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Vegan Mexican Quinoa 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

• Stew can also be made and reheated to order.

• Stew can also be used a filling for burritos.

• Substitute ancho chili powder for smoked paprika.

Tips:

Total Time

50 min.

Serving & Size

1 cup (250 mL)

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

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 2
Profit Per Meal

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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 2 tbsp 30  mL
diced butternut squash 6 cups 1  L
diced onions 1 1/2 cups 375  mL
minced garlic 30  mL
ground cumin 2 tsp 10  mL
dried oregano 1/2 tbsp 7  mL
smoked paprika 1 tsp 5  mL
salt and pepper, each 1/2 tsp 2  mL
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.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Vegan Vegetable Soup 1 pouch (4 lb) 1  pouch (1.81 kg)
water 1 cup 250  mL
cooked quinoa 3 cup 750  mL
black beans, drained and rinsed 1 can (540mL) 1  can (540mL)
corn 3/4 cup 175  mL
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.
Ingredients Weight Measure
Weight Measure
ripe avocado, thinly sliced (207 mL/7 oz) 1 1 
finely chopped tomatoes 3/4 cup 175  mL
finely chopped green onions 1/4 cup 60  mL
lime wedges
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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