SPRING CHICKEN VEGETABLE SOUP (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, 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 88
% Daily Value
Total Fat 2.7g
4%
Saturated Fat 0.1g
1%
Cholesterol 13mg
4%
Sodium 194mg
8%
Total Carbohydrate 10.4g
3%
Dietary Fiber 1.6g
6%
Protein 5.3g
11%
Vitamin A 36%
Vitamin C 29%
Calcium 2%
Iron 4%
Total Time

45 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Yields

Grilled chicken and spring garden vegetables simmered in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation with farro and dill. Great taste with less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 88
% Daily Value
Total Fat 2.7g
4%
Saturated Fat 0.1g
1%
Cholesterol 13mg
4%
Sodium 194mg
8%
Total Carbohydrate 10.4g
3%
Dietary Fiber 1.6g
6%
Protein 5.3g
11%
Vitamin A 36%
Vitamin C 29%
Calcium 2%
Iron 4%

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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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 Instructions

Ingredients & Instructions

Weight Measure
canola oil 6 1/2  tbsp.
onion, diced 1/4-inch 23 oz. 6 1/2  cups
celery, diced 1/4-inch 20 oz. 5 1/2  cups
garlic, minced 2 oz. tbsp.
1. Heat oil over medium high heat in a large pot or kettle. Add onions, celery and garlic. Sweat for 3 to 5 minutes or until onions are translucent.
 
Weight Measure
carrot, peeled, 1/4-inch diced 15 oz. cups
red bell pepper, diced 1/4-inch 15 oz. cups
zucchini, diced 1/4-inch 23 oz. 7 1/2  cups
yellow squash, diced 1/4-inch 20 oz. 6 1/2  cups
frozen whole kernel corn 16 oz. cups
2. Add carrots, red pepper, zucchini, yellow squash and corn. Stir to combine. Cook for 3 to 5 minutes or until vegetables are slightly softened.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
water 24  cups
kosher salt tsp.
black pepper, ground 1 1/2  tsp.
farro, raw 10 oz. cups
3. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, salt, black pepper and farro. Bring to a simmer, and cook for 25 minutes.

 
Weight Measure
cooked diced chicken, frozen, thawed 32 oz. cups
4. Add chicken. Bring to a simmer, and cook for 5 minutes or until chicken is heated through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
Weight Measure
fresh dill weed 1 oz. tbsp.
7. Stir in fresh dill.

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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