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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
1. In a kettle, heat oil. Add onions and sweat 10 minutes, covered, stirring often, until softened and translucent.
3. Add mushrooms and cook until almost dry.
4. Stir in sweet potatoes and cook 2 minutes.
|5. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and tomatoes. Bring to a boil and simmer for 30 minutes.|
|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.