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Vegan Mexican Quinoa Stew

Vegan Mexican Quinoa Stew
Total Time

30 min.

Serving & Size

1 cup (250 mL)

Add To Pantry

With crowd-pleasing Mexican flavours, this tasty stew will attract meat lovers, too!

Recipe Yields:

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

Ingredients Metric Imperial
canola oil 30 mL 2 tbsp
diced butternut squash 1 1/2 L 6 cups
diced onions 375 mL 1 1/2 cups
minced garlic 30 mL
ground cumin 10 mL 2 tsp
dried oregano 7 1/2 mL 1/2 tbsp
smoked paprika 5 mL 1 tsp
salt and pepper, each 2 mL 1/2 tsp
Campbell’s® Signature Vegan Vegetable Soup
1 pouch (1.81 kg)
1 pouch (4 lb)

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.

water 250 mL 1 cup
cooked quinoa 750 mL 3 cup
black beans, drained and rinsed 1 can (540mL) 1 can (540mL)
corn 175 mL 3/4 cup
ripe avocado, thinly sliced (207 mL/7 oz) 1 1
finely chopped tomatoes 175 mL 3/4 cup
finely chopped green onions 60 mL 1/4 cup
lime wedges
Instructions
1. Heat oil in large rondeau set over medium heat; cook squash and onions for 3 to 5 minutes or until slightly softened. Add garlic, cumin, oregano, smoked paprika, salt and pepper. Cook, stirring, for 3 to 5 minutes or until fragrant.
2. Stir in Signature Vegan Vegetable Soup; bring to simmer, stirring often. Stir in 1 cup (250 mL) water, quinoa, black beans and corn. Cook for 15 to 20 minutes or until stew is thickened. Keep warm for service. Makes 16 cups (4 L) stew.

Recipe Tip

  1. Ladle 1 cup (250 mL) stew into serving dish. Top with 0.4 oz (11 g) avocado slices, 2 tbsp (30 mL) tomatoes and 1 tsp (5 mL) green onions. Serve with lime wedge.
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