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Definitely. My two favorites to add the rice to are the Thai-style chicken & the cajun style soup with chicken & sausage. You could easily feed 3 people from one can of chunky soup. It just isn't soup anymore.
I also add rice to certain soups such as Progresso's Southwestern Bean to make a complete protein and two cheap rib-sticking meals.
NOT to "cut the salt," which -- I still don't understand this obsession with salt... To the point where I'm now going to have to research the salt content of canned soup compared to every other prepared food on the planet.
Last edited by otterhere; 12-03-2018 at 03:23 PM..
A few months back I was scrounging for something to eat and remembered I had some potatoes. They weren't getting any younger so I decided to mash them. Once I got done cutting off all the bad parts I boiled them and whipped the hell out of them. Then I opened my cabinet to get the packs of powdered gravy, damn...I didn't have any. I didn't even have any butter to put on them. While I was looking for the gravy I spotted a can of Campbell's Cream of Chicken soup hiding behind a box of Uncle Ben's rice. I can't remember when I bought it but I know it was a long time ago. I added a tablespoon of water and heated it up, then poured it over the potatoes. It was good, almost like those mashed potatoes and gravy you get from Kentucky Fried Chicken.
I also add rice to certain soups such as Progresso's Southwestern Bean to make a complete protein and two cheap rib-sticking meals.
NOT to "cut the salt," which -- I still don't understand this obsession with salt... To the point where I'm now going to have to research the salt content of canned soup compared to every other prepared food on the planet.
Usually those who feel this way about canned soup feel similarly about other prepared foods. Make from scratch or bust, so to speak.
Fun fact: salt (sodium) doesn't CAUSE high blood pressure; you only have to worry about it if you already HAVE high blood pressure.
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Originally Posted by otterhere
Again, if you have to avoid sodium for a legitimate medical reason (hypertension, renal failure), you'd want to watch the salt content in canned soups. For the average healthy person, however, it shouldn't be an issue.
I find people to be a little paranoid about salt in prepared food when there's no rational reason for most people to be, but that's just me.
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Originally Posted by otterhere
Again, what is "too much salt"? It's not an issue unless you have a medical condition contraindicating its use, but I repeat myself (again).
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Originally Posted by otterhere
Do you not salt your own homemade soup? In my experience, soup is pretty flavorless without it!
I wonder how many who bash the salt content of canned soup never eat a potato chip or a pickle?
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Originally Posted by otterhere
That still doesn't explain they hyper-focus on, not to say obsession with, the salt content to the exclusion of every other consideration...
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Originally Posted by otterhere
I still don't understand this obsession with salt...
I feel like you're the only one obsessed with salt in this thread.
I eat Cambell's cream of Asparagus virtually every day
That used to be my favorite, I loved it, but there started to be a lot less asparagus in it, and it became really hard to find in stores, at least where I live.
My late sister loved Pepper Pot. I don’t think it’s made anymore, but if I found it, I’d probably start crying.
I get the feeling there's a certain "elitism" about making your own soups versus buying prepared in cans... But no shame in my game!
Nah, I’m not a soup elitist, I just like soup, especially navy bean, split pea, 12-bean, lentil, and especially since I moved to a colder climate and can eat soup,w/o sitting by an a/c. It’s just so cheap and easy to make in a crockpot...beans or lentils, ham hock or diced ham, onion, garlic, carrots, celery, salt and pepper, turn it on, boom, soup! I freeze leftovers, then nuke them.
One of my favorite comfort food meals is tomato soup, Campbell’s, Progresso or Trader Joe’s and a grilled cheese sandwich made with (forgive me all you foodies)...VELVEETA!
That used to be my favorite, I loved it, but there started to be a lot less asparagus in it, and it became really hard to find in stores, at least where I live.
My late sister loved Pepper Pot. I don’t think it’s made anymore, but if I found it, I’d probably start crying.
Try Canada; they still sell Campbell's Scotch Broth!
I also add rice to certain soups such as Progresso's Southwestern Bean to make a complete protein and two cheap rib-sticking meals.
NOT to "cut the salt," which -- I still don't understand this obsession with salt... To the point where I'm now going to have to research the salt content of canned soup compared to every other prepared food on the planet.
Salt is a contributing factor to high blood pressure. Most people eat too much salt, and anyone with atherosclerosis or kidney disease has to limit salt. The kidneys regulate blood pressure, and the ion pump in the kidneys removes sodium from the bloodstream.
For years I have used Leslie "Lite Salt," which is half sodium chloride and half potassium chloride (salt substitute). It has trained my taste buds, so now a pizza tastes excessively salty and I don't salt many foods at all. I have a Japanese friend who always complained that some very good restaurants salted their food too heavily. After years of weaning myself from salt, I have come to agree with her. Meanwhile, the "Lite Salt" is a better electrolyte that takes the load off the kidneys during very hot weather, which is why I started using it in the first place.
Canned soup makers employ some very good food chemists. I have often wondered how they get some of those flavors.
"Salt is a contributing factor to high blood pressure."
Not as I understand it. It's contraindicated in the event that one HAS high blood pressure.
At any rate, unsalted soup is so flat and awful that I wouldn't want to live if I had to eat it.
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Make from scratch or bust, so to speak.
