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Old 09-11-2018, 10:43 AM
 
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I make a cabbage, onion soup and to it I add a can of Light or Reduced Sodium PRogresso Soup...and I have a wonderful pot of soup for a few days at least. I eat soups for many breakfasts so this is a huge staple for me. To the cabbage and onions I open 3 caps of cayenne powder and love the kick of my soup. I like the beef and chicken varieties of Progresso..but do buy Light or Reduced sodium...others have too much sodium.
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Old 09-11-2018, 10:59 AM
 
Location: Fort Lauderdale, Florida
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Quote:
Originally Posted by lkmax View Post
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.
I use Bear Creek Potato Soup and add four cans of clams with the juice to make my clam chowder and people rave about it. I think the four cans have 1 1/2 cups of liquid so I just use less that for my added water.

In college I would dump a can of Campbells Chunky Beef Stew over two pieces of bread and call it dinner.
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Old 09-11-2018, 11:26 AM
 
Location: Raleigh, NC
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Originally Posted by rrah View Post
What do you add to canned soups that kicks it up?

It doesn't kick it up any, but I like adding a handful (or two) of fresh spinach to a can of Italian Wedding soup.
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Old 09-11-2018, 11:41 AM
 
Location: N of citrus, S of decent corn
34,590 posts, read 42,755,715 times
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Quote:
Originally Posted by blueherons View Post
I use Bear Creek Potato Soup and add four cans of clams with the juice to make my clam chowder and people rave about it. I think the four cans have 1 1/2 cups of liquid so I just use less that for my added water.

In college I would dump a can of Campbells Chunky Beef Stew over two pieces of bread and call it dinner.
Good idea.
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Old 09-11-2018, 06:40 PM
 
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Rice. If I'm desperate enough to eat canned soup, rice is probably all that's left in the cupboard.
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Old 09-12-2018, 10:41 AM
 
Location: Phoenix,Arizona
3,729 posts, read 4,499,844 times
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Tomato Soup;


A few drops of Olive oil in the pan, 1tsp real Butter and a cut up Vidalia Onion
toss around until they get to your likeness 1/2 can of whole milk & 1/2 can of heavy cream,
a few dashes of Cavenders Greek Seasoning heat as directed.
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Old 09-12-2018, 11:11 AM
 
2,696 posts, read 1,773,473 times
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Originally Posted by Mightyqueen801 View Post
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.
I made something magnificent from Plain Ol' Canned Tomato soup by first sauteeing diced onion, carrot and pepper, then diluting the soup with chicken broth and a dash of sherry. Sour cream on top optional.

We only do this in the winter.
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