2 Can Soup Recipes
"2 CAN" SOUP
This is one of the easiest things to make and sooooo good in the winter. We eat it a lot in my family. It's even better as leftovers.
Provided by LauraLou8998
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- brown beef and drain off excess fat
- combine beef and remaining ingredients in pot on stove top or put in crock pot and heat through.
- Enjoy!
Nutrition Facts : Calories 232.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 52.4, Sodium 812.5, Carbohydrate 9.4, Fiber 0.8, Sugar 1.5, Protein 17.6
TWO CAN SOUP
A quick and easy Crockpot soup that makes great leftovers. I found this recipe as is in a Co-op paper. It was originally attributed to Rozanne Kinnie of Franklin, TN.
Provided by Thorndefaol
Categories Stew
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, brown ground beef; drain well and place in a 5 qt slow cooker. Add remaining ingredients and enough water to fill pot 3/4 full. Cook all day on high or adjust cooking time for your slow cooker. Soup can also be made by placing ingredients in covered roasting pan and cooking all day in a 250 degree oven.
Nutrition Facts : Calories 514.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1434.3, Carbohydrate 78.2, Fiber 15.9, Sugar 15.4, Protein 27.2
7-CAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
- Dice the cheese and stir it into the soup until melted. Serve immediately.
SLOW-COOKER OXTAIL SOUP
This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado
Provided by Taste of Home
Categories Dinner
Time 10h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
SOUP FOR TWO
This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. "By changing the vegetables, you can make it different every time," Margery notes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.
Nutrition Facts : Calories 263 calories, Fat 7g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 888mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
FIVE CAN SOUP
My family absolutely loves this recipe. It's great for football parties and definitely a new twist on chips and dip! Serve with Fritos® chips.
Provided by MegMarkR1
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 20.2 g, Cholesterol 10.5 mg, Fat 4 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 813.1 mg, Sugar 2.6 g
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- Hamburger Steaks and Gravy. Hamburger steaks (aka Salisbury steaks) always make a satisfying family dinner. Use low-cost ground beef to form these comfort food classic "steaks" that you top with an indulgent-tasting, creamy mushroom sauce made with canned soup and plenty of nutritious chopped vegetables.
- Broccoli Casserole With Stuffing Crumb Topping. Budget-friendly broccoli casserole is a delicious vegetarian family dinner in one dish and a great way to get kids to eat vegetables.
- Chicken and Spinach Lasagna. Craving comfort food? Try this Italian-style lasagna with layers of tasty chicken, spinach, and three cheeses. It's quick and easy to assemble for the oven, and packs loads of savory flavor, thanks to condensed cream of mushroom soup (used in place of the usual bechamel).
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- Slow Cooker Beefy Macaroni and Cheese. Slow cooker macaroni and cheese with ground beef is a nourishing family meal you can assemble in the morning and leave to cook all day.
- Creamy Baked Chicken Spaghetti. When your brood craves comfort food, bake up a kid-pleasing chicken spaghetti casserole. This popular bake-up always hits the spot, and can be made with just a few, inexpensive ingredients, including chicken breasts, pasta, tomatoes, pimientos, and Velveeta cheese, plus canned soups for the sauce.
- Crock Pot Meatballs and Gravy. Beefy meatballs smothered in creamy brown gravy make a delicious meal with buttered egg noodles or mashed potatoes. This five-ingredient slow cooker recipe couldn't be easier to make, with frozen cooked meatballs, creamy condensed soup, dry turkey gravy mix, and pantry spices.
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From merakilane.com
Estimated Reading Time 6 mins
- Make Tomato Soup Into Chilli. Canned tomato soup on its own isn’t much of a meal, but add in some veggies and protein and you have a filling bowl of chilli!
- Load It Up with Fibre and Protein. There’s not a lot of protein and fibre in canned soups, especially ones that are made up of single vegetables like tomato, butternut squash, carrot and broccoli.
- Use Milk Instead of Water for Tomato Soup. Using milk instead of water for canned tomato soup is a major flavour booster. It makes the soup richer, creamier and oh, so delicious.
- Transform Chicken Noodle Soup Into Ramen. Elevate a can of classic chicken noodle soup into a delectable bowl of ramen! Add in fresh veggies like carrots and scallions, soft boiled eggs, and top it with cilantro, fresh ginger, sriracha and sesame seeds.
- Use Mushroom Soup for Beef Stroganoff. Beef stroganoff is a dinner staple. It’s delicious and easy to make with a can of cream of mushroom soup. Use all the fixings beef stroganoff typically calls for and add cream of mushroom soup to make it extra mushroom heavy and tasty!
- Pasta for the Win. Load up your soups with pasta to create satiating meals that are much more filling than a can of soup of its own. Tortellini and ravioli are popular pastas to use in soups like minestrone and vegetable.
- Add Herbs for Zest. Fresh herbs such as basil, parsley and thyme are a great way to add interest and flavour to your canned soups! Whether you get them from the grocery store or grow them in your backyard, herbs are the perfect finishing addition for soup!
- Grilled Cheese Croutons for Tomato Soup. Grilled cheese croutons are pretty much the most epic add-in there is for canned tomato soup. If you’re like me, grilled cheese and Campbell’s tomato soup was a lunch staple for you growing up.
- Add in Leafy Greens. Adding leafy greens to canned soup is an awesome way to boost the flavour as well as nutrients of your soup. Many greens turn silky and soft in soup when it heats up, adding richness and texture to your final meal.
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