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Old 09-10-2018, 04:40 PM
 
10,455 posts, read 4,103,389 times
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Quote:
Originally Posted by rrah View Post
For those commenting on the sodium content--well aware of it and buy the lowered sodium soups. We rarely eat it, but I keep it around for when one of us is sick or just needs a quick lunch. This can has been in the pantry for months.
If you keep your sodium intake relatively low by not eating out very much and watching how much salt you add to your own cooking, then a can of Progresso soup isn't going to hurt. Your body needs some salt in order to function.
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Old 09-10-2018, 04:42 PM
 
Location: Richardson, TX
10,165 posts, read 16,739,222 times
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I'm not that fond of canned soups, but I do keep a couple in the pantry for emergencies.

My add ins are lots of fresh ground pepper, maybe red chiles, sometimes a squeeze of lemon or squirt of vinegar.
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Old 09-10-2018, 06:30 PM
 
Location: The middle
470 posts, read 227,140 times
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Rice, pasta, noodles, served over a baked potato, jalapeno, sour cream, salsa, diced avocado, dollop of guac, leftover veggies, sautéed onions, mushrooms, garlic, hot sauce. Any leftover bits of protein, like shrimp, sausage, bacon etc. Basically anything that there is a bit of and seems compatible.
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Old 09-10-2018, 06:34 PM
 
298 posts, read 69,174 times
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Often I will add things to Ramen noodles such as cheese, beaten egg, or cook, drain then stir fry with other things. Little did I know I was making prison treats

https://www.mattfischer.com/ramen/ar.../recipe/prison
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Old 09-10-2018, 09:05 PM
 
8,234 posts, read 8,512,384 times
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I don't add to soup to "kick it up." I add to soup to make it more nutritious. Most often carrots, or cabbage, but sometimes other things.
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Old 09-10-2018, 10:20 PM
Status: "Even better than okay" (set 13 days ago)
 
Location: Coastal New Jersey
51,344 posts, read 50,591,986 times
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LOL, I think the OP created the thread for people who DO used canned soups.

I add sauteed mushroom and onions to Progresso New England Clam Chowder. Someone else I know adds that AND the fake crabmeat/pollock to make it into a thicker seafood stew.
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Old 09-10-2018, 10:22 PM
Status: "Even better than okay" (set 13 days ago)
 
Location: Coastal New Jersey
51,344 posts, read 50,591,986 times
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Quote:
Originally Posted by greatblueheron View Post
To Progresso tomato, I might add chopped tomatoes, spicy V8 or hot sauce and either cooked rice or pasta. Like it spicy. Salsa would work too. Add in bits of vegetable leftovers...
I wanted to like Progresso tomato, but it is just too sweet. They could cut the sugar content in half and it would taste better.
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Old 09-10-2018, 10:54 PM
 
Location: The World
3,012 posts, read 1,816,171 times
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Quote:
Originally Posted by Mightyqueen801 View Post
LOL, I think the OP created the thread for people who DO used canned soups.

I add sauteed mushroom and onions to Progresso New England Clam Chowder. Someone else I know adds that AND the fake crabmeat/pollock to make it into a thicker seafood stew.
I used to work at a seafood restaurant (and it was a local's place with mostly fresh food, not a chain), and they used huge cans of clam chowder and added a bunch of stuff to it. People RAVED about it. I worked there for a couple of years and never once heard a complaint about it.
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Old 09-11-2018, 05:59 AM
 
Location: Bella Vista, Ark
69,357 posts, read 79,541,504 times
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Quote:
Originally Posted by rrah View Post
It's a cool, rainy day so I opened a can of Progresso Chicken Noodle soup for lunch. I also made some fresh salsa over the weekend. Since there was a small bit of that left I poured some of the juice into the soup and a bit of the salsa. It made the ordinary canned soup into a great lunch. I can't believe I've never thought about adding stuff to canned soup before

What do you add to canned soups that kicks it up?
Good idea. I haven't tried that but, like most I do add lots of items to things like store purchased pizza and even to sandwiches that are previously prepared. Not that I buy sandwiches already made very often, maybe like once a year or so.
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Old 09-11-2018, 10:36 AM
 
Location: N of citrus, S of decent corn
34,622 posts, read 42,779,610 times
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Quote:
Originally Posted by Mightyqueen801 View Post
LOL, I think the OP created the thread for people who DO used canned soups.

I add sauteed mushroom and onions to Progresso New England Clam Chowder. Someone else I know adds that AND the fake crabmeat/pollock to make it into a thicker seafood stew.
I do this too. Snows Clam Chowder with an extra can of clams.
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