Easy to prepare, flavorful vegetable soup made with Swanson® Unsalted Chicken Broth with under 200 mg of sodium per serving.
- Total time:
30 minutes
- Servings:
50
|
Ingredient |
Weight |
Measure |
|---|
|
Swanson® Unsalted Chicken Broth | |
2 gallon |
|
low-sodium canned diced tomatoes , #10 can |
102.0 oz. |
1 ea. |
|
celery , chopped |
10.0 oz. |
2.5 cup |
|
onion , chopped |
1.0 lb. |
2.667 cup |
|
salt | |
0.5 tsp. |
|
black pepper , ground | |
1 tsp. |
|
dried parsley flakes | |
0.25 cup |
|
granulated garlic |
0.5 oz. |
2 tbsp. |
|
onion powder |
0.5 oz. |
2 tbsp. |
|
canned low sodium whole kernel corn |
18.5 oz. |
2.75 cup |
|
canned low sodium diced carrots , drained |
18.0 oz. |
2.5 cup |
|
canned low sodium green beans , drained |
15.0 oz. |
3.5 cup |
|
canned low sodium green peas |
17.5 oz. |
2.5 cup |
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.
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).
Easy to prepare, flavorful vegetable soup made with Swanson® Unsalted Chicken Broth with under 200 mg of sodium per serving.
-
Total time:
30 minutes
-
Servings:
50
|
Ingredient |
Weight |
Measure |
|---|
|
Swanson® Unsalted Chicken Broth | |
2 gallon |
280000022463|
low-sodium canned diced tomatoes , #10 can |
102.0 oz. |
1 ea. |
|
celery , chopped |
10.0 oz. |
2.5 cup |
|
onion , chopped |
1.0 lb. |
2.667 cup |
|
salt | |
0.5 tsp. |
|
black pepper , ground | |
1 tsp. |
|
dried parsley flakes | |
0.25 cup |
|
granulated garlic |
0.5 oz. |
2 tbsp. |
|
onion powder |
0.5 oz. |
2 tbsp. |
|
canned low sodium whole kernel corn |
18.5 oz. |
2.75 cup |
|
canned low sodium diced carrots , drained |
18.0 oz. |
2.5 cup |
|
canned low sodium green beans , drained |
15.0 oz. |
3.5 cup |
|
canned low sodium green peas |
17.5 oz. |
2.5 cup |
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.
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).
