1-800-461-SOUP(7687)

Beef and Lentil “Poutine” Soup

Made With:

Soups

Campbell's® Low Sodium Chicken Stock

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Total Time

70 min.

Serving & Size

Yields

Here’s a soup that tastes like a gourmet meal – with Canada’s favourite dish baked right on top!

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil, divided 1 cup 60  mL
medium ground beef 2 lb kg
1. Heat 2 tbsp (30 mL) oil in Dutch oven set over medium-high heat; cook beef for 8 to 10 minutes or until browned. Drain and transfer to plate.
Weight Measure
chopped onions (10 oz/285 g) 2 cups 500  mL
diced celery (4.4 oz/125 g) 1 cups 250  mL
diced carrots (5 oz/142 g) 1 cups 250  mL
minced garlic 2 tbsp 30  mL
each dried thyme and oregano 2 tsp 10  mL
salt, divided 1 tsp mL
pepper 2 tsp 10  mL
tomato paste 1 cup 60  mL
2. In same pan, heat remaining oil; sauté onions, celery, carrots, garlic, thyme, oregano, 1 1/2 tsp (7 mL) salt, and pepper for about 10 minutes or until tender. Add tomato paste; cook for 2 minutes.
Weight Measure
reconstituted Low Sodium Chicken Stock 2 cups 500  mL
red wine 1 cup 250  mL
lentils, drained 2 cans (19 oz each) cans (540 mL each)
diced tomatoes 1 can (28 oz each) can (796 mL each)
3. Add chicken stock, wine, reserved beef, lentils and tomatoes to pan; bring to boil. Reduce heat to medium-low; simmer for about 30 minutes or until mixture thickens.
Weight Measure
prepared frozen French fries 3 lb kg
cheddar cheese curds 3 cups 750  mL
chopped fresh parsley 1 cup 125  mL
4. Preheat broiler. Ladle beef mixture into ovenproof serving bowls; top with French fries tossed with remaining salt and cheese curds. Broil for 3 to 4 minutes or until cheese is melted and bubbly. Sprinkle with chopped parsley.
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