Nutrition Facts

Serving Size
1-1/4 CUP
Amount Per Serving
Calories 287
% Daily Value
Total Fat 11g
Saturated Fat 2.9g
Cholesterol 80mg
Sodium 887mg
Total Carbohydrate 13.8g
Dietary Fiber 1.9g
Protein 31.5g
Vitamin A 107%
Vitamin C 97%
Calcium 5%
Iron 17%
Total Time

70 min.

Serving & Size

1-1/4 CUP

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V8® Vegetable Juice and Swanson® Beef Broth help you surprise your patrons with a tangy and satisfying beef soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
V8® 100% Vegetable Juice
Swanson® Beef Broth
vegetable oil tbsp.
boneless beef round steak 36 oz.
dried thyme 1 1/2  tsp.
black pepper 0 3/4  tsp.
white potato 13 oz. cups
carrot 6.5 oz. 1 1/2  cups
onion 8 oz. 1 1/2  cups
celery 5 oz. 1 1/2  cups
fresh parsley
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.

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