A delicious blend of tomatoes, chick peas, cauliflower and lentils simmered in a vegetable broth with turmeric, cumin, cinnamon and chilies made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation. Great Mid-Eastern flavor, with less than 600 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|
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.
|olive oil||2 tbsp.|
|onion||11.25 oz.||2 cups|
|celery||3.5 oz.||1 cup|
|garlic||1 oz.||0 1/4 cups|
|cauliflower florets||15 oz.||1 qt.|
|turmeric||1 1/2 tsp.|
|ground coriander||1 tsp.|
|ground cinnamon||1 tsp.|
|ground red pepper||0 1/2 tsp.|
|no salt added diced tomatoes||34 oz.||1 qt.|
|low sodium chick peas (garbanzo beans)||34 oz.||5 cups|
|carrot||4.5 oz.||1 cup|
|zucchini||4.5 oz.||1 cup|
|lentils||27 oz.||1 qt.|
|raisins||5 oz.||1 cup|
|bay leaf||3 ea.|
|cilantro||1.5 oz.||1 cup|
|kosher salt||2 1/2 tbsp.|
|1. In a kettle, heat oil to sauté vegetables:
|2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a boil.|
|3. Stir in tomatoes, chickpeas, carrots, and zucchini. Return to a simmer.|
|4. Mix in lentils, raisins and bay leaves. Bring to a boil. Simmer 30 minutes or until lentils are tender.
CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
|5. Just before serving stir in cilantro and salt. Remove bay leaves before serving.
CCP: Hold hot at 140°F or higher for service.
6. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.