Total Time
min.
Serving & Size
8 oz / 250 ml
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Turn Campbell’s® Vegetarian Vegetable Soup into a classic Manhattan clam chowder with the addition of baby clams and diced cooked potatoes.
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
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
| × | = |
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.
| Instructions |
| 1 | Combine frozen soup with water. |
| 2 | Add all other ingredients. |
| 3 | Bring to a boil then reduce heat to simmer for 30 miniutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if required. |
