I make it with milk and serve it with a grilled cheese sandwich to go with it. A classic which always hit the spot.

For lunch either Campbell's tomato or chicken noodle

And I like oyster crackers with my soup

Tuna fish or ham and cheese sandwich

But too much salt for my diet these days — need lower sodium! Fond memories of it as a child however, along with a grilled cheese…. Yum!

When you make it

Thank you

I can't wait to eat it again, nice bites if shrimp, creamy from the bisque, I was surprised how good it tasted.
A beef sandwich to dunk, may have made it better, but I was out of roast beef.

Koz

If your freezer is small you can freeze it flat in zip lock bags. It takes up very little room. I do it all the time.

I like Portuguese and Lentil Soup, both are hearty and great in cold weather.

Remember, I cooked for MrsK and lilBit for 30 years, I'm learning now to eat for myself, I'm tired of cooking, but , I still love food


Koz

Remember, I cooked for MrsK and lilBit for 30 years, I'm learning now to eat for myself, I'm tired of cooking, but , I still love food


Koz

My post was a simple observation of a 2 dollar meal.

Koz

And eat it 10 mins later


Koz

Since you ask the question addressing eating the soup as is....well...I can't recall the last time I did that.... I use the canned soup for meal creations/sauces etc...

Like, cream of celery soup for au gratin potatoes casserole, tomato soup is dominate in my chili recipe...the soup is a base for many home made meals...

My tomato soup that I make/eat at home is home made from canned whole tomato's...

I like this recipe...

My go to soups are Panera Potato and Broc Cheese, though.

A lot of unknown ingredients are lumped under the word "spices".
And I don't have a chemistry lab to find out what they are, though I suspect that some consumer organization or another has food sent out for testing.

I'll just mention that because organic and healthful items may cost more than the customary ones.

And if they aren't at stores, one can order online and get delivery.

I recall the great bucatini (pasta) shortage, and then there was the mafaldine shortage. The latter disappeared from stores, including the famous Sam's Italian Deli in Fresno. I ordered online, and then both started to show up again in stores.

I see them all the time, MrsK swore they were the greatest

Koz

The yellow can has Chunky Tomato Bisque (Mmmmmmmmm) and the red has Thai Coconut Tom Kha Phak. The latter has quite a few ingredients, being a complex soup. The Pacific has a yellow can, Cream of Chicken and a green can, Cream of Celery (new item)

Celery has a lot of natural glutamate (from glutamic acid) That's why it adds a lot of flavor to foods.
MSG is monosodium glutamate

There is a lot of debate and many call the MSG matter urban legend and racist against Chinese, but a detailed study said mostly harmless, but some people react strongly to it. I seem to be one of them. Sucks to be a minority, eh?

I tolerate it as a natural ingredient, and I'll report back on the Cream of Celery ( or not! )

WebMD has an article on it, but in any event, it's usually a salt, and some people need to avoid salt.

https://www.webmd.com/diet/high-glutamate-foods

I think that many brands are loaded up with it. Here are some sneaky names, since it got a bad reputation, and YMMV, of course.
If you're not bothered, MSG away.

https://www.hungryforchange.tv/article/sneaky-names-for-msg-check-your-labels

more (90 of them)
https://bewellbuzz.com/body/90-msg-pseudonyms/

I avoid the scare articles. I'm just sensitive to it, AFAICT, and there's nothing to lose by avoiding some synthetic ingredient.
Natural seems OK.

Started as a line cook, made it up to Sous Chef, and then got too damn old to keep up, and never did quite get to Executive Chef, where you can (mostly) just sit back and watch your ass grow. That being said, I used to love making the weekly soup. Usually just what was on the menu, but sometimes I got to be creative. I still can make the best French Onion you ever had, with loads of perfectly caramelized onions, a nice toasted baguette slice or two, and loads of shredded Gruyere too.

Now, that being said, I grew up on Campbell's, and my favorites always were the classic chicken noodle, and pepper pot, which they don't make any more. Tripe isn't something that most Americans are interested in eating these days. I'm not supposed to eat organ meats any more, because of gout, but I absolutely loved that pepper pot soup when I was a kid.

These days I absolutely love a can of Campbell's gumbo with a ton of Tabasco and Tony Chachere's. If you've never tried it, please do. It's fantastic.

Oh, and fun fact, Campbell's was going to discontinue what they then called "Chicken Soup with Noodles" until one of the announcers on Amos and Andy (Yes, I know, not the best thing in the world) called it, erroneously, "Chicken Noodle Soup", and the company was deluged with people asking where the could get this soup that technically didn't exist yet, so they rebranded it, and the rest is history. It's still by far their second most popular after Tomato, which I've never thought tasted rights since they switched from using real sugar to HFCS. I remember my Dad putting a pat of butter and celery salt into his.

Koz

You have email

My biggest job was cooking for my wife and daughter, totally different, could tell you the Govs, Senators cooked for.

I appreciate who you cooked for, who you are, I just don't need a hundred word reply, what can ya cook now? For 1, under 6 bucks?

Koz

Are you so lazy that 100 words is too much for you to read?

And under 6 bucks, a meal for one, I always was a big fan of vegetable barley soup. That will last you several days at least. Frozen veggies and barley are cheap.

I simply asked you, to stay off my posts

Koz

Thread openened with 'Any soup freaks here?' I appreciated your info. Thanks.

In du mail, I'm waiting for a response. It was wrong, in this forum


Koz

He, too, misses Campbell's Pepper Pot soup. He is also from New Orleans, so the mention of Tony Chacherie's was a bonus.

I grew up eating offal because I was basically raised by my grandparents, who were children of the Depression. I still love liver and onions to this very day, but I can't eat it any more because of gout. Tripe is really underappreciated though... I still will eat tacos de lengua from time to time even though I really shouldn't

Now I know what happened to it. I mostly shop at Trader Joe’s and Costco these days — TJ’s has a Tomato & Roasted Red Pepper Soup in a box that is excellent.

On your recommendation I will ask hubby to look for Campbell’s Gumbo next time he goes to Winco’s.

Now to the important part of your post — your description of your own French Onion Soup literally made my mouth water.

I do love to make soup myself. I freeze the bones from the rotisserie chickens I get at Costco, so when the mood strikes me I simmer the bones of two or three chickens in my big stock pot along with Herbs de Provence, a big yellow onion, and a sliced lemon. After that I can use the stock for whatever comes to mind.

Yesterday I whipped up some cream of potato at lunchtime. I sautéed half a baseball-sized white onion in butter with a bit of bacon fat; added six cups water, some Better Than Bouillon (BTB) vegetable base, some BTB sautéed onion base, and some Jameson's chicken soup base. Got that about to boiling and threw in a large bay leaf and about 2.5 lb of peeled, cut-up red potatoes. After a 45 minute simmer I pulled the bay leaf and pureed the soup with an immersion blender. A few slices of American cheese and it was wonderful.

About an hour and fifteen minutes from start to finish and it tasted great.

I just never figured out, what she did, I I would sneak up behind her, and get yelled at. To leave, she had one thing, I could never figure out.

Koz

Then she would say, I gotta run to the store, I know she bought, what I still don't know. It wasn't c
Pepper, that spice wasn't there, there was a richness , creamy taste, maybe marscapone, before it became popular?

Only Campbell's Chicken and Noodle soup will work.

I haven't had that for a LONG time... I'll have to grab a can next time I'm grocery shopping.

Campbell's tomato soup and tuna or salmon sandwiches
Lipton's Chicken noodle soup and grilled cheese
Campbell's veg beef and ham sandwiches
Campbell's mushroom soup and fried bologna sandwiches

saved bones from beef short ribs or oxtails. Then I make a variety of soups.

I try to use vegetables that are in season, e.g., cream of turnip, golden beet soup, acorn squash soup, etc.

●Ramen noodles, one package
(flavor of your choice) follow package directions
●1 can of sweet green peas, drain and rinse
●1 5 oz. can of cubed precooked ham, drain

Stir and heat to a slow boil until peas are thoroughly heated.

Makes two medium or one large portion.

Suggestion:
Let sit a bit if you like thicker noodles.

Optional:
Add sour cream or cream cheese after boiling.
Coarse ground pepper.
Don't recommend adding salt.

Voila!
Ham and Pea noodle soup!
Total cost: less than $5.00

Enjoy.

❤️pants