VEGETABLE SOUP MADE WITH SWANSON® UNSALTED BROTH (K-12)

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Tip

A batch of 50 servings makes about 27 lbs + 4 oz or about 3 gal. + 2 cups of soup.

Try substituting frozen vegetables for canned in this recipe.

Measure salt carefully in this recipe to control the sodium content.

Meal Contributions: Vegetable- 1/2 cup TOTAL (1/2 additional).

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 46
% Daily Value
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrate 8.8g
3%
Dietary Fiber 2g
8%
Protein 3.1g
6%
Vitamin A 25%
Vitamin C 9%
Calcium 3%
Iron 5%
Child Nutritional Content
  • mma: 0.0oz
  • grain: 0.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.5c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

30 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Easy to prepare, flavorful vegetable soup made with Swanson® Unsalted Chicken Broth with under 200 mg of sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 46
% Daily Value
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrate 8.8g
3%
Dietary Fiber 2g
8%
Protein 3.1g
6%
Vitamin A 25%
Vitamin C 9%
Calcium 3%
Iron 5%
Child Nutritional Content
  • mma: 0.0oz
  • grain: 0.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.5c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

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

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth gallons
low-sodium canned diced tomatoes, #10 can 102 oz. ea.
celery, chopped 10 oz. 2 1/2  cups
onion, chopped 1 lb. 2 667/1000  cups
salt 0 1/2  tsp.
black pepper, ground tsp.
dried parsley flakes 0 1/4  cups
granulated garlic 1 oz. tbsp.
onion powder 1 oz. tbsp.
1. Combine stock, tomatoes, celery, onions, salt, pepper, parsley, granulated garlic, and onion powder. Bring to boil. 2. Reduce heat and cover. Simmer for 20 minutes.
Weight Measure
canned low sodium whole kernel corn 19 oz. 2 3/4  cups
canned low sodium diced carrots, drained 18 oz. 2 1/2  cups
canned low sodium green beans, drained 15 oz. 3 1/2  cups
canned low sodium green peas 18 oz. 2 1/2  cups
3. Add corn, carrots, green beans, and green peas.

4. Cover and simmer for 15 minutes, or until vegetables are tender.

CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 140° F or higher .

5. Pour into serving pans.

6. Portion with an 8 oz ladle (1 cup).
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