Cabbage, black beans, peppers, onions, carrots, and caraway seeds braised in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive and vegetable oil blend||0 3/8 cups|
|garlic||1 oz.||5 tsp.|
|onion||21 oz.||4 3/8 cups|
|carrot||10.5 oz.||2 5/8 cups|
|celery||10.5 oz.||2 5/8 cups|
|napa cabbage||56 oz.||26 cups|
|red bell pepper||14 oz.||1 3/4 cups|
|caraway seeds||1 3/4 tsp.|
|bay leaf||4 ea.|
|black pepper||4 tsp.|
|low sodium black beans||63 oz.||24 3/4 cups|
|green onion||8 oz.||1 cups|
|kosher salt||3 tbsp.|
|1. Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.|
|2. Add onions, carrots, celery, cabbage, and peppers. Sweat vegetables for 6 to 7 minutes or until slightly softened.|
|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.
|4. Add beans. Cook for 12 to 15 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
|5. Mix cornstarch with water to create slurry. Stir into soup until slightly thickened.
|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.