Soup - it warms and comforts us, feeds us, wraps itself around us like a hug, fills a home with charm and aroma while it simmers on the stove. When prepared last minute, soup is an easy mealtime solution, and with the help of canned products, delicious homemade soup can be a snap.
Cream Soups
The soup aisle of the supermarket provides many cream soup options - chicken, celery, mushroom, asparagus, broccoli, cheddar - that can provide the base for a hearty chowder or soup. Try any one of them, or a combination of them, in the recipes below.
Corn-Chowder
Ingredients
- 10 oz. can of cream of celery soup
- 10 oz. water
- 10 oz. milk
- 1 Tbsp. of chicken or vegetable bouillon powder
- Salt, pepper, cayenne pepper
- 2-3 slices of ham (cubed)
- 1-2 chopped green onions
- 1 c frozen corn (thawed)
Directions
- In a large pot whisk together soup, water and milk. Warm over medium heat, whisking occasionally.
- Add the remaining ingredients, stir and bring the soup to a boil and serve or let simmer on low heat for 30 minutes or more.
Notes
- Add more or less of the ingredients according to preference, i.e. add more water for a thinner soup or more corn for more substance. Chopped celery also makes a nice addition.
- For more substance add an extra 1/2 cup of milk and 1/2 cup of water as well as 1 cup of prepared macaroni and cheese.
Serves 4-6.
Cream of Rice and Vegetable
Ingredients
- 10 oz. can of cream of chicken
- 20 oz. water
- 10 oz. milk
- 1 Tbsp. of chicken or vegetable bouillon powder
- 1 cup each of cooked rice, chopped cooked vegetables and chicken
- Salt and pepper
Directions
- In a large pot whisk together soup, water and milk. Warm over medium heat, whisking occasionally.
- Add remaining ingredients. Stir and bring the soup to a boil and serve or let simmer on low heat for 30 minutes or more.
Notes
- 2 or 3 cups of left over turkey-fried rice can be used instead of rice, vegetables and chicken.
Serves 6.
Tomato Soups
While there is less variety of canned tomato-based soups than there are creams, there is nonetheless a world of possibilities.
Minestrone Soup
Ingredients
- 10 oz. can of tomato soup
- 10 oz tomato-vegetable soup
- 40 oz. water
- 2 Tbsp. of vegetable or beef bouillon powder
- 1 tsp. onion powder
- 1/2 tsp garlic powder
- 1-2 tsp. of pepper
- 1 cup chopped cooked vegetables (frozen Californian mix provides a good chunky option)
- 1 cup of either cooked rice or small pasta
- 1/2 cup of cooked sausage, ground beef or beef or pork roast cut into small chunks (optional)
Directions
- In a large pot whisk or stir together soup and water. Warm over medium heat and stir occasionally.
- Add remaining ingredients. Stir and bring the soup to a boil and serve or let simmer on low heat for 30 minutes or more.
Serves 6 - 8.
Easy Orzo Soup
Ingredients
- 10 oz. can of tomato soup
- 20 oz. water
- 25 oz.V-8 juice
- 2 Tbsp. chicken or vegetable bouillon powder
- 1-2 tsp. of pepper
- 1 tsp. onion powder
- 1 Tbsp. Italian seasoning
- 1 small or 1/2 large chopped onion
- 1/2 - 1 lbs. of ground beef (brownd with onion and drained of grease)
- 1 cup cooked orzo noodles or rice
Directions
- In a large pot whisk together soup, water and V-8. Warm over medium heat while stirring occasionally.
- Add remaining ingredients. Stir and bring the soup to a boil and serve or let simmer on low heat for 30 minutes or more.
Serves 6 - 8.
Final Suggestions
Multi-grain crackers, rye bread, biscuits, or dumplings can be served with any of the four soups above. Grated cheddar, mozzarella or parmesan adds additional flavour and texture. Play around with the seasonings and quantities to find the balance that works for you. Bon appétit!
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