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Butternut Squash Campbells Soups
Ingredients Well, for ingredients, you shall prepare for 1 tablepsoon of canola oil, 2.5 pound of butternut squash (peeled, seeded, cut into 1" (2.5 cm) cubes), 2 medium Granny smith apples (cored and sliced), 1 large size onion (peeled and chopped), 1 tablespoon of sugar, 1 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper, 1 box of Campbell's Ready to use organic vegetable broth, 1 tablespoon of butter or margarine and 12 fresh sage leaves. The Making Heat oil in saucepan over medium heat, add in squash, apples and onion. Cook until tender and add in sugar, coriander and cayenne pepper. Cook for another 2 minutes and stir constantly. Add broth and bring to boil. Cook for about 10 minutes over low heat until squash is tender. Transfer soup into a blender and puree until smooth. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage-flavoured butter and garnish with fried sage leaves.
Campbell's Roasted Tomato Barley Soup
Ingredients To prepare 1 can (796 mL) diced tomatoes, 2 large onions (peeled and diced), 1 tablespoon of (15 mL)minced garlic, 2 tablespoons of (30 mL) olive oil, 1 box (900 mL) Campbell's Ready to Use Organic Vegetable Broth, 2 stalks celery (diced), 1/2 cup (125 mL)uncooked barley, 2 tablespoons of (30 mL) chopped, fresh parsley leaves The Making Firstly, drain tomatoes, reserving juice. Toss tomatoes, onions and garlic with olive oil in roasting pan. Roast at 425°F (220°C) for 25 minutes. Add tomato mixture to large saucepan. Add reserved tomato juice, broth, celery and barley. Bring to boil. Cover and cook over low heat for 35 minutes or until barley is tender. Stir in parsley.
Campbell's Beef Soup Ingredients (4 servings)To prepare 1 tbsp of vegetable oil, 1 pound boneless beef sirloin steak (cut into 1-inch cubes), 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium), 1 (10.5 ounce) can Campbell's® Condensed French Onion Soup, 1 tablespoon Worcestershire sauce, 1 (24 ounce) bag frozen vegetables for stew (potatoes, carrots, celery) The Making Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Pour in soups, Worcestershire and vegetables. Bring to boil. Cover and cook over low heat for about 10 minutes or until vegetables are tender. Enjoy all these Campbells Soups! :)
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