With crowd-pleasing Mexican flavours, this tasty stew will attract meat lovers, too!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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|
|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.|
- 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.