Enhanced vegetable soup with Campbell's Cream of Mushroom. Onions, carrot and peppers can be savored in a creamy, smooth, and delicious soup.
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.
|vegetable oil||2 tbsp.|
|Vidalia onion||2 cups|
|red bell pepper||3 cups|
|fresh parsley||0 1/2 cups|
|chives||0 1/2 cups|
|1. In a soup pot, heat oil over medium-high heat; add onions and carrots and sauté 4 minutes.
2. Add peppers and continue to cook 2 minutes or until tender.
|3. Add soup and water and bring to a boil; reduce heat and simmer soup 10 minutes.|
|4. Stir in parsley and chives and serve. Heat until internal temperature is 165ºF. or higher for 15 seconds. CCP: Hold at 140ºF. or higher.|