SPLIT PEA, POTATO AND SAUSAGE SOUP

SPLIT PEA, POTATO AND SAUSAGE SOUP

Nutrition Facts

Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 127
% 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 5.4g
11%
Vitamin A 20%
Vitamin C 6%
Calcium 4%
Iron 6%
Total Time

50 min.

Serving & Size

1 SERVING (1 CUP, 8 OZ LADLE)

Add To Pantry

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

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
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
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.

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
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
4 lb.
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
water 24  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 fl oz.
garlic 2 oz. tbsp.
paprika 2 1/2  tbsp.
dried Mexican oregano leaves 1 1/4  tbsp.
cumin 1 1/4  tbsp.
Instructions
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 Campbell’s® 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.
 
Newsletter

Sign up now!

©2017 CSC Brands LP, All Rights Reserved.