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Vegan African Peanut Stew

Made With:


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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• Can be served with brown rice or quinoa.

• Stew can also be made and reheated to order.

• Substitute kale or spinach for collard greens.


Total Time

40 min.

Serving & Size

1 1/3 cups (325 mL)

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

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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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
canola oil 1/4 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.
Ingredients Weight Measure
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 1/3 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).
Ingredients Weight Measure
Weight Measure
finely chopped toasted peanuts 1 cup 250  mL
finely chopped cilantro 1/2 cup 125  mL
Ladle 1 1/2 cups (345 mL) stew into serving bowl. Top with 2 tbsp (30 mL) peanuts and 1 tbsp (15 mL) cilantro.


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