It only takes 30 minutes to make this comforting and delicious soup packed with carrots, green beans and potatoes in a seasoned beef broth.
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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|vegetable oil||0 1/4 cups|
|garlic||2.5 oz.||12 cloves|
|dried parsley flakes||1 tbsp.|
|dried thyme||1 tbsp.|
|white potato||3 qt.|
|frozen cut green beans||3 qt.|
|1. Heat the oil in a stockpot over medium-high heat.
2.Add the onion, garlic, parsley and thyme and cook until the onion is tender-crisp.
CCP: Hold hot at 140 °F.
|3. Add the Swanson® 50 % Less Sodium Beef broth, carrots, potato and beans to the stockpot and heat to a boil. Reduce the heat to low.
4. Cover and cook for 15 minutes or until the vegetables are tender.
CCP: Hold for hot service at 140 °F.
- Serve with Garlic & Lime Grilled Chicken Skewers and ½ cup of fresh plums for a meal less than 500 calories.
- Recipe Tip/Variation*:You may substitute with Swanson® Beef Broth.
- Recipe variations may alter nutrient analysis.