Campbells® Santa Fe Style Black Bean soup beefed up with grilled steak and a colorful blend of roasted peppers and onions topped with sour cream and spicy green chile salsa.
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.
|frozen fire roasted sweet corn and pepper vegetable blend (corn, red and green peppers, onion)||1.25 lb.||1 qt.|
|beef flank steak||1 lb.|
|sour cream||8.5 oz.||1 1/4 cups|
|salsa with green chilies||10 oz.||1 1/4 cups|
|1. Combine soup and water in saucepot. Heat to a boil over medium-high heat, stirring frequently. Reduce heat to low. Boil gently 2 to 3 minutes, stirring frequently.CCP: Heat until internal temperature is 165°F or higher for 15 seconds.|
|2. Add corn and pepper blend and steak to prepared soup; stir until fully blended. Heat over medium heat, stirring frequently. CCP: Heat until internal temperature is 165°F or higher for 15 seconds. CCP: Hold at 140°F or higher.|
|3. To serve: Portion 1 cup soup in bowl. Top with 1 tablespoon each of sour cream and salsa and 1 lime wedge.|