You all know Andy Warhol’s Campbell’s Tomato Soup cans. Now those cans have been brought to life for a limited time.
Campbell’s are also offering everyone the chance to win their own ‘15 minutes of fame’ (or should that be 15 megabytes of fame?) by creating a recipe using a can of Campbell’s Condensed Tomato Soup.
The winner will receive:
a set of LE CRUESET cookware
a set of CAMPBELL’S LIMITED EDITION SOUP CANS
and a month’s supply of CAMPBELL’S SOUP
Also, the winning recipe will be professionally photographed and featured on the CAMPBELL’S website.
If you want to enter, you’ll have to be quick as the competition closes on Monday 14 October, with the winner being announced on Wednesday 16 October.
For more information and to enter the competition, visit the Campbell’s competition page.
So, am I entering the competition? Of course I am. When it comes to tomato soup, my recipes usually consist of:
1. Open can.
2. Pour into mug.
3. Microwave mug.
4. Drink soup straight from mug.
Or, if I’m feeling posh:
1. Open can.
2. Pour into saucepan.
3. Heat contents of saucepan.
4. Pour into bowl.
5. Drink with a spoon.
So I had to get creative. I decided to use the soup in a slow-cooked Quorn chilli and it was a delicious addition.
Slow-cooked Quorn chilli (serves 6)
500g Quorn mince (or other meatfree mince), leave frozen
1 large onion, chopped
1 can Campbell’s Condensed Tomato Soup
1 can chopped tomatoes
2 cans kidney beans, drained and rinsed
2 cloves garlic
1 red chill, chopped
2 tsp chilli powder
2 tsp cumin
salt and pepper
Put all the ingredients in the slow-cooker and heat on LOW for about 7-8 hours.
Serve with basmati rice, sour cream or yoghurt, and pitta bread.
Quorn soaks up a lot of water, so if it seems really thick when you add everything, add more water.