Week 42 - Canned soup

Week 42: CANNED SOUP Buy soup when it is on sale. Soup counts towards vegetables.

Store bought can soups like my favorite brand, Campbell’s Chunky Style are an easy and somewhat inexpensive way to build food storage especially when on sale.   For my stored soups I will turn them into extra filling meals for 2-3 people by adding a cup of rice, beans or pasta and maybe some extra spices to bulk up the soup. This method works well for stretching you food dollars and making great use of your bulk dry stored foods.


There is so much you can do with canned soup.  One of my favorite cookbooks is the Campbell's one.  It tells me so many ways to cook with soup and mix it with meat, paste or veggies!  The recipe's are simple and fast!  Here are a few!   

From: Campbell's Community

Prep: 15 minutes
Cook: 10 hours 

Serves: 6

Slow Cooker Veggie Beef Stew

Ingredients:

2 tablespoons oil

1 1/2 pounds beef for stew, cut into 1-inch pieces

1 bag (about 24 ounces) frozen vegetables for stew

1 beef bouillon cube

1 1/2 cups V8® 100% Vegetable Juice

1 tablespoon all-purpose flour

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon dried oregano leaves, crushed

1/2 teaspoon dried thyme leaves, crushed

1/2 teaspoon dried rosemary leaves, crushed

1/2 teaspoon garlic salt

Directions:

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.

Place the beef, vegetables and bouillon cube in a 3 1/2-quart slow cooker. Stir the vegetable juice, flour, basil, oregano, thyme, rosemary and garlic salt in a medium bowl and pour it into the slow cooker.

Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.

Salsa Chicken Soup

3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

1/2 cup uncooked regular long-grain white rice

1 can (16 ounces) Campbell's® Pork and Beans

1/2 cup Pace® Chunky Salsa 

1 cup cubed cooked chicken

• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
• Stir the beans, salsa and chicken in the saucepan and heat through.