A hearty classic soup chock full of vegetables, beef, and barley made with Campbell's® Signature Low Sodium Chicken Culinary Foundation. This soup is full of rich flavor with less than 600 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||2 tbsp.|
|beef for stew||2 lb.|
|onion||17 oz.||3 cups|
|garlic||1 oz.||0 1/4 cups|
|brown mushroom||2 lb.||12 cups|
|no salt added tomato paste||4.25 oz.||0 1/4 cups|
|fresh rosemary leaves||0 1/2 tbsp.|
|fresh thyme leaves||2 tbsp.|
|reduced sodium soy sauce||0 1/4 cups|
|cooked barley||17 oz.||3 cups|
|no salt added diced tomatoes||34 oz.||1 qt.|
|carrot||9 oz.||2 cups|
|green beans||7 oz.||2 cups|
|frozen whole kernel corn||10 oz.||2 cups|
|black pepper||1 tsp.|
|kosher salt||1 1/4 tbsp.|
|1. In a kettle, heat oil. Add beef and sauté 8 minutes or until very browned. Remove from kettle and drain well. Hold.|
|2. Add onions and sauté 8 minutes, stirring often, until very browned and caramelized.
3. Stir in garlic and continue to cook 2 minutes.
|4. Add mushrooms and continue to cook, stirring often, until browned and dry.|
|5. Mix in tomato paste, rosemary and thyme. Cook 1 minute, stirring often.|
|6. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, soy sauce, cooked barley and canned tomatoes. Bring to a boil. Reduce heat and simmer for 45 minutes.|
|7. Stir in carrots and green beans. Cook 5 minutes until almost tender.|
|8. Stir in corn, pepper and salt. Return to a simmer.
CCP: Ensure final coook step reaches a minimun internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
9. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.