Slow braised lima beans, green beans and sweet potatoes with garlic, onion and carrots in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation flavored with Moroccan inspired spices. Great taste with less than 200 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||6 1/2 tbsp.|
|garlic||1 oz.||3 1/2 tbsp.|
|onion||16 oz.||5 1/2 cups|
|carrot||13 oz.||4 cups|
|ground cardamom||3 1/2 tsp.|
|paprika||1 1/8 tbsp.|
|allspice||1 1/8 tbsp.|
|cinnamon||1 1/8 tbsp.|
|kosher salt||1 tsp.|
|baby lima beans||24 oz.||4 3/8 cups|
|green beans||18 oz.||9 cups|
|sweet potato||18 oz.||6 3/4 cups|
|1. Heat oil over medium high heat in a large pot or kettle. Add garlic, onions and carrots. Sweat for 2 to 3 minutes or until aromatic.|
|2. Add cardamom, paprika, allspice, cinnamon and salt. Saute for 1 to 2 minutes or until spices smell slightly toasted.|
|3. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a simmer.|
|4. Add lima beans, string beans and sweet potatoes. Bring to a simmer, and cook for 30 minutes or until vegetables are tender. Remove from heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
5. Portion: Using an 8 oz. ladle, portion 1 cup soup into bowl.