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.
|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|
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.