FOUNDATIONS Amazing ﬂ Avor from START to FINISH

culinary FOUNDATIONS amazing ﬂ avor from START TO FINISH

With Campbell’s® Signature Culinary Foundations, it’s easy to make your menu even more amazing. This low sodium, premium frozen concentrate is made with simple ingredients and is the perfect start for everything from entrées, soups, sides, and sauces. Flavors: Case Pack: • Low Sodium Chicken (22647) • Three 4 lb condensed trays • Low Sodium Vegetarian per case Vegetable (22648) Concentration: Product Features: • 3:1, reconstitute with water • Low sodium: 140 mg per ¼ cup concentrate Approximate Yield: (1 cup prepared with water) • 256 oz (2 gal) per tray • Recognizable ingredients • 768 oz (6 gal) per case • No artifi cial colors or fl avors Handling Statements: Great for: • Mix with 192 fl oz of water • Colleges & universities • Heat to 190°F • Corporate dining • Promptly refrigerate unused • Healthcare cooked product in separate • Restaurants container • Keep frozen until ready to use Shelf Life: • Do not use if punctured or torn • 21 months kept frozen, • Do not refreeze 5 days thawed • Cooked product may be kept refrigerated for 48 hours Campbell’s® Signature Low Sodium Chicken (22647) Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable fl avor, making it easy to create fl avorful entrées, soups, sauces, and other dishes. It contains no artifi cial colors, fl avors, partially hydrogenated oils or major allergens. Nutrition Facts RECIPES Serving Size 1/4 CUP (60 ML) CONCENTRATE Servings Per Container ABOUT 31

Amount Per Serving > Chicken Pho Noodle Bowl Calories 15 Calories from Fat 5 % Daily Value* > Pork Pozole Total Fat 0.5g 1% Saturated Fat 0g 0% > Spicy Almond Coconut Rice Trans Fat 0g Cholesterol 0mg 0% > Zesty Peanut Sauce Sodium 140mg 6% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Sugars 0g Protein 1g

Vitamin A 0% • Vitamin C 0% Calcium 0% • Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: INGREDIENTS: CHICKEN STOCK, Calories: 2,000 2,500 VEGETABLE BROTH (WATER, CARROTS, Total Fat Less than 65g 80g CABBAGE, ONIONS, CELERY, CELERY Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg LEAVES, PARSLEY), YEAST EXTRACT, Sodium Less than 2,400mg 2,400mg POTATO STARCH, CONTAINS LESS THAN Total Carbohydrate 300g 375g 2% OF: DEHYDRATED CHICKEN, SALT, Dietary Fiber 25g 30g CHICKEN FAT, FLAVORING. Chicken Pho Noodle Bowl

INGREDIENTS WEIGHT MEASURE Rice noodles 6 lb Water 1 gal + 2 qt Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb Onions, large, chopped 5 lb + 4 oz 16 each Ginger root, peeled, chopped 2 lb + 8 oz 3 qt + 1 cup Cinnamon sticks 16 each Star anise 16 each Garlic, whole cloves, peeled, crushed 3 oz 24 cloves Whole cloves 24 each Coriander seeds 16 each Reduced sodium soy sauce 1 cup Roasted chicken, pulled 9 lb + 14 oz 2 gal Carrots, sliced into coins 4 lb + 4 oz 4 qt Fresh bean sprouts, cleaned 3 lb + 10 oz 4 qt Shiitake mushrooms, chopped 4 lb 4 qt Green onions, chopped 2 oz 10 Tbsp + 2 tsp Thai chili pepper, julienned 1 lb 1 cup Cilantro, chopped 1 oz 10 Tbsp + 2 tsp Thai basil, chopped 1 oz 10 Tbsp + 2 tsp Limes, cut into 4 wedges 16 each YIELDS: 64 servings SERVING SIZE: 1 serving TOTAL TIME: 45 min

DIRECTIONS NUTRITION 1. Prepare rice noodles according to package directions. Drain, PER SERVING cover and hold until needed. Calories 356 2. In medium pot, add the water and Campbell’s® Signature Total Fat (g) 5.7 Low Sodium Chicken Culinary Foundation. Bring to a simmer. Sat. Fat (g) 1.4 3. Add onion, ginger root, cinnamon stick, star anise, garlic, Trans Fat (g) 0 whole cloves, coriander seeds and soy sauce. Bring to a boil Cholesterol (mg) 52 and lower to simmer for 30 minutes. Sodium (mg) 360 4. Strain the broth. Carbohydrate (g) 52 Dietary Fiber (g) 4.3 TO SERVE: On bottom of a 20 oz bowl, place ²⁄³ cup (#6 scoop) rice noodles, ½ cup (#8 scoop) roasted chicken, and ¼ cup (#16 Sugars (g) 5.85 scoop) each of carrot, bean sprouts, and shiitake mushrooms. Protein (g) 23.7 Ladle (8 oz) 1 cup broth on top. Garnish with ½ tsp each green Vitamin A (%DV) 100 onion, Thai chili pepper, cilantro, Thai basil and one lime wedge. Vitamin C (%DV) 50 Serve immediately. Calcium (%DV) 6 Iron (%DV) 10 CHEF’S TIP Potassium (%DV) 18 You may decide to build the bowl from a fresh station by following the build in the recipe. You may also decide to CCP: Ensure ﬁ nal cook step complete the bowl as you grab n go. You will just complete reaches a minimum internal the bowl and chill the broth. you will then build in a grab n go temperature of 165°F for one container. minute.

When garnishing, add sriracha (to taste) for a more robust ﬂ avor. CCP: Hold for hot service at 140°F or higher. Pork Pozole

INGREDIENTS WEIGHT MEASURE Vegetable oil 4 oz ½ cup Pork loin, boneless, diced 4 lb Vidalia onions, chopped 1 lb 3 cups Garlic, peeled, minced ½ oz 1 Tbsp Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb Water 1 gal + 2 qt Cumin, ground ¼ oz 2 tsp Chipotle chilies in adobo sauce, minced 4 each Low sodium canned diced tomatoes 3 lb + 10 oz 1 qt + 2 cups Hominy whole kernel corn, canned, rinsed, drained 3 lb + 12 oz 1 qt + 2 cups Cilantro, chopped 2 oz 1 cup YIELDS: 34 servings PREP TIME: 15 min SERVING SIZE: 1 cup COOK TIME: 50 min

DIRECTIONS NUTRITION 1. Heat ½ of the oil in a kettle over medium-high heat. PER SERVING 2. Add the pork and cook until it’s well browned, stirring often. Calories 175 3. Remove the pork from the kettle with a slotted spoon. Total Fat (g) 6 4. Add the remaining oil to the kettle and reduce the heat Sat. Fat (g) 0.9 to medium. Trans Fat (g) 0.1 5. Add the onion and garlic. Cook until tender. Cholesterol (mg) 38 6 . Add the Campbell’s® Signature Low Sodium Chicken Sodium (mg) 394 Culinary Foundation, water, cumin, chipotle peppers, tomatoes Carbohydrate (g) 13.7 and hominy to the kettle. Heat to a boil. Dietary Fiber (g) 2.2 7. Return the pork to the kettle. Reduce the heat to low. Cover Sugars (g) 1.89 and cook for 35 minutes or until the pork is cooked through and tender. Protein (g) 16.5 TO SERVE: Portion with an 8 oz ladle (1 cup). Vitamin A (%DV) 8 Garnish with a pinch of cilantro. Vitamin C (%DV) 10 Calcium (%DV) 4 Iron (%DV) 6 CHEF’S TIP Potassium (%DV) 7 Hominy is dried white or yellow corn kernels with the germ and hull removed. When canned, it's ready-to-eat. The form of ground hominy is also known as corn grits or simply grits. CCP: Ensure ﬁ nal cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold for hot service at 140°F or higher. Spicy Almond Coconut Rice

INGREDIENTS WEIGHT MEASURE Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb Water 1½ gal Unsweetened coconut milk 4 lb + 10 oz 2 qt + 1¼ cups Long grain white rice, unprepared 6 lb + 9 oz 4 qt Lemon zest 1¼ oz 6 Tbsp Garlic powder ½ oz 1 Tbsp + 2 tsp Crushed red pepper ½ oz 1 Tbsp + 2 tsp Almonds, slivered, toasted 2 lb + 3 oz 2 qt + 1¼ cup Green onions, chopped 1 lb + 4 oz 1 qt +1½ cup YIELDS: 117 servings PREP TIME: 15 min SERVING SIZE: ½ cup (#8 scoop) COOK TIME: 25 min

DIRECTIONS NUTRITION 1. Heat Campbell’s® Signature Low Sodium Chicken Culinary PER SERVING Foundation, water and coconut milk over medium-high heat Calories 183 and bring to a boil. Total Fat (g) 8.3 2. Stir in the rice, lemon zest, garlic powder and red pepper. Sat. Fat (g) 3.7 Reduce the heat to low. Trans Fat (g) 0 3. Cover and cook for 20 minutes or until the rice is tender, Cholesterol (mg) 0 stirring occasionally. Sodium (mg) 42 4. Stir in the almonds and onions in the saucepan. Carbohydrate (g) 23.6 5. Portion size = ½ cup (#8 scoop) Dietary Fiber (g) 1.5 Sugars (g) .53 Protein (g) 4.3 Vitamin A (%DV) 2 Vitamin C (%DV) 4 Calcium (%DV) 4 Iron (%DV) 10 Potassium (%DV) 4

CCP: Heat to a minimum internal temperature of 165°F for one minute.

CCP: Serve immediately or hold for hot service at 140°F or higher until served. Zesty Peanut Sauce

INGREDIENTS WEIGHT MEASURE Brown sugar 15 oz 2 cups Creamy peanut butter 10 lb + 4 oz 1 gal + 2 cups Vegetable oil 3 cups Reduced sodium soy sauce 1 qt + 1 cup Lime juice 1 qt Garlic 7 oz 1¾ cups Ginger root, peeled, minced 2¾ oz 1 cup Cayenne pepper, ground ¾ tsp Campbell’s® Signature Low Sodium Chicken Culinary Foundation 1 lb 2 cups Water 2 qt + 2 cups Unsweetened coconut milk 1 gal Heavy cream 2 qt YIELDS: 313 servings PREP TIME: 10 min SERVING SIZE: ¼ cup (2 oz ladle) COOK TIME: 20 min

DIRECTIONS NUTRITION 1. Stir brown sugar, peanut butter, oil, soy sauce, lime juice, PER SERVING garlic, ginger, and cayenne pepper in a saucepan. Calories 161 2. Cook and stir over medium heat for 15 minutes or until the Total Fat (g) 14.4 mixture is thickened. Sat. Fat (g) 5.2 3. Add Campbell’s® Signature Low Sodium Chicken Culinary Trans Fat (g) 0 Foundation, water, coconut milk and heavy cream. Bring to a Cholesterol (mg) 8 simmer. Sodium (mg) 217 4. Portion each serving with a 2 oz ladle (¼ cup). Carbohydrate (g) 5.9 Dietary Fiber (g) 0.8 CHEF’S TIP Sugars (g) 3.1 Protein (g) 4 Great as a base for grilled chicken dishes or a dipping sauce Vitamin A (%DV) 2 for spring rolls. Vitamin C (%DV) 2 Calcium (%DV) 2 This sauce can be held at 140°F for up to 4 hours until served. Iron (%DV) 6 Potassium (%DV) 4 This sauce can be made the day before service. On the day of service, reheat the sauce you need to 165°F for 1 minute, within 4 hours. CCP: Heat to a minimum internal temperature of 165°F for one minute.

CCP: Serve immediately or hold for hot service at 140°F until served. Campbell’s® Signature Low Sodium Vegetarian Vegetable (22648) Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden fl avor to a variety of soups, sauces, and more. It contains no artifi cial colors, fl avors, partially hydrogenated oils or major allergens. Nutrition Facts RECIPES Serving Size 1/4 CUP (60 ML) CONCENTRATE Servings Per Container ABOUT 31

Amount Per Serving > Chilapachole Calories 10 Calories from Fat 0 (Spicy Tomato Crab Soup) % Daily Value* Total Fat 0g 0% > Farro Curry Vegetable Bowl Saturated Fat 0g 0% Trans Fat 0g > Roasted Vegetable and Cholesterol 0mg 0% Sodium 140mg 6% Quinoa Bowl Total Carbohydrate 2g 1% > Dietary Fiber 0g 0% Tuscan Kale and Bean Soup Sugars 0g Protein 0g

Vitamin A 4% • Vitamin C 0% Calcium 0% • Iron 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g INGREDIENTS: VEGETABLE BROTH (WATER, Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg CARROTS, CABBAGE, ONIONS, CELERY, Sodium Less than 2,400mg 2,400mg CELERY LEAVES, PARSLEY), YEAST Total Carbohydrate 300g 375g EXTRACT, POTATO STARCH, CONTAINS Dietary Fiber 25g 30g LESS THAN 2% OF: FLAVORING, SALT. Chilapachole (Spicy Tomato Crab Soup)

INGREDIENTS WEIGHT MEASURE Onion, small, peeled, quartered 2 lb + 12 oz 18 each Tomatoes, large, cut into quarters 7 lb + 4 oz 18 each Red bell peppers, small, seeded, cut in half lengthwise into quarters 2 lb + 14 oz 18 each Serrano chili peppers, seeded, ¼" sliced 7 lb 70 each Vegetable oil 2 cups Garlic, peeled, minced 4 oz 1 cup Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb 2 qt Water 1 gal + 2 qt Fresh parsley, chopped 2 oz 1 cup Refrigerated lump crabmeat, drained 1 lb 1 qt Black pepper, cracked 1 tsp Limes, cut into 4 wedges 12 each YIELDS: 48 servings PREP TIME: 25 min SERVING SIZE: 1 cup COOK TIME: 15 min

DIRECTIONS NUTRITION 1. Place the onion, tomato, red pepper and chili peppers into a PER SERVING large bowl or pan. Add the oil and toss to coat. Calories 155 2. Heat a large skillet over medium heat. Add the vegetables and Total Fat (g) 9.6 cook for 3 minutes, stirring occasionally. Add the garlic and Sat. Fat (g) 0.7 cook for 2 minutes or until the vegetables are well browned, Trans Fat (g) 0.2 stirring occasionally. Remove and reserve the chili peppers from the skillet. Cholesterol (mg) 9 3. Remove the remaining vegetables to a blender. Add Sodium (mg) 141 Campbell’s® Signature Low Sodium Vegetarian Vegetable Carbohydrate (g) 15.2 Culinary Foundation, water and parsley. Cover and blend for Dietary Fiber (g) 2.7 2 minutes or until the mixture is smooth. Pour the vegetable Sugars (g) 6.85 mixture into a saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook Protein (g) 3.8 for 2 minutes or until the mixture is hot. Season with ground Vitamin A (%DV) 40 black pepper. Vitamin C (%DV) 240 4. Mince the reserved chili peppers. Sprinkle the soup with the Calcium (%DV) 6 chili peppers and serve with the lime slices. Iron (%DV) 6 5. Portion size = 1 cup (8 oz ladle) Potassium (%DV) 13

CCP: Heat to a minimum internal temperature of 165°F for one minute.

CCP: Hold for hot service at 140°F or higher. Farro Curry Vegetable Bowl

INGREDIENTS WEIGHT MEASURE Water 1 gal + 2qt Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb Farro 8 lb 1 gal + 1 qt Vegetable oil 2 cups Ginger root, peeled, minced 5½ oz 2 cups Garlic, peeled, chopped 5 oz 1 cup Curry powder 1 cup + 5 ¹⁄³ Tbsp Low sodium chickpeas (garbanzo beans), rinsed, drained 2 lb + 13 oz 3 cans Unsweetened coconut milk 14 lb 1 gal + 3 qt Kosher salt 1 Tbsp + 1 tsp Agave 1 cup Spinach, julienned 6 lb 5 gal + 2 ½ qt Carrots, shredded 11 lb + 10 oz 3 gal Cauliflower, chopped 11 lb + 4 oz 3 gal Cornstarch 3 cups Water 3 cups Green onions, chopped 1 oz 5 Tbsp YIELDS: 44 SERVING SIZE: 1 serving TOTAL TIME: 40 min

DIRECTIONS NUTRITION 1. In medium pot, add water and Campbell’s® Signature Low PER SERVING Sodium Vegetarian Vegetable Culinary Foundation. Bring to Calories 821 a simmer. Total Fat (g) 44.3 2. Add farro and cook about 12 minutes or until soft on the sides Sat. Fat (g) 28.7 and ﬁ rm in the middle. Trans Fat (g) 0.2 3. Heat a medium sized pot on low. Add vegetable oil, ginger, Cholesterol (mg) 0 garlic and curry powder and cook for 2 minutes. Sodium (mg) 486 4. Add chickpeas, coconut milk, salt, agave, spinach, carrot and cauliﬂ ower. Bring to a low simmer for 20 minutes. Carbohydrate (g) 97.7 5. Mix cornstarch and cold water in a small bowl. Dietary Fiber (g) 18.4 6. Add the cornstarch and mixture to the pot and stir. Simmer for Sugars (g) 15.31 5 minutes. Protein (g) 21.6 Vitamin A (%DV) 520 TO SERVE: Place 1 cup farro (two #8 scoops) in one side of the Vitamin C (%DV) 140 serving bowl. Place 2 cups (two 8 oz spoodles) of the vegetable Calcium (%DV) 20 curry mixture in the center of the bowl. Garnish with a pinch of Iron (%DV) 70 green onion. Serve immediately. Potassium (%DV) 52

CHEF’S TIP CCP: Heat to a minimum You may decide to build the bowl from a fresh station by internal temperature of 165°F following the build in the recipe. You may also decided to for one minute. complete the bowl as grab n go. You will then build in a grab n go container. CCP: Hold for hot service at 140°F or higher. To substitute agave in this recipe, use 4 Tbsp honey. Roasted Vegetable and Quinoa Bowl

INGREDIENTS WEIGHT MEASURE Water 1 gal + 2 qt Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb Quinoa, rinsed 8 lb 4 qt Broccoli, ﬂ orets 10 lb 4 gal Olive oil 1 cup Garlic, peeled, minced 3 oz ¾ cup Sweet potatoes 9 lb + 2 oz 32 each Olive oil ½ cup Garlic, peeled, minced 3 oz ¾ cup Sriracha hot chili sauce ½ cup Low sodium chickpeas (garbanzo beans), canned, rinsed, drained 5 lb + 10 oz Olive oil 1 cup Reduced sodium soy sauce ½ cup Curry powder 10 Tbsp Sriracha hot chili sauce 2 Tbsp Asparagus, spears, trimmed 4 lb 3 qt Olive oil ½ cup Olive oil ½ cup Kale, chopped 9 lb + 8 oz 8 gal Lime juice 2 Tbsp + 2 tsp Chili powder 5 Tbsp + 1 tsp Limes, cut into 4 wedges 12 YIELDS: 48 SERVING SIZE: 1 serving TOTAL TIME: 40 min

DIRECTIONS NUTRITION 1. Preheat oven to 400°F. PER SERVING 2. In a medium pot, add water and Campbell’s® Signature Low Calories 616 Sodium Vegetarian Vegetable Culinary Foundation. Bring to Total Fat (g) 22.6 a simmer. Sat. Fat (g) 2.9 3. Add quinoa and cook about 10 minutes or until soft on the Trans Fat (g) 0 sides and fi rm in the middle. Cover and hold until needed. Cholesterol (mg) 0 4. Toss the following together in seperate mixing bowls: Sodium (mg) 502 • Broccoli, and the fi rst measure of olive oil, and garlic • Sweet potatoes, the second measure of olive oil and garlic Carbohydrate (g) 88.7 and the fi rst measure of sriracha sauce Dietary Fiber (g) 17.6 • Chickpeas, the third measure of olive oil, soy sauce, curry Sugars (g) 10.17 powder and the second measure of sriracha sauce Protein (g) 24.1 • Asparagus and the fourth measure of olive oil Vitamin A (%DV) 670 5. Place broccoli, sweet potato and chickpea mixtures on seperate sheet pans. Roast in the oven for 10 minutes or until Vitamin C (%DV) 530 golden brown. Calcium (%DV) 40 6. Place asparagus on seperate sheet pan and bake for 12 Iron (%DV) 50 minutes. Potassium (%DV) 58 7. In a sauté pan, add fi fth measure of olive oil, kale, lime juice and chili powder. Cook over medium heat for 5 minutes. CCP: Ensure fi nal cook step reaches a minimum internal TO SERVE: Scoop 1 cup (two #8 scoops) quinoa in the center temperature of 165°F for one of a serving bowl. Add ³⁄8 cup (#10 scoop) of each of the 5 minute. vegetable mixtures around the sides. Top with a lemon wedge. Serve immediately. CCP: Hold for hot service at 140°F or higher. Tuscan Kale and Bean Soup

INGREDIENTS WEIGHT MEASURE Vegetable oil 4 Tbsp Onions, chopped 2 lb + 4 oz 1 qt + 2 cups Garlic, peeled, minced 2 oz 8 Tbsp Celery, diced ¼" 7 oz 2 cups Carrots, ﬁ nely diced 1 lb + 2 oz 1 qt Kale, rough chopped 2 lb Red pepper, crushed ½ tsp Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb Water 1 gal + 2 qt No salt added diced tomatoes, undrained 4 lb + 4 oz 2 qt Dry white wine 2 cups Low sodium cannellini beans, canned, rinsed, drained 2 lb + 14 oz 2 qt Basil leaves, fresh, chiffonade 1 cup Fennel, dry, ground ½ tsp Rosemary leaves, fresh, ﬁ nely chopped 2 Tbsp Black pepper, ground 2 tsp Kosher salt 3 Tbsp Parmesan cheese, freshly grated 7 oz 2½ cups Red bell pepper, diced ¼" 6 oz 1 cup YIELDS: 46 PREP TIME: 10 min SERVING SIZE: 1 cup COOK TIME: 45 min

DIRECTIONS NUTRITION 1. In a kettle, heat oil to sauté vegetables. PER SERVING • Add onion and sauté 3 minutes. Calories 98 • Stir in garlic and sauté 1 more minute. Total Fat (g) 2.7 • Stir in celery, carrots, kale, and pepper ﬂ akes. Sauté 3 minutes. Sat. Fat (g) 0.8 2. Add Campbell’s® Signature Low Sodium Vegetarian Trans Fat (g) 0 Vegetable Culinary Foundation, water, tomatoes and wine. Bring to a boil. Simmer for 20 minutes. Cholesterol (mg) 3 3. Stir in the beans, herbs, black pepper and salt. Return to a Sodium (mg) 587 simmer for 25 minutes. Carbohydrate (g) 12.5 4. Just before serving, stir Parmesan cheese and red bell pepper Dietary Fiber (g) 3.5 into the soup. Sugars (g) 3.21 5. Use an 8 oz ladle to portion each serving of soup (1 cup). Protein (g) 4.7 Serve immediately. Vitamin A (%DV) 90 Vitamin C (%DV) 60 Calcium (%DV) 15 CHEF’S TIP Iron (%DV) 6 The soup can be made the day before leaving out the kale. Add Potassium (%DV) 10 the kale when the soup is reheated to keep it looking fresh.

CCP: Heat to a minimum internal temperature of 165°F for one minute.

CCP: Hold for hot service at 140°F or higher. Explore Campbell’s® Classic, Signature and Reserve soups at CampbellsFoodservice.com

For more information, contact your Campbell’s Foodservice Sales Representative, call 1.800.TRY.SOUP (879.7687) or email [email protected].