We created a new line of low-sodium, low-fat soups and sauces for the healthcare industry. The soups meet the nutritional requirements of modified diets but are so full bodied, full flavored and good tasting they work equally well on regular menus.
There is no other product line available on a national or regional level that can equal Eccles & Franklin's combination of quality, taste and value for the money. These products will come in 1 or 2 gallon bags with USDA nutritional labels, 4 gallons to a box, refrigerated or ready to heat and serve. Food Service directors are impressed with the quality, consistency, taste and the way they hold up after returning.
Eccles & Franklin Soups and Sauces are being produced in Roanoke Virginia, New York and California.
For more information call Carrine at 1-800-HEALTHY or email her at email@example.com.
Minestrone Soup - Classic Italian inspired utilizing low sodium beef broth, an array of vegetables, pasta and low sodium ham.
Vegan Minestrone Soup - Roasted vegetable & garlic broth, assorted vegetables and fine herbs.
Vegetable-Sirloin Soup - Hearty vegetables with sirloin tips.
Vegetable Soup - Balanced blend of chicken & tomato broths with assorted vegetables.
Vegan Vegetable Soup - Roasted begetable and tomato based broth with assorted sautéed vegetables, roasted garlic and fresh herbs.
Beef Barley Soup - Beef based soup with ground sirloin, tender barley and sautéed mirepoix.
Turkey & Wild Rice Soup - Diced turkey in low sodium broth with long grain white and wild rice, mirepoix and sage.
Chicken Noodle Soup - Diced white and dark chicken in low sodium chicken broth, egg noodles and light flavors of sage and thyme.
Split Pea Soup - Split peas cooked in a flavorful borth, finished with light cream.
Lentil-Rice Soup - Green lentils and long grain rice, roasted mirepoix and a hint of ham.
Cream of Mushroom Soup - Earthy flavors of fresh mushrooms, white mirepoix & roasted garlic.
Cream of Celery Soup - Sautéed celery combined with onion and carrot, 2% mile and thyme.
Cream of Chicken Soup - Rich chicken veloute with diced white and dark meat, sautéed mirepoix and poultry spices.
Cream of Potato Soup - Chowder based soup with diced russet potatoes finished with basil pesto.
Potato-Cheese Soup - Chowder based soup with russett potatoes and low sodium cheddar cheese.
Cream of Broccoli Soup - Cream based broccoli soup with a touch of buttermilk.
Vegetarian Chili - Hearty tomato based chili with zucchini, peppers, onion, carrot, mushroom & kidney beans with flavors of garlic and cumin.
New England Clam Chowder - Tender clams, diced russet potatoes and garden mirepoix in a velvety veloute with light cream and fresh herbs.
Bolognese, Creole, Curried Plum, Began Primavera, Alfredo, Roasted Tart Apple and Vidalia Onion Gravy, Poultry, Pork and Sausage Gravy, Natural Chicken, Beef and Vegetable Broths. All sauces and gravies are low in sodium and fat but rich in taste, flavor and aroma.
Hitting the numbers is easy. Making the numbers taste good is hard. 230 mg of sodium, 1.5 grams of fat, 0 grams of trans fat. We start making our soups and sauces to meet the numbers the RD demands. But we won't put our label on the product until we satisfy the taste requirements our executive chef demands.
Often Gluten, Dairy and Lactose Free. Always Rich in Flavor. In addition to being low in sodium, low in fat, our soups and sauces are often organic and often gluten, dairy and lactose free. But they always taste amazingly good. Our chefs take pride in creating flavorful products that have absolutely no trans fats, no hydrogenated fats, no artificial flavors or colors and no food additives.