Jazz up that canned soup! – quick and simple

 Pot with feet
I often don’t have time to prepare soups from scratch. Here are some of my favorite ways to flavor canned soup:

Spring Green Soup

1 can condensed Cream of Asparagus Soup
4-6 spears fresh asparagus chopped to about 1/2 inch pieces
1 soup can milk (1/2 & 1/2 if your diet allows!)
1/4 cup or so of fresh watercress
2-3 fresh sweet basil leaves
Cayenne pepper (to taste, optional)
Black pepper (to taste, optional)

Chop watercress very fine or combine all ingredients except fresh asparagus in blender for a couple minutes.

Place blended mixture and chopped asparagus in saucepan and heat slowly, stir occasionally. Garnish with sprigs of watercress.

Quick Beef & Horseradish

1 can condensed beef broth (not consume)
1 cup water
1 tablespoon prepared horseradish (not deli spread! grated horseradish)
1/2 teaspoon dried dill leaves
Sour cream

Combine soup, water, horseradish and dill in saucepan. Simmer slowly to blend flavors. Pour into mugs and top each with a dab of sour cream.

Quick Tomato Appetizer Soup

I’ve used this one more than once when people stopped in at dinner time. When you don’t have enough main course for unexpected guests (family members add soup and salad…

2-3 slices bacon
1 small onion, chopped
1 can condensed tomato rice soup
1/2 soup can water
1/2 soup can 1/2 & 1/2 or milk
1/2 cup cooked, cut green beans

Cook bacon until crisp in saucepan until crisp, remove and crumble. Pour off excess drippings. In same pan add onion and cook until tender. Add remaining ingredients and 2/3 of the bacon. Heat slowly and stir now and then. Serve in cups and sprinkle with remaining bacon.

“Of soup and love, the first is best”

– Spanish Proverb

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