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Beef and Lentil “Poutine” Soup

Made With:


Campbell's® Low Sodium Chicken Stock

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.

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Tip: Homemade oven fries: Cut 3 medium russet potatoes into 1/2-inch (1 cm) thick sticks and toss with 2 tbsp (30 mL) oil, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Spread onto parchment paper–lined baking sheet; bake in 425°F (220°C) oven, turning halfway through cooking time, for 25 to 30 minutes or until crisp and golden, turning fries after 15 minutes.

Total Time

70 min.

Serving & Size

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
vegetable oil, divided 1/4 cup 60  mL
medium ground beef 2 lb kg
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.
Ingredients Weight Measure
Weight Measure
chopped onions (10 oz/285 g) 2 cups 500  mL
diced celery (4.4 oz/125 g) 1 cups 250  mL
diced carrots (5 oz/142 g) 1 cups 250  mL
minced garlic 2 tbsp 30  mL
each dried thyme and oregano 2 tsp 10  mL
salt, divided 1 3/4 tsp mL
pepper 2 tsp 10  mL
tomato paste 1/4 cup 60  mL
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.
Ingredients Weight Measure
Weight Measure
reconstituted Low Sodium Chicken Stock 2 cups 500  mL
red wine 1 cup 250  mL
lentils, drained 2 cans (19 oz each) cans (540 mL each)
diced tomatoes 1 can (28 oz each) can (796 mL each)
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.
Ingredients Weight Measure
Weight Measure
prepared frozen French fries 3 lb kg
cheddar cheese curds 3 cups 750  mL
chopped fresh parsley 1/2 cup 125  mL
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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