Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) parsley.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 320
% Daily Value
Total Fat 21g
32%
Saturated Fat 10g
50%
Cholesterol 50mg
17%
Sodium 1430mg
60%
Total Carbohydrate 24mg
8%
Dietary Fiber 3g
12%
Protein 10g
20%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time
Not Available
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 320
% Daily Value
Total Fat 21g
32%
Saturated Fat 10g
50%
Cholesterol 50mg
17%
Sodium 1430mg
60%
Total Carbohydrate 24mg
8%
Dietary Fiber 3g
12%
Protein 10g
20%
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 | Prepare soup as directed. |
| 2 | Sauté sausage in oil for 8 to 10 minutes or until browned and cooked through. |
| 3 | Stir sausage and barley into soup; bring to simmer. Cook for 8 to 10 minutes or until heated through. Stir in spinach; cook for 3 to 5 minutes or until wilted. |
