Andouille sausage sautéed with split peas and potatoes, simmered in Campbell's® Signature Low Sodium Chicken Culinary Foundation and finished with Mexican herbs.
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 and vegetable oil blend||2 1/2 tbsp.|
|andouille sausage||9.5 oz.|
|onion||7 oz.||1 1/2 cups|
|celery||7 oz.||1 1/2 cups|
|carrot||7 oz.||1 1/2 cups|
|dried yellow split peas||16 oz.||2 333/1000 cups|
|russet potato||32 oz.||10 1/2 cups|
|kosher salt||2 1/2 tbsp.|
|cornstarch||5 oz.||1 1/8 cups|
|water||9 fl oz.|
|garlic||2 oz.||6 tbsp.|
|paprika||2 1/2 tbsp.|
|dried Mexican oregano leaves||1 1/4 tbsp.|
|cumin||1 1/4 tbsp.|
|1. In large pot or kettle, heat oil over medium high heat. Add sausage. Brown slightly for about 2 minutes.|
|2. Add onions, celery and carrots. Sweat for 5 minutes or until onions are translucent.|
|3. Add Campbells® Signature Low Sodium Chicken Culinary Foundation and water. Bring to a boil.|
|4. Add split peas. Reduce heat, and simmer for 20 minutes or until just about tender.|
|5. Add potatoes and salt. Continue to simmer for 15 minutes or until tender.|
|6. In small bowl, whisk cornstarch and water together to make a slurry. Pour into kettle to thicken mixture.|
|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.