Serving & Size
1 CUP (8 OZ LADLE)
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.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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Ingredients & 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.