Featuring Campbell's Chicken Foundation, pasta sauce, ground beef and Worcestershire transform garden vegetable soup into a hearty meal.
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||200 oz.||4 cans|
|80% lean ground beef||8 lb.|
|cracked seasoned pepper blend||4 tsp.|
|Worcestershire sauce||0 1/4 cups|
|1. Mix soup, pasta sauce and water. Mix until well blended.
2. Add beef, seasoned pepper and Worcestershire sauce.
CCP: Heat until internal temperature is 165°F. or higher for 15 seconds, stirring occasionally.
CCP: Hold at 140°F. or higher for no more than 2 hours.
3. Portion using 6-oz. ladle (3/4 cup). Garnish each serving with 1/2 oz Goldfish crackers.