Hi ya! I have to say that I've been craving soup the past couple days. The temperature has been brisk and I love the idea of a hearty soup for lunch or dinner.
One of my favorite soups growing up was tomato soup. Nothing fancy, just the good ol' Campbell's Tomato soup. My mom would make it with 1 can of milk in place of water for extra creaminess. On occasion, she'd toss some cooked elbow macaroni noodles in. Yum! That paired with a grilled cheese was so delicious!
I'm sharing my own makeover for tomato soup today. It's so easy but a great way to get those veggies in and create a bit more nutrition. Plus, you have the rich taste of tomato soup as a base. So much more appealing than boring vegetable soup from a can.
This tastes closer to a soup that's been simmering all day but done in 5 minutes. Oh and nothing has to be prepped. Just open and dump, stir and heat.
All you need:
- canned soup
- canned veggies
- canned beans
- cooked pasta or grain
- spinach leaves
And you know me. I'm back to talk about frozen spinach. Are you doing this trick yet? Please do. Here is another perfect example where you can reach into the freezer, grab a heaping handful of frozen spinach leaves and crumble it right into the soup. Boom. A serving of super greens without washing, chopping or gnawing on raw leaves.
A family pleaser with so much nutrition-- veggies, beans, greens. You can add in whatever you like. Including a protein.
And I love this because one can of soup ($0.99) now feeds a family and for about the same cost of one of the fancier, healthier canned soups.
I made this soup and turned around and put the remainder of canned veggies and beans right into the crockpot with some chicken and salsa. Love multi-tasking and no wasting.
Happy Monday, Friends!
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