VEGETABLE BEEF BARLEY SOUP

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 177
% Daily Value
Total Fat 4.9g
8%
Saturated Fat 1.3g
7%
Cholesterol 39mg
13%
Sodium 579mg
24%
Total Carbohydrate 18.2g
6%
Dietary Fiber 2.9g
12%
Protein 17.1g
34%
Vitamin A 46%
Vitamin C 19%
Calcium 6%
Iron 12%
Total Time

75 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 177
% Daily Value
Total Fat 4.9g
8%
Saturated Fat 1.3g
7%
Cholesterol 39mg
13%
Sodium 579mg
24%
Total Carbohydrate 18.2g
6%
Dietary Fiber 2.9g
12%
Protein 17.1g
34%
Vitamin A 46%
Vitamin C 19%
Calcium 6%
Iron 12%

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
olive oil tbsp.
beef for stew, diced 1/8-inch 2 lb.
1. In a kettle, heat oil. Add beef and sauté 8 minutes or until very browned. Remove from kettle and drain well. Hold.
Weight Measure
onion, chopped 17 oz. cups
garlic, peeled, minced 1 oz. 0 1/4  cups
2. Add onions and sauté 8 minutes, stirring often, until very browned and caramelized.

3.  Stir in garlic and continue to cook 2 minutes.
Weight Measure
brown mushroom, chopped 2 lb. 12  cups
4. Add mushrooms and continue to cook, stirring often, until browned and dry.
Weight Measure
no salt added tomato paste 4 oz. 0 1/4  cups
fresh rosemary leaves, chopped 0 1/2  tbsp.
fresh thyme leaves tbsp.
5. Mix in tomato paste, rosemary and thyme. Cook 1 minute, stirring often.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water qt.
reduced sodium soy sauce 0 1/4  cups
cooked barley 17 oz. cups
no salt added diced tomatoes, undrained 34 oz. qt.
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.
Weight Measure
carrot, peeled, diced 1/4-inch 9 oz. cups
green beans, fresh 7 oz. cups
7. Stir in carrots and green beans. Cook 5 minutes until almost tender.
Weight Measure
frozen whole kernel corn 10 oz. cups
black pepper, ground tsp.
kosher salt 1 1/4  tbsp.
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.
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