Garden vegetables, clams, tomatoes and potatoes simmered in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation flavored with fresh herbs and hot pepper sauce.
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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|olive and vegetable oil blend||10 tbsp.|
|garlic||2 oz.||13 cups|
|onion||25 oz.||7 cups|
|celery||12.5 oz.||3 1/2 cups|
|carrot||12.5 oz.||4 cups|
|green pepper||12.5 oz.||1 1/2 cups|
|red bell pepper||12.5 oz.||1 1/2 cups|
|diced tomatoes||72 oz.||8 1/2 cups|
|tomato puree||36 oz.||4 cups|
|bay leaf||4 ea.|
|chopped clams||153 oz.||3 cans|
|kosher salt||3 tbsp.|
|black pepper||6 1/2 tsp.|
|russet potato||84 oz.||10 1/2 cups|
|fresh oregano leaves||10 1/2 tsp.|
|fresh thyme leaves||8 1/2 tsp.|
|fresh Italian parsley||10 tsp.|
|hot pepper sauce||2 oz.||12 1/2 tsp.|
|1. Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.
|2. Add onions, celery, carrots, and peppers. Sweat for 4 to 5 minutes or until onions are translucent.
|3. Add tomatoes, tomato puree, bay leaves, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, chopped clams in juice, salt and black pepper. Bring to a simmer. Reduce heat. Cook for 10 to 12 minutes, or until vegetables are tender.
|4. Add potatoes, oregano and thyme. Simmer for 10 to 12 minutes, or until potatoes are tender.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
|5. Stir in fresh parsley and hot pepper sauce.
NOTE: Remove all bay leaves before use.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.