VEGETABLE CHOWDER (REDUCED SODIUM)

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 66
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 181mg
8%
Total Carbohydrate 11.1g
4%
Dietary Fiber 2.6g
10%
Protein 2.6g
5%
Vitamin A 14%
Vitamin C 43%
Calcium 4%
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 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 66
% Daily Value
Total Fat 1.6g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 181mg
8%
Total Carbohydrate 11.1g
4%
Dietary Fiber 2.6g
10%
Protein 2.6g
5%
Vitamin A 14%
Vitamin C 43%
Calcium 4%
Iron 4%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive and vegetable oil blend tbsp.
onion, chopped 23 oz. qt.
garlic, peeled, minced 1 oz. tbsp.

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.

Weight Measure
brown mushroom, sliced 3 lb. 19 1/2  cups

3.  Add mushrooms and cook until almost dry.

Weight Measure
sweet potato, peeled, cut into 1" cubes 8 oz. cups

4.  Stir in sweet potatoes and cook 2 minutes.

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

View Product
Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
no salt added diced tomatoes, undrained 34 oz. qt.
5.  Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and tomatoes.  Bring to a boil and simmer for 30 minutes.
Weight Measure
fennel bulb, diced 1/2-inch 9 oz. cups
assorted bell peppers (green, red, yellow), diced 1-inch 21 oz. qt.
kale, chopped 2 oz. cups
low sodium black beans, canned, rinsed, drained 17 oz. cups
zucchini, diced 1/2-inch 9 oz. cups
bay leaf ea.
fresh rosemary leaves, minced 1/2  tbsp.
fresh marjoram leaves, minced tbsp.
fresh parsley, chopped 1/2  cups
black pepper, ground 1 1/2  tsp.
kosher salt 1 1/2  tsp.
6.  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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