Nutrition Facts
Serving Size
Amount Per Serving
Calories 290
% Daily Value
Total Fat 18g
28%
Saturated Fat 10g
50%
Cholesterol mg
0%
Sodium 1190mg
50%
Total Carbohydrate 17mg
6%
Dietary Fiber 2g
8%
Protein 15g
30%
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 290
% Daily Value
Total Fat 18g
28%
Saturated Fat 10g
50%
Cholesterol mg
0%
Sodium 1190mg
50%
Total Carbohydrate 17mg
6%
Dietary Fiber 2g
8%
Protein 15g
30%
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 beef, red peppers and green peppers in oil for about 5 minutes or until beef starts to brown and peppers are softened.
3. Stir beef mixture into soup; bring to simmer. Cook for about 5 minutes or until heated through. |
| 3 | For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tbsp (30 mL) shredded provolone, 2 tsp (10 mL) green onions and 1 tsp (5 mL) chili peppers. |
