SPLIT PEA, POTATO AND SAUSAGE SOUP

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 126
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.7g
4%
Cholesterol 4mg
1%
Sodium 567mg
24%
Total Carbohydrate 18.8g
6%
Dietary Fiber 3.8g
15%
Protein 5.3g
11%
Vitamin A 23%
Vitamin C 5%
Calcium 3%
Iron 6%
Total Time

50 min.

Serving & Size

1 SERVING (1 CUP, 8 OZ LADLE)

Yields

Andouille sausage sautéed with split peas and potatoes, simmered in Campbell's® Signature Low Sodium Chicken Culinary Foundation and finished with Mexican herbs.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 126
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.7g
4%
Cholesterol 4mg
1%
Sodium 567mg
24%
Total Carbohydrate 18.8g
6%
Dietary Fiber 3.8g
15%
Protein 5.3g
11%
Vitamin A 23%
Vitamin C 5%
Calcium 3%
Iron 6%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive and vegetable oil blend 2 1/2  tbsp.
andouille sausage, 1/4-inch diagonally sliced 10 oz.
1.  In large pot or kettle, heat oil over medium high heat.  Add sausage. Brown slightly for about 2 minutes.
Weight Measure
onion, diced 1/4-inch 7 oz. 1 1/2  cups
celery, diced 1/4-inch 7 oz. 1 1/2  cups
carrot, peeled, diced 1/4-inch 7 oz. 1 1/2  cups
2.  Add onions, celery and carrots.  Sweat for 5 minutes or until onions are translucent.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
water 24  cups
3.  Add Campbell’s® Signature Low Sodium Chicken Culinary Foundation and water.  Bring to a boil.
Weight Measure
dried yellow split peas, rinsed, drained 16 oz. 2 333/1000  cups
4.  Add split peas.  Reduce heat, and simmer for 20 minutes or until just about tender.
Weight Measure
russet potato, peeled, cut into 1/2- inch pieces 32 oz. 10 1/2  cups
kosher salt 2 1/2  tbsp.
5.  Add potatoes and salt.  Continue to simmer for 15 minutes or until tender.
Weight Measure
cornstarch 5 oz. 1 1/8  cups
water fl oz.
6.  In small bowl, whisk cornstarch and water together to make a slurry.  Pour into kettle to thicken mixture.
Weight Measure
garlic, minced 2 oz. tbsp.
paprika, smoked 2 1/2  tbsp.
dried Mexican oregano leaves, ground 1 1/4  tbsp.
cumin, ground 1 1/4  tbsp.
7.  Stir in garlic, paprika, oregano and cumin.

CCP:  Minimum internal temperature of 165°F for one minute.

CCP: Hold for hot service at 140°F or higher until needed.

8.  To Serve: Using an 8 oz ladle, portion 1 cup soup into bowl.
 
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