When it comes to cool-weather dinnertime cravings, it can be easy to turn to the quickest, and often, not-so-healthy options. But winter temps also call for warm platefuls (or bowlfuls!) of quintessential veggies and legumes like pumpkin, squash, and black beans––and with Campbell’s® soup and Swanson® broth on hand, you can put those cravings on the table in no time. Here are three filling, nourishing, and easy-to-make recipes that turn your weeknight wishes into a comforting, veggie-forward fix.
Shingled Butternut Squash and Leek Gratin
Everybody loves a gratin, and why shouldn’t they? It’s a cheesy, creamy, filling crowd-pleaser that you can set and forget once the chopping is done. This version combines flavorful leeks and butternut squash with Campbell’s® Condensed Cream of Mushroom Soup, whole milk, Parmesan, and gruyere for a knockout dish that’s both warming and nourishing.
Instant Pot® Creamy Black Bean & Almond Soup
If beans had a social system, the black bean would be their representative. The extremely versatile legume is delicious in every iteration, and this creamy black bean and almond soup is no exception. A base of garlic, onion, coriander, and Swanson® Vegetable Broth ensures a flavorful foundation, while avocado, Greek yogurt, and crunchy almonds add texture and taste for a winning weeknight meal worth making night after night.
Creamy Pumpkin Soup
Few dishes stand up to autumn and winter weeknights better than a classic pumpkin soup. This version, with turmeric and coriander, gets its creamy consistency from blending Campbell’s® Condensed Cream of Chicken Soup with kabocha squash (fun fact: also called Japanese pumpkin). Served with a garlicky slice of toast, it’s as comforting as they come. Make it on Sunday and reheat it all week long.
