canned soups made better

I am not generally a canned soup fan BUT....I discovered Campbell's "Bean and bacon" and instead of adding a can of water as they suggest I add only half a can. I love that soup! Try it!
 

We don't eat a lot of soup, just a few times a year and when we go camping. I can't remember the last time I had to add water to a soup though. Today is one of the rare times, getting ready to have some of this tomato basil soup with a grilled cheese sandwich.

81JP7mppKkL._SX522AA522_PIbundle-12,TopRight,0,0_AA522_SH20_.jpg
 
They still make Bean with Bacon? My son used to love that.

I can do some Progresso Lentil or Chicken Noodle once in awhile.

I have Wolfgang pan- maybe I'll try his soup.
 
I love the O That's Good Soups. Don't do the canned soups or I make my own and freeze. Every now and then I will get one of the O soups as its two hearty servings for me . Love the Hawaiian rolls with it.
 
Nothing in the can is good for you, but at the same time Low sodium chicken broth makes everything better.....I also like the Bean with Bacon soup ,I just try to steer away from all that sodium. Tomato soup and grilled cheese...nothin' like it!
 
I love all soups but the salt content doesn't love me. Still trying to find a salt reduced brand {some of them are still too high} that doesn't taste like dishwater.
 
I haven't eaten canned soup for about forty years. MSG is used in so many of those soups, and lots of other things in them are bad for you. I boil some filtered water, thin-slice some carrots, chop some onion, chop some celery, dice some tomatoes, sans their seeds, tap in some pulverized Rosemary from my garden, ditto with the oregano, shake in some turmeric, press in some fresh garlic, add in some broccoli and mushrooms, throw in some cubed, sauteed tofu, throw in a bay leaf, let it come to a boil, again, and then simmer for about fifteen minutes. Soooooo good, and it only takes me about a half hour, total, from start to finish. Yeah, I get the convenience of eating "stuff" from cans, but I'll pass on the chemical garbage that comes with most of the canned products, even the so-called "all natural" ones. As my dad used to say, "Read the label."
 
As my dad used to say, "Read the label."
Click to expand...


If we could only see the label. Sometimes you got to have a magnifying glass to just read. I tend to look for sugar content and sodium. I mean just look at the sugar content in bread...It will drive you crazy. who wants all that sugar in your bread. If it's low in sodium or sugar it's gonna cost ya. My daughter has said that the reason we are healthy,is because I have always cooked our food from scratch.
 
Homemade is always better for health of course but if someone offered me a bowl of Campbell's bean with bacon soup I would not turn it down.
 
I started reducing the amount of water years ago as another poster suggested. It definitely heightens the flavor. It works for water but may not for other liquids..

I love Campbell's Cream of Broccoli Soup fixed my way. It would pass muster anywhere except a health food restaurant. The recipe calls for one can of milk. I initially substituted one half can of half and half; it was good. Then one day about a year ago I had no crackers for soup. So I toasted a couple of slices of white bread and dropped them in. The result was very nice. Just a couple of weeks ago I tried a full can of half and half—better. A week later I decided to have it again. This time I toasted the bread very brown to the point of having a little black—it was extraordinary. This is possibly my best creation ever using canned ingredients. My only seasonings were salt and pepper.
 
I read recently that vinegar cuts salt....Probably just the taste though. Still will consume it. Just if you over salt you can cut it.
 
I can't eat most canned soup because they contain gluten,a few that aren't, I don't care for. I make my own which is better in the long run. I'm big on saving left over veggies and bits of meat from dinner and freezing them. When I have enough I throw it all in a pot with onion,celery, potatoes and whatever else strikes my fancy. If I need more liquid I add a can of chicken or beef broth that is gluten free. The amount of salt in just that one or two cans of broth is enough for an entire pot of soup.
 
I simmer my own cut up veggies in low sodium chicken broth, along with a little diced up pork, add a can of Habitat Pea Soup and along with some French Crusty bread you got a nice meal for cold days.
 
Mizzkitt said:
I simmer my own cut up veggies in low sodium chicken broth, along with a little diced up pork, add a can of Habitat Pea Soup and along with some French Crusty bread you got a nice meal for cold days.
Click to expand...

I haven't seen this soup since I as a child! I don't recall the label saying "French-Canadian" but the rest of the yellow label is so familiar.

soup.png
 
That's the one Radish Rose, but now is is not as thick as the old days when you had to add water to it. They make a few versions of the pea soup and a vegetable version too.
 
I hardly ever buy canned soups anymore, though I used to really like a few of them. I still buy canned broth and occasionally a Cream of Mushroom to add to a casserole, though. I don't have any issue with sodium, thankfully.
 
James said:
Had some last week but now they also have it with ham! Great winter soup
Click to expand...

I haven't seen or heard about that brand since leaving the East Coast- 'Never add water to Habitant soup!'

I'd ask if that particular type is available without ham, but I guess it's not available in this area anyway.
 

You must log in or register to reply here.

Back
Top