VEGETABLE SOUP MADE WITH SWANSON® UNSALTED BROTH (K-12)
Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 47
% Daily Value
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 176mg
7%
Total Carbohydrate 8.8g
3%
Dietary Fiber 2g
8%
Protein 3.1g
6%
Vitamin A 0%
Vitamin C 9%
Calcium 3%
Iron 4%

vegetable soup made with swanson® unsalted broth (k-12)

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 102.000 oz. 1 ea.
celery , chopped 10.000 oz. 2.5 cup
onion , chopped 1.000 lb. 2.667 cup
salt 0.5 tsp.
black pepper , ground 1 tsp.
dried parsley flakes 0.25 cup
granulated garlic 0.500 oz. 2 tbsp.
onion powder 0.500 oz. 2 tbsp.
canned low sodium whole kernel corn 18.500 oz. 2.75 cup
canned low sodium diced carrots , drained 18.000 oz. 2.5 cup
canned low sodium green beans , drained 15.000 oz. 3.5 cup
canned low sodium green peas 17.500 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
low-sodium canned diced tomatoes , #10 can 102.000 oz. 1 ea.
celery , chopped 10.000 oz. 2.5 cup
onion , chopped 1.000 lb. 2.667 cup
salt 0.5 tsp.
black pepper , ground 1 tsp.
dried parsley flakes 0.25 cup
granulated garlic 0.500 oz. 2 tbsp.
onion powder 0.500 oz. 2 tbsp.
canned low sodium whole kernel corn 18.500 oz. 2.75 cup
canned low sodium diced carrots , drained 18.000 oz. 2.5 cup
canned low sodium green beans , drained 15.000 oz. 3.5 cup
canned low sodium green peas 17.500 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).

Made with:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next