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Creamy Three-Bean Stew

Made With:

Soups

Signature Vegan Vegetable soup

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

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Tip

Spoon 1 1/3 cups (330 mL) stew into serving bowl. Top with 1 tbsp (15 mL) Parmesan cheese and 1 tsp (5 mL) parsley. Serve with warm rolls.

Total Time

50 min.

Serving & Size

1 1/2 cups (375 mL)

Yields

This vegetarian bean stew, spiked with garlic and fragrant herbs, makes a delicious lunch.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1 cup 60  mL
thinly sliced garlic 3 tbsp 45  mL
finely chopped fresh thyme 2 tbsp 30  mL
chopped fresh sage 2 tbsp 30  mL
finely chopped fresh rosemary 1 tbsp 15  mL
white beans, drained and rinsed 2 cans (540mL each) cans (540mL each)
black beans, drained and rinsed 1 can (540mL) can (540mL)
kidney beans, drained and rinsed 1 can (540mL) can (540mL)
1. Heat oil in large rondeau set over medium heat; cook garlic, thyme, sage and rosemary for about 3 minutes or until garlic is slightly softened. Stir in white beans, black beans and kidney beans.
Weight Measure
Campbell’s® Signature Vegetarian Vegetable Condensed Soup 1 tub (/2 lb) tub (908 g)
water 2 cups 500  mL
35% whipping cream 2 cups 500  mL
2. Cook, stirring, for about 5 minutes or until heated through. Stir in soup, water and cream; bring to simmer, stirring often. Cook for 20 to 25 minutes or until stew is thickened. Keep warm for service. Makes 9 cups (2 L).
Weight Measure
crusty Italian rolls
3. Preheat oven to 400°F (200°C). Heat rolls until lightly warmed.
Weight Measure
grated Parmesan cheese 1 cup 80  mL
finely chopped fresh parsley 3 tbsp 45  mL
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