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
- 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.
