Classic Campbell’s® Tomato soup gets a delicious, hearty enhancement with the addition of ham, beans and a pinch of rosemary and thyme.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||15 mL||1 tbsp|
|Onion, diced||625 mL||2 1/2 cups|
Campbell's® Condensed Tomato Soup
|Milk, whole||1.4 L||5 3/4 cups|
|Great Northern or White Kidney Beans, canned, drained||1.4 L||5 1/2 cups|
|Canned Diced Tomatoes||800 mL||3 1/4 cups|
|Ham, cooked, diced 1/4"||360 g||12 oz|
|Tomato Paste||180 g||6 oz|
|Wheat Bran||85 mL||1/3 cup|
|Garlic Powder||5 mL||1 tsp|
|Rosemary, dried||2.5 mL||1/2 tsp|
|Thyme, dried||2.5 mL||1/2 tsp|
|1. Heat oil in a stockpot. Add onion, sauté over medium heat until tender, about 1 minute.|
|2. Add soup, milk, beans, wheat bran, tomatoes, ham, tomato paste and seasonings; stir until fully blended. Reduce heat to low; simmer 10 to 15 minutes or until fully heated.|
- Garnish: Pour soup into bowls and garnish with chopped basil.