SPLIT PEA SOUP

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 197
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.3g
2%
Cholesterol 2mg
1%
Sodium 312mg
13%
Total Carbohydrate 32.1g
11%
Dietary Fiber 10.2g
41%
Protein 11.8g
24%
Vitamin A 118%
Vitamin C 24%
Calcium 5%
Iron 11%
Total Time

75 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Warm and comforting, this classic split pea soup with ham is made with Swanson® Unsalted Chicken Broth.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 197
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.3g
2%
Cholesterol 2mg
1%
Sodium 312mg
13%
Total Carbohydrate 32.1g
11%
Dietary Fiber 10.2g
41%
Protein 11.8g
24%
Vitamin A 118%
Vitamin C 24%
Calcium 5%
Iron 11%

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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 1 oz. tbsp.
onion, finely chopped 17 oz. cups
carrot, finely diced 14 oz. 2 1/4  cups
garlic, peeled, minced tbsp.
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 6 minutes, stirring often.
  • Add carrots and cook 2-3 minutes.
  • Mix in garlic and continue to cook 2 minutes while stirring.
Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth qt.
green spit pea 14 oz. cups
bay leaf, individual leaf(ves) leaves
2.  Add the Swanson Unsalted Chicken Broth, split peas and bay leaves. Bring to a boil, reduce heat and simmer 30 minutes or until peas soften and start to break down, thickening the soup. Remove from heat.

3.  Remove bay leaves. Puree soup with an immersion blender. Leaving some texture. Return to heat.
Weight Measure
smoked pork ham, diced 4 oz. cups
Yukon Gold potato, unpeeled, diced 5 oz. cups
carrot 5 oz. cups
celery 4 oz. cups
black pepper tsp.
4.  Stir in ham, potatoes, carrots, celery and pepper. Return to a simmer and cook 10 minutes or until vegetables are tender and heated through.
Weight Measure
lemon juice, fresh tbsp.
kosher salt tsp.

5.  Just before serving, stir in lemon juice and salt.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

6.  To Serve: Using an 8 oz ladle, portion 1 cup of soup.
 

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