Canned Soup

[rock doc]

With the Chunky variety, ya dont need teeth to chew it.

My all-time favorite is the condensed Campbell tomato soup. Great for dipping toasted cheese or tuna sandwich.

 

[MaricopaKid]

When I really like to get the blood pumping, a big bowl of Juanita's hot and spicy menudo does the trick. Just add green onion, oregano and Cholula. Yum, Yum!

 

[Rustyt1953]

With the Chunky variety, ya dont need teeth to chew it.

My all-time favorite is the condensed Campbell tomato soup. Great for dipping toasted cheese or tuna sandwich.

I had forgotten how well a tuna salad sandwich goes with tomato soup. As a change-up Ruthie will serve egg salad sandwiches with it. I'm down with those, too.

 

[DWalt]

Am I the only one who prefers Manhattan style clam chowder over New England style?

As far as canned tomato soup, try Progresso Tomato With Basil. Rich and creamy.

Manhattan style is too much like a vegetable soup. Not that I eat any type of clam chowder often, but when I do, my choice would be New England style. I am not high on eating filter feeders.

 

[Rustyt1953]

Remember, kids! It's not just for winter.

 

[Jessie]

Where in the world do you find these pictures Rusty?
Wait, don't tell me you made that in your freezer?!

 

[boykinlp]

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 think the regular Campbell's soup stinks, but the Chunky soups are good. My favorite is the New England Clam Chowder or the Chicken Corn Chowder. I much prefer the cream soups to the broth ones.
Larry

 

[Golddollar]

Snows Clam Chowder is quite good.

I went to the grocery store today and saw that it was still being sold.

 

[UncleEd]

Campbell's condensed tomato
with milk, cheddar melted in and
basil.

 

[Llance]

I cannot stand the taste of boiled beef fat. I don't like it fried, roasted, or bbq'd. Aside from the taste of boiled beef fat, I can't stand the texture of the fat in my mouth. The same with fried, onions, like onion rings or grilled onions as you might get on beef liver. This greatly limits my food choices when it comes to roast beef or stews. I make chili, clam chowder, chicken and rice, or plain chicken soup, or soup of any other kind except something with beef in it. I don't like corned beef and cabbage either, but I love a good lean pastrami sandwich. If I add onions to my soups, I use chopped or diced onions. Something small enough i don't have to have it slime around in my mouth. A raw sliced onion on a burger is okay.

 

[Kaarde]

I'm partial to Campbell's tomato, cream of potato, and bean and bacon. Also good, is cream of chicken over toast. My kids love it.

 

[SMSgt]

Truth: If you haven't eaten canned anything for 30 years, you're not going to like any canned soup.

Because it's canned.

 

[elm_creek_smith]

On a serious note; it's hard to beat Campbell's tomato soup and a grilled cheese when you're feeling puny.

Anytime is the right time for grilled cheese and Campbell's Cream of Tomato Soup!

Sent with some arcane communications device.

 

[K-22]

Wicked Good!

You tomato soup fans owe it to yourself to try Trader Joes. They have a bisque, a red pepper and tomato and straight tomato soup and all are excellent. I was never a fan of tomato soup until my wife started buying their stuff. Our nearest Trader Joe's is over 100 miles away so when my wife goes to Kansas City, a stock up always occurs.

The soups you have listed, are excellent.
Best,
Gary

 

[Narragansett]

Am I the only one who prefers Manhattan style clam chowder over New England style?

As far as canned tomato soup, try Progresso Tomato With Basil. Rich and creamy.

Well, while I do like New England, it is not that good for you. Too much cream. Manhattan is OK, but not my favorite. Here in the Northeast, and especially RI, we make it with a clear broth, and fresh dug quahogs. When I make it, I make about 10 quarts at a time. You gotta love it, because you are eating it for days. I am fortunate in that I can eat the same meal for days

 

[HOUSTON RICK]

Nothing in a can is going to beat homemade, but the Progresso line is decent if you like the kind of soup it is, I eat a lot of Campbell's Yes Healthy line's lentil soup. If there is a Vietnamese restaurant nearby try chicken pho. Campbell's French Onion is not bad with a lot of cheese and crackers added.

 

[kaaskop49]

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 .

I remember the obit of the Japanese gent who devised these Ramen packets. The piece mentioned how these were a handy
meal for students or people on the go. And, of course, someone had to say these packets lacked food value. However, someone wrote that nobody said you couldn't add meat or vegetables...

I would add the water from a can of veggies to the Ramen pot to add flavor. The Progresso soups have improved since I left NYC where they tasted bitter. But nothing can compare to the bowl of cream of cauliflower soup I had in that restaurant in that Rhine town in 1960!

Kaaskop49
Shield #5103

 

[CAJUNLAWYER]

Get some beef soup bones. Brown the snot out of them in a little olive oil. Take the bones out of the pot. chop up a small onion or get a small bag od frozen chopped onions or the combo onion bell pepper celery. Saute until clear. Add back the bones and two bay leafs. one small cam of tomato paste, fill with water leaving enough room to add other stuff. cook for an hour. taste broth for seasoning, all you need is saly and pepper. but feeo fre to add whatever you want-a little garlic powder, a couple of shakes hot sauce or whatever. Then add as much or as little vegetables as to want. For ease of prep, I use frozen but fresh is good. If you like cabbage put it in too. The only thing I suggest you NOT put in is potato as it does not freeze well. Use your imagination! Root veggies work wonderfully well, Turnip, carrots, rutabegas. I like califlower, wife likes green beans so in they go. I like frozen baby limas but the wife doesn't so no limas. If you want a little starch, I suggest barley. Got kids-alphabet macaroni. The last lot I made wit hall the fixin's cost me right at $25 and we are off it for 5 days. This is easy and takes avout 15 minures to brown the bones and onion/seasoning and then a hour for the first cook and about 30 minutes more to do the vegetables. I did not put in measurements cause I don't measure but suggest you use a big pot as it WILL grow when adding stuff
If you are rich you can use stew meat or brisket instead of ther bones.
BiG plus...it is actually healthy-until you start eating the crackers or cornbread with it

 

[CAJUNLAWYER]

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

It also makes a good bloody mary into a great bloody mary

 

[ChattCat]

You are aware that chemicals are increasing used to replace quite a few natural ingredients. Even products that resemble Meat!