Child Nutritional Content
- mma: 2.0oz
- grain: 0.0oz
- totalVegetable: 0.625c
- darkGreen: 0.0c
- redOrange: 0.5c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.125c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Bring the taste of a cheeseburger to life using Campbell's® Healthy Request® Condensed Tomato Soup . Combine with ground beef, cheddar cheese and all the fixings- what a fun and creative way to add variety and flavor to your K-12 menu.
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.
|water||150 oz.||3 cans|
|85% lean ground beef||5 lb.|
|yellow onion||53 oz.|
|no salt added diced tomatoes||52 oz.|
|reduced fat Cheddar cheese||25 oz.|
|fresh parsley||0.5 oz.|
|1. Prepare Campbell’s Healthy Request Tomato Soup according to label directions. CCP: Heat to 145°F. CCP: Hold for hot service at 140°F.|
|2. Brown ground beef. CCP: Cook to 158°F. CCP: Transfer to serving pans, hold for hot service at 140°F. Keep pans covered to keep meat from drying out.|
|3. Place onions in serving pans. Cover pans and steam until tender. CCP: Cook to 145°F. CCP: Hold for hot service at 140°F.|
|4. Combine tomatoes and ketchup together in serving pans. CCP: Cover and heat to 145°F. CCP: Hold for hot service at 140°F.
|5. For each serving, portion the following foods/amounts into each serving bowl:
1 1/2 oz (3 1/3 Tbsp or #24 scoop) cooked beef
2 Tbsp (#30 scoop) cooked onions
3 fl oz ladle or spoodle tomato/ketchup mixture
6 fl oz ladle hot prepared Campbells Healthy Request Tomato Soup
6. Top with 1/2 oz (2 Tbsp or #30 scoop) cheese and a pinch of parsley.
7. Serve immediately.
- Sauté 9 tbsp minced garlic with onions when cooking the meat.
- For extra flavor, cook beef with 9 tbsp Montreal steak seasoning.
- For a crunchy garnish, sprinkle ½ oz French fried onions over each serving.
- Any variations to original recipe may alter nutrient analysis.
- Meal Contributions: Meat Alternate - 1 oz; Vegetables- 5/8 cup TOTAL (1/2 cup red/orange, 1/8 cup other, 1/8 cup additional)