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Homestyle Turkey Vegetable Soup

Made With:



Carefully selected celery done to perfection.

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Pureed Diet: Puree soup in small batches in food processor. Reheat the soup, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds. HACCP Steps: 1. If soup is to be used immediately, hold at 60°C (140°F). 2. If soup is to be used the next day, it must reach 20°C (68°F) within 2 hours or 4°C (40°F) within 4 hours. 3. Soup may be held under refrigeration <4°C (40°F) for a maximum of 4 days. 4. Soup may be reheated one time only, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds.

Total Time

30 min.

Serving & Size

8 oz / 250 mL

To create a homestyle, creamy version of a broth soup, enhance Campbell’s® Condensed Cream of Celery Soup with diced turkey, lentils and chunky vegetables.

Nutrition Facts

Nutrition Facts

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

Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell's® Condensed Cream of Celery Soup 48 oz 1 1/2  L
Milk, whole 2 qt 1 9/10  L
Canned Lentils, drained 3 cup 750  mL
Turkey Breast, cooked, diced 1/4" 1 lb 450  g
Frozen Broccoli, chopped 2 lb 900  g
Carrots, shredded then chopped 1 cup 250  mL
Garlic Powder 1 tsp mL
Rosemary, dried 1 tsp 2 1/2  mL
Thyme, dried 1 tsp 2 1/2  mL
1. Combine soup, milk, lentils, turkey, broccoli, carrots and seasonings in a stockpot.
2. Heat to a boil over medium-high heat, stirring frequently.
3. Reduce heat to low. Simmer 10-15 minutes or until fully heated.
4. Garnish: Pour soup into bowls and garnish with chopped parsley.


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