One of my go to meals. Awful expensive now. Used to be one of my favorite targets when it was 10 cents a can. Set it on end, and hit it with a 22-250 moving about 4000 fps
Canned Soup
- Thread starter Chukar60
- Start date
One of my go to meals. Awful expensive now. Used to be one of my favorite targets when it was 10 cents a can. Set it on end, and hit it with a 22-250 moving about 4000 fps
The only canned soups in my cupboard are Campbells Tomato & Cream of Mushroom. I make a lot of homemade soups, freeze in portion size containers. Have about 25 in the freezer, veg. beef, ham & bean, chicken & wild rice, jambalaya (not truly a soup but close.)
Cook up a bowl of instant Ramen noodles and throw a handful of rotisserie chicken in it . Before anybody starts bitching about the sodium , there are low sodium varieties or you could use less of the flavor packet .
They dump so much salt into the soup that they cover any natural taste
the soup should have. I'm on a low sodium diet and it is almost impossible
to find soup without too much sodium.
the soup should have. I'm on a low sodium diet and it is almost impossible
to find soup without too much sodium.
nicky4968
Member
In the house I grew up in, canned soup — or canned food of any kind — was the only thing safe to eat.
I haven't heard that name in years. I was eating that when I was a little boy. I'll have to look to see if it's still being sold.
LoboGunLeather
US Veteran
Since the OP specified canned soups I limited my reply to suggesting the Progresso brand as a possibility. Others have commented on the superiority of homemade soups, which is impossible to argue.
Nothing wrong with saving the remains of a roast turkey, chicken, duck, beef, ham, or just about any other fine meal. The stripped carcass and pan drippings can be frozen for later use, or it is a simple matter to load into a crock pot for several hours to make your own broth. Strain out the bones and other stuff by pouring through a colander, then freeze the broth in containers for future use.
Carrots, broccoli, celery, tomatoes, beans, potatoes, rice, barley, noodles, and just about every other fresh ingredient can be made into a tasty and healthy soup. Easy enough to control salt and spices to individual preference or dietary restrictions.
I regularly use broth (chicken, turkey, or ham) as a base ingredient for homemade soups, pots of beans, split peas, and other dried produce. The broth can also be used to create sauces or gravies.
After a nice big meal it is easier to scrape everything into the trash and be done with it. A little extra effort can extend a big holiday meal for a dozen different uses over weeks or months. Very economical and very satisfying on the table.
Nothing wrong with saving the remains of a roast turkey, chicken, duck, beef, ham, or just about any other fine meal. The stripped carcass and pan drippings can be frozen for later use, or it is a simple matter to load into a crock pot for several hours to make your own broth. Strain out the bones and other stuff by pouring through a colander, then freeze the broth in containers for future use.
Carrots, broccoli, celery, tomatoes, beans, potatoes, rice, barley, noodles, and just about every other fresh ingredient can be made into a tasty and healthy soup. Easy enough to control salt and spices to individual preference or dietary restrictions.
I regularly use broth (chicken, turkey, or ham) as a base ingredient for homemade soups, pots of beans, split peas, and other dried produce. The broth can also be used to create sauces or gravies.
After a nice big meal it is easier to scrape everything into the trash and be done with it. A little extra effort can extend a big holiday meal for a dozen different uses over weeks or months. Very economical and very satisfying on the table.
Campbell's soup was a staple in the house I grew up in with 2 parents and 4 sisters. "Get the opener" sized cans. Now the cans are smaller and have a grenade pull tab.
I would take 2 cans of mater soup. Put it in a qt. jar. Add a heapin table spoon of Tabasco sauce. Fill with water and shake......Made a great drink.
Now I buy V8 by the case and drink it.
I would take 2 cans of mater soup. Put it in a qt. jar. Add a heapin table spoon of Tabasco sauce. Fill with water and shake......Made a great drink.
Now I buy V8 by the case and drink it.
When I was a boy, I loved Campbell's tomato soup - but I think that it tasted so good because my dad gave it a flavor boost with a dash of Worcestershire sauce in it that he called "bug juice." I still do that today when we have it. And it has to be Lea & Perrins - nothing else will do.
John
John
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I keep a dozen or more cans of Campbell's Chunky soups in my cupboard at all times. Since my cardiologist recommended I add sodium to my diet due to low blood pressure, I have no problem with the levels in the soup.
I'm getting hungry just writing this....
I'm getting hungry just writing this....
Will buy this if no leftover turkey soup in the freezer. Good for a cold/flu and wash down with coke. Out side of being sick, never buy the soup or the coke (coca-cola)
One thing to remember Chukar60 is that when you're sick, you're taste buds may be "off". The soup you bought may not taste as bad when you get to feeling better (soon, I hope).
jtcarm
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I have to avoid sodium like the plague.
I'm in Day 4 of CovId symptoms and this is the first time I've felt like eating all week. No food looked or sounded good and when I forced myself, I couldn't taste it. That was weird.
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Campbells Tomato made with milk then a slice of cheese in the bottom of the bowl. Perfecto
My brother used to dump Fritos in his tomato soup. Pretty good, actually.
TheHobbyist
Member
Periodically, I'll get a craving for tomato soup and grilled cheese.
3 cans on Cento San Marzano tomatos, 1-2 tbl spoon(s) of minced garlic, 4-5 bay leaves (remove when done) and salt to taste. (let it reduce, keep on low)
Not sure why, but I prefer the cheese that is the cheap, processed, individual wrapped kind versus quality cheese--guess for nostalgia--only for my grilled cheese sandwich; otherwise, I wouldn't touch the stuff.
3 cans on Cento San Marzano tomatos, 1-2 tbl spoon(s) of minced garlic, 4-5 bay leaves (remove when done) and salt to taste. (let it reduce, keep on low)
Not sure why, but I prefer the cheese that is the cheap, processed, individual wrapped kind versus quality cheese--guess for nostalgia--only for my grilled cheese sandwich; otherwise, I wouldn't touch the stuff.
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