TURKEY, VEGETABLE & LENTIL SOUP - Campbells Food Service

Made With:

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste!

View Product

Nutrition Facts

Serving Size

1 CUP (8 OZ LADLE)

Amount Per Serving

Calories 165

% Daily Value

Total Fat 2.5g

Saturated Fat 0.3g

Cholesterol 13mg

Sodium 90mg

Total Carbohydrate 24.1g

Dietary Fiber 4.3g

17%

Protein 12.6g

25%

Vitamin A 62%

Vitamin C 15%

Calcium 4%

Iron 12%

Total Time

85 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

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.

Nutrition Facts

Serving Size

1 CUP (8 OZ LADLE)

Amount Per Serving

Calories 165

% Daily Value

Total Fat 2.5g

Saturated Fat 0.3g

Cholesterol 13mg

Sodium 90mg

Total Carbohydrate 24.1g

Dietary Fiber 4.3g

17%

Protein 12.6g

25%

Vitamin A 62%

Vitamin C 15%

Calcium 4%

Iron 12%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	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
Servings	×	Profit Per Serving	=	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
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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
vegetable oil		2 tbsp.
onion	11 oz.	2 cups
garlic, minced		1 tbsp.
celery, diced	7 oz.	2 cups
carrot, peeled, diced	9 oz.	2 cups
paprika, smoked		1 tbsp.
cumin, ground		2 tsp.

1. To sauté vegetables, in kettle heat oil over medium-high heat:

Add onion and sauté 4 minutes or until tender.
Stir in garlic and continue to sauté 3 minutes.
Stir in carrots and celery, paprika and cumin powder. Ccontinue to cook, stirring often, for 3 minutes.

	Weight	Measure
Made With: Product Swanson® Unsalted Chicken Broth View Product
Swanson® Unsalted Chicken Broth		2 qt.
no salt added diced tomatoes, undrained	2 lb.	3 cups
lentils, dry, rinsed, drained	14 oz.	2 cups
cooked turkey, hot, diced into 1/4" pieces	12 oz.	3 cups
cooked brown rice	14 oz.	2 cups

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.

	Weight	Measure
fresh parsley, minced	1 oz.	1 cups
lemon juice		1 tbsp.

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.

Made With:

Product

Swanson® Unsalted Chicken Broth

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Swanson® Unsalted Chicken Broth

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