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Vegan African Peanut 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

Ladle 1 1/2 cups (345 mL) stew into serving bowl. Top with 2 tbsp (30 mL) peanuts and 1 tbsp (15 mL) cilantro.

Total Time

40 min.

Serving & Size

1 1/3 cups (325 mL)

Yields

Rich and velvety, this hearty and nutritious vegetable stew is packed with flavour and texture.

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 %

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Step 1
Profit Per Serving
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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
canola oil 1 cup 60  mL
diced sweet potato (about 1/2-inch dice) 4 cups L
minced garlic 4 tsp 20  mL
minced ginger 4 tsp 20  mL
ground cumin 2 tsp 10  mL
ground coriander 2 tsp 10  mL
paprika 2 tsp 10  mL
1 tsp (5 mL/4 g) hot pepper flakes 1 tsp mL
1. Heat oil in large rondeau set over medium heat; cook sweet potatoes for about 5 minutes or until slightly softened. Add garlic, ginger, cumin, coriander, paprika and hot pepper flakes. Cook, stirring, for about 5 minutes until fragrant.
Weight Measure
Campbell’s® Signature Vegan Vegetable Soup 1 pouch (4 lb) pouch (1.81 kg)
chopped collard greens 6 cups L
chunky peanut butter 1 cup 250  mL
lemon juice 1 cup 80  mL
2. Stir in soup; bring to simmer, stirring often. Stir in collard greens and peanut butter. Cook for 15 to 20 minutes or until sweet potatoes and collard greens are tender and stew is thickened. Stir in lemon juice. Keep warm for service. (Makes 11 cups/2.6 L).
Weight Measure
finely chopped toasted peanuts 1 cup 250  mL
finely chopped cilantro 1 cup 125  mL
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