CHEESEBURGER SOUP WITH CAMPBELL’S® HEALTHY REQUEST® TOMATO SOUP (K12)

CHEESEBURGER SOUP WITH CAMPBELL'S® HEALTHY REQUEST® TOMATO SOUP (K12)

Nutrition Facts

Serving Size
10 FL OZ (SERVED IN 12 FL OZ BOWL)
Amount Per Serving
Calories 249
% Daily Value
Total Fat 10.3g
16%
Saturated Fat 4.2g
21%
Cholesterol 48mg
16%
Sodium 551mg
23%
Total Carbohydrate 20.4g
7%
Dietary Fiber 1.8g
7%
Protein 18.5g
37%
Vitamin A 15%
Vitamin C 24%
Calcium 17%
Iron 11%

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
Total Time

Not Available

Serving & Size

10 FL OZ (SERVED IN 12 FL OZ BOWL)

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
150 oz.
cans
water 150 oz. cans
85% lean ground beef 5 lb.
yellow onion 53 oz.
no salt added diced tomatoes 52 oz.
ketchup 26 oz.
reduced fat Cheddar cheese 25 oz.
fresh parsley 0.5 oz.
Instructions
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 Campbell’s Healthy Request Tomato Soup

6. Top with 1/2 oz (2 Tbsp or #30 scoop) cheese and a pinch of parsley.

7. Serve immediately.

Recipe Tip

  1. Sauté 9 tbsp minced garlic with onions when cooking the meat.
  2. For extra flavor, cook beef with 9 tbsp Montreal steak seasoning.
  3. For a crunchy garnish, sprinkle ½ oz French fried onions over each serving.
  4. Any variations to original recipe may alter nutrient analysis.
  5. Meal Contributions: Meat Alternate - 1 oz; Vegetables- 5/8 cup TOTAL (1/2 cup red/orange, 1/8 cup other, 1/8 cup additional)
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