Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the garlic, broccoli, carrots and cauliflower and cook until tender-crisp, stirring occasionally.
• Stir in the soup and milk and heat to a boil. Reduce the heat to low.  Cover and cook for 8 minutes or until the vegetables are tender, stirring occasionally.  Season to taste (we like cracked black pepper).

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 cups broccoli florets
• 2 medium carrot, peeled and sliced (about 1 cup)
• 1 cup cauliflower florets
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup milk