Kelly Donna Meeks - 101 Things to Do With Canned Soup
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- Book:101 Things to Do With Canned Soup
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- Publisher:Gibbs Smith
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- Year:2007
- City:Newburyport
- Rating:4 / 5
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From creamy varieties to everyones favorite (tomato, of course!), find 101 new uses for the most popular staple in your cupboard. Easy favorites are simplified with canned soup shortcuts: Classic Tuna Casserole, Worlds Best-Baked Beans, Chile Verde Enchiladas, and Southwest Black Bean Chili, plus try creative new recipes for Souper Tamale Pie, Upside Down Pizza Casserole, Tomato Soup Cake, Potato Chive Biscuits, and Chocolate Zucchini Cake!
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101 Things To Do With Canned Soup
Digital Edition v1.0
Text 2007 Donna Kelly and Stephanie Ashcraft
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
ISBN: 978-1-4236-0869-1
With gratitude to Jim, my eternal companion and best friend, whose Midwest roots have taught me appreciation for the many simple joys in life, including comfort food. For your hours of taste testing, critiquing and service as a prep chef, I am truly and eternally grateful.
D.K.
This book is dedicated to college friends who have always inspired me to do my best. To Mike Owens, thank you for numerous hours of listening and for gentle correction when needed. To Aaron Kammerman, thank you for setting such a high standard for all of us to follow. To Ryan Bateman, thank you for being yourself and such a great friend. And finally, to my dear Jenny Bruner, thank you for all your prayers, love, faith and support throughout all these years! I love you all!
S.A.
1. Using canned soup as a convenience item is a smart way to make delicious and almost effortless meals quickly. Soups come in a wide variety, including health conscious and international recipes.
2. This book is designed to keep the number of ingredients to a minimum. Generally, the fewer the ingredients, the more important it is to use better-quality ingredients. Check soup labels to make sure they have the quality and quantity of ingredients that will work with your recipes.
3. For recipes that call for minced garlic, prepared jarred garlic may be used.
4. Cream of chicken, cream of onion, cream of mushroom, and cream of celery condensed soups can be used interchangeably in most recipes.
5. For lighter meals, use low-fat or light ingredients.
6. Generally, use canned soups that would be good enough to eat alone and are made with only water or milk added.
7. The first time you try baking a recipe, check the food 35 minutes before its minimum cooking time ends. Each oven heats differently, so cooking times can vary.
8. The sodium content of soups varies, so use salt carefully in recipes, adding only a little at a time and tasting as you go.
9. For an emergency dinner, try creating sauces using undiluted cans of condensed soups with fresh herbs, spices, and a few finely minced onions or garlic cloves to add flavor. Use sauces to flavor cooked meats, vegetables, and/or pastas.
10. To make cleanup easier, spray baking pans with nonstick cooking spray before adding ingredients.
| 5 pounds fully cooked frozen Italian meatballs, thawed |
| 1 can (10.5 ounces) cream of onion soup, condensed |
| 1 can (10.5 ounces) cream of mushroom soup, condensed |
| 2 teaspoons minced garlic |
| 3/4 cup water |
| 1 container (16 ounces) sour cream |
Place meatballs in a greased 5- to 7-quart slow cooker.
In a bowl, combine soups, garlic, and water. Pour soup mixture evenly over meatballs. Cover and cook on low heat for 34 hours until heated. Stir in sour cream during the last 30 minutes of cooking. Serve hot with toothpicks. Makes 20 servings.
| 1 pound ground beef, browned and drained |
| 1 jar (16 ounces) chunky salsa |
| 1 can (10.5 ounces) tomato soup, condensed |
| 2 pounds Velveeta cheese, cubed |
Combine all ingredients in a greased 3-1/2- to 5-quart slow cooker. Cook on high heat, stirring occasionally for 1 hour until cheese melts. Reduce heat to low or warm until ready to serve. Serve with tortilla chips. Makes 15 servings.
| 1/2 pound pepperoni, cubed |
| 1 can (10.5 ounces) cream of celery soup, condensed* |
| 1 package (8 ounces) cream cheese, softened |
Preheat oven to 350 degrees.
In a greased 8 x 8-inch baking pan, combine pepperoni, soup, and cream cheese. Bake 25 minutes, or until light brown and bubbly. Serve with toasted baguette slices, mini bagel halves, or breadsticks. Makes 68 servings.
*Cream of chicken or cream of mushroom soup can be substituted.
| 1 can (1012.5 ounces) chunk chicken, drained and shredded |
| 1 can (14.5 ounces) diced tomatoes with green chiles, with liquid |
| 1 package (8 ounces) cream cheese, softened |
| 1 can (10.5 ounces) cream of chicken soup, condensed |
| 1 can (10.75 ounces) nacho cheese soup, condensed |
Combine all ingredients in a medium saucepan. Cook 20 minutes over medium heat, stirring constantly until bubbly. Serve with tortilla chips, French bread cubes, toasted baguette slices, or crackers. Makes 1012 servings.
| 1/2 pound cooked ham, finely chopped |
| 8 ounces Velveeta Mexican cheese, cubed |
| 1 can (10 ounces) diced tomatoes with green chiles, with liquid |
| 1 can (10.5 ounces) cream of mushroom soup, condensed |
| 1 can (4.25 ounces) chopped black olives, drained |
| 1 can (15 ounces) chili |
Combine all ingredients in a 3-quart saucepan. Cook over medium heat, stirring slowly until cheese is completely melted. Serve with tortilla chips or strips. Makes 1012 servings.
Variation: This can also be made in a greased slow cooker over high heat. Once cheese is melted, reduce heat to low to serve.
Cheesy Variation: Add an extra 8 ounces Velveeta Mexican cheese.
| 1 pound ground beef, browned and drained |
| 1 can (10.75 ounces) nacho cheese soup, condensed |
| 1 can (16 ounces) refried beans |
| 1 jar (16 ounces) hot salsa |
| 1 can (4 ounces) diced green chiles |
| 1/2 pound Velveeta cheese, cubed |
In a 3- to 4-quart saucepan, combine cooked beef, soup, beans, salsa, chiles, and cheese. Cook over medium heat, stirring every once in a while until melted and bubbly. Serve with tortilla chips or strips. Makes 1012 servings.
Variation: For a hotter version, use jalapeo peppers in place of green chiles.
| 2 cans (10.75 ounces each) cheddar cheese soup, condensed |
| 1 can (12 ounces) evaporated milk |
| 1 teaspoon Worcestershire sauce |
| 1 teaspoon dry mustard |
| 1/2 cup white grape juice |
| 8 ounces Swiss or Havarti cheese, grated |
| 1 tablespoon flour |
| 8 to 10 cups cubed lightly steamed vegetables* |
| 1 loaf French bread, cut into cubes |
In a medium saucepan, mix together soup, milk, Worcestershire sauce, dry mustard, and grape juice. Bring to a simmer over medium heat. Toss cheese with flour and then stir into pan; turn off heat. Pour into a fondue pot for serving. Serve warm with vegetables and bread for dipping. Makes 68 servings.
*Try using broccoli, cauliflower, zucchini, potatoes, and squash.
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