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Beef and Lentil “Poutine” Soup

Beef and Lentil “Poutine” Soup
Total Time

60 min.

Serving & Size

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Here’s a soup that tastes like a gourmet meal – with Canada’s favourite dish baked right on top!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
vegetable oil, divided 60 mL 1/4 cup
medium ground beef 1 kg 2 lb
chopped onions (10 oz/285 g) 500 mL 2 cups
diced celery (4.4 oz/125 g) 250 mL 1 cups
diced carrots (5 oz/142 g) 250 mL 1 cups
minced garlic 30 mL 2 tbsp
each dried thyme and oregano 10 mL 2 tsp
salt, divided 9 mL 1 3/4 tsp
pepper 10 mL 2 tsp
tomato paste 60 mL 1/4 cup
reconstituted Low Sodium Chicken Stock
500 mL
2 cups

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

red wine 250 mL 1 cup
lentils, drained 2 cans (540 mL each) 2 cans (19 oz each)
diced tomatoes 1 can (796 mL each) 1 can (28 oz each)
prepared frozen French fries 1 1/5 kg 3 lb
cheddar cheese curds 750 mL 3 cups
chopped fresh parsley 125 mL 1/2 cup
Instructions
1. Heat 2 tbsp (30 mL) oil in Dutch oven set over medium-high heat; cook beef for 8 to 10 minutes or until browned. Drain and transfer to plate.
2. In same pan, heat remaining oil; sauté onions, celery, carrots, garlic, thyme, oregano, 1 1/2 tsp (7 mL) salt, and pepper for about 10 minutes or until tender. Add tomato paste; cook for 2 minutes.
3. Add chicken stock, wine, reserved beef, lentils and tomatoes to pan; bring to boil. Reduce heat to medium-low; simmer for about 30 minutes or until mixture thickens.
4. Preheat broiler. Ladle beef mixture into ovenproof serving bowls; top with French fries tossed with remaining salt and cheese curds. Broil for 3 to 4 minutes or until cheese is melted and bubbly. Sprinkle with chopped parsley.
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