Nutrition Facts
Lentils are always a favorite and work well in any season. This soup is full of carrots, celery, onions, tomatoes and Swanson Unsalted Chicken Broth, finished with turkey and corn.
Recipe Yields:
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.
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 |
1. To sauté vegetables, in kettle heat oil over medium-high heat:
|
| 2. Add Swanson’s Unsalted alt Chicken Broth, tomatoes with juice and lentils. Bring to a boil; reduce heat and simmer 35-40 minutes or until lentils are tender. 3. Stir in turkey, corn and rice (if desired). Return to a simmer; cook 15 minutes more. |
| 4. Just before serving, stir in parsley and lemon juice. CCP- Heat to a minimum internal temperature of 165°F for one (1) minute. CCP- Hold for hot service at 140°F. 5. To Serve: Using an 8 oz ladle, portion 1 cup soup. |
