VEGETABLE CHOWDER

Made With:
Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 65
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 529mg
22%
Total Carbohydrate 11g
4%
Dietary Fiber 2.6g
10%
Protein 2.5g
5%
Vitamin A 51%
Vitamin C 65%
Calcium 5%
Iron 4%
Total Time

50 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

A rich chowder full of vegetables and herbs made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.  This soup has bright, fresh flavor with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 65
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 529mg
22%
Total Carbohydrate 11g
4%
Dietary Fiber 2.6g
10%
Protein 2.5g
5%
Vitamin A 51%
Vitamin C 65%
Calcium 5%
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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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

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

Instructions
1 1.  In a kettle, heat oil. Add onions and sweat 10 minutes, covered, stirring often, until softened and translucent.

2.  Remove lid, stir in garlic and cook 2 minutes.

2 3.  Add mushrooms and cook until almost dry.

3 4.  Stir in sweet potatoes and cook 2 minutes.

4 #160; Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and tomatoes.  Bring to a boil and simmer for 30 minutes.
5 Add fennel, peppers, kale, beans, zucchini, bay leaves, herbs, ground pepper and salt. Return to a simmer. Cook 15 minutes. Remove bay leaves.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

7. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.

 
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