V8® Vegetable Juice and Swanson® Beef Broth help you surprise your patrons with a tangy and satisfying beef soup.
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.
|vegetable oil||3 tbsp.|
|boneless beef round steak||36 oz.|
|dried thyme||1 1/2 tsp.|
|black pepper||0 3/4 tsp.|
|white potato||13 oz.||3 cups|
|carrot||6.5 oz.||1 1/2 cups|
|onion||8 oz.||1 1/2 cups|
|celery||5 oz.||1 1/2 cups|
|1. Heat oil in large saucepot. Add beef and cook until browned, stirring often. Pour off fat.
2. Add vegetable juice, broth, thyme, pepper, potatoes, carrots, onion and celery. Heat to a boil. Cover and cook over low heat 30 minutes or until vegetables are tender. CCP: Hold at 140°F. or higher. Portion using 1-1/4 cups each. Garnish with parsley if desired.