 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
Weight Measure
cornstarch 15  tsp.
water 15  tsp.
5.  Mix cornstarch with water to create slurry. Stir into soup until slightly thickened.

 
Weight Measure
green onion, chopped 8 oz. cups
kosher salt tbsp.
6.  Stir in green onion and salt.

NOTE: Remove all bay leaves before use.

CCP: Hold for hot service at 140°F or higher until needed.

7. Portion: Using an 8 oz. ladle, portion 1 cup soup into bowl.
 
Newsletter

©2019 CSC Brands LP, All Rights Reserved.