As a vegetarian, it always proves a challenge to find something quick and easy to make that isn’t full of meat or unnatural ingredients. Thank goodness for Campbell’s Healthy Request Soups! With not a preservative in site, these are good soups that are good for you. Bonus – each recipe only contains 480 mg of sodium.
I’m a big fan of the Curried Cauliflower Lentil – for those who are gluten intolerant it’s the perfect option for something healthy and delicious.
When I’ve got a little more time to whip up something tasty, this vegetarian couscous is my go-to. Even better – it stores well for midnight snacking or later lunches.
Ingredients
| 1 tbsp (15 mL) | olive oil |
| 1 cup (250 mL) | onion, diced |
| 1 cup (250 mL) | bell pepper (any colour), diced |
| 1 cup (250 mL) | chickpeas, drained and rinsed |
| 1 cup (250 mL) | red kidney beans, drained and rinsed |
| 1 cup (250 mL) | dried fruits and nuts (cranberry, raisins, chopped apricots, cashews, peanuts) |
| 1 tbsp (15 mL) | garlic, chopped |
| 2 tbsp (30 mL) | Greek seasoning |
| 2 cups (500 mL) | couscous |
| 3 cups (750 mL) | CAMPBELL’S® Ready to Use Vegetable Broth |
| 1 cup (250 mL) | cherry tomatoes, cut in half |
| 2 tbsp (30 mL) | fresh parsley, chopped |
Directions
1. Heat oil over medium heat in a sauce pan. Add onions and peppers and sauté for 4 minutes or until the vegetables have softened and browned.
2. Add garlic, chickpeas, red kidney beans, dried fruits & nuts and Greek seasoning to pan and continue to sauté for another 2 minutes.
3. Add broth and bring to a boil over high heat.
4. Add couscous, cover and turn off the heat and let sit for 10 minutes.
5. After 10 minutes, fluff the couscous with a fork; add cherry tomatoes and parsley then stir to combine.
6. Enjoy!
