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Taking Canned Soup to a New Level
Got soup in your pantry? I usually do. Tonight I had to make dinner quickly, so I grabbed a couple cans of chicken & vegetable soup (low sodium of course). But somehow just opening the can and heating up the soup didn't seem appealing on this cold and rainy night. So I decided to embellish the soup a bit with items I had in my kitchen.
I'm a big fan of matzo balls and I usually have a packet or two of matzo ball mix in my pantry. So I whipped up a batch of matzo balls for tonight's soup. I used Manischewitz Matzo Ball Mix, but of course I didn't follow the directions. I added egg substitute instead of 2 eggs and used canola oil for the "vegetable oil" called for. After letting the dough chill in the refrigerator for 15 minutes, I formed it into about 12 balls. I started to bring 2 cans of chicken & vegetable soup plus 3 cups of low sodium chicken broth to a boil in a large saucepan. I then added a cup and a half of chopped vegetables that I had on hand. You can also use beans, carrots, celery and/or frozen edamame.
Once the chicken soup mixture came to a boil, I dropped all the matzo balls in. I covered the saucepan tightly, reduced the heat, and let it simmer for 20 minutes. Now I had about three to four bowls worth of new and improved chicken soup!
If you want to jazz up canned chicken soup with something other than matzo balls, along with the extra vegetables or beans you can add in some fresh pasta or frozen tortellini. Just watch the sodium content of any additions.
While it isn't the same as homemade, it is quick and easy. And on a cold rainy night, canned soup never tasted so good.
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I'm a big fan of matzo balls and I usually have a packet or two of matzo ball mix in my pantry. So I whipped up a batch of matzo balls for tonight's soup. I used Manischewitz Matzo Ball Mix, but of course I didn't follow the directions. I added egg substitute instead of 2 eggs and used canola oil for the "vegetable oil" called for. After letting the dough chill in the refrigerator for 15 minutes, I formed it into about 12 balls. I started to bring 2 cans of chicken & vegetable soup plus 3 cups of low sodium chicken broth to a boil in a large saucepan. I then added a cup and a half of chopped vegetables that I had on hand. You can also use beans, carrots, celery and/or frozen edamame.
Once the chicken soup mixture came to a boil, I dropped all the matzo balls in. I covered the saucepan tightly, reduced the heat, and let it simmer for 20 minutes. Now I had about three to four bowls worth of new and improved chicken soup!
If you want to jazz up canned chicken soup with something other than matzo balls, along with the extra vegetables or beans you can add in some fresh pasta or frozen tortellini. Just watch the sodium content of any additions.
While it isn't the same as homemade, it is quick and easy. And on a cold rainy night, canned soup never tasted so good.
Get the WebMD Healthy Cooking Newsletter - recipes, kitchen and shopping advice in your inbox!
Labels: comfort food, cooking tips, makeover, Recipe Doctor, recipes, sodium
7 Comments:
I actually love canned soup. I get the low sodium low-fat soups from Campbells or other brands and they're delicious! Spicing them up is even better! Great post.
Apparently sodium isn't the only thing you have to look for on a canned soup label. I saw an article in the Oregonian newspaper about making a seafood bisque starting with canned tomato soup. The author was shocked that there was more sugar in a cup of the soup than a cup of Fruit Loops! Who knew?!
Open a can of Campbells Minestroni soup,put it in a medium sized pan, add browned hamburger meat, chopped onions, can of (mild) Rotel, Can of pinto beans drained and rinsed. Cook on low setting for about 45 minutes.
It will knock your socks off.
I love low fat "Progresso" soups.
I don't add anything. They are really good!!
I love soup. Try adding a little spicy V8 to your tomato soup - yum!
Homemade soup is EASY to make from cans: 1 can black beans, 1 can refried black beans, 1 can (or more) water (or tomato juice, V8, etc), 1 can salsa; add some pre chopped sweet peppers (or spicy!) a little bit of frozen corn. simmer. delish!
or 1 can diced tomatoes, 1 can water (or tomato juice or v8) 1 can white beans, 2 carrots, 2 stalks celery, 1/2 onion, some garlic (to taste) a little Italian seasoning. simmer till veggies are done. you can add vegan or regular italian sausage or meatballs to this also.
I use canned cream of chicken soup, low fat milk, add a handful of frozen diced hash brown or any left over pasta, and chopped spinach and season to taste and I have a delicious, satisfying cream of spinach soup....I've also made cream of asparagus & cream of broccoli this way...can also use cream of celery or cream of mushroom
I will bake a potato, and pour over some hot Campbell's Chunky Sirloin Burger soup over that and top with shredded cheddar or other cheese! Mmmmm...A bit more filling and tastier than soup by itself!
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