Vegan Mexican Quinoa 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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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.

Total Time

50 min.

Serving & Size

1 cup (250 mL)

Yields

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

Nutrition Facts

Serving Size

Amount Per Serving

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% Daily Value

Total Fat g

Saturated Fat g

Cholesterol mg

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Total Carbohydrate mg

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Estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
canola oil	2 tbsp	30 mL
diced butternut squash	6 cups	1 L
diced onions	1 cups	375 mL
minced garlic		30 mL
ground cumin	2 tsp	10 mL
dried oregano	1 tbsp	7 mL
smoked paprika	1 tsp	5 mL
salt and pepper, each	1 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.

	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 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.

	Weight	Measure
ripe avocado, thinly sliced (207 mL/7 oz)	1	1
finely chopped tomatoes	3 cup	175 mL
finely chopped green onions	1 cup	60 mL
lime wedges

Recipes

Made With:

Soups

Signature Vegan Vegetable soup

Tip

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

Estimate your profit

Ingredients & Instructions

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