Archive for the ‘SOUPS, STEWS, CHILI’ Category
Oyster Vegetable Stew
March 5, 2021 Lee
Leave a comment

Oyster Vegetable Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 59.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 cup potato, diced
  • ½ cup Vegetable Option
  • ¼ cup onion, diced
  • 1 cup Liquid Option
  • 1 can condensed oyster stew, (10½ oz / 298 g)
  • Herb Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • carrot, sliced
  • green bell pepper, cut into strips
  • zucchini, sliced

Liquid - Use 1 Item

  • chicken broth, Shortcut
  • milk
  • light cream

Herb - Use 1 Item

  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • ¼ teaspoon dried tarragon

Garnish - Use 1 Item

  • herbed croutons, Shortcut
  • melba toast
  • oyster crackers

Instructions
 

  • In a 2 quart saucepan on medium heat, add the Liquid and Vegetable Options, potato, and onion. Bring to a boil then reduce to low and cover, simmer for 10 minutes or until vegetables are tender.
  • Stir in soup and Herb Option. Simmer until heated through.
  • Ladle into bowls and top with Garnish Option. Enjoy.

Notes

I will say High cost per serving now just based on the soup used, I have never seen that in Thailand.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Seafood Chowder
March 4, 2021 Lee
Leave a comment

Seafood Chowder

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 58.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 slices bacon, diced
  • 1 cup onion, diced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 1 box au gratin potato mix, (4½ oz / 133 g)
  • 3½ cups milk
  • Vegetable Option
  • Seasoning Option
  • Seafood Option
  • Liquid Option

OPTIONS

Vegetable - Use 1 Item

  • 255 grams frozen cut green beans, thawed, (9 oz)
  • 1 can whole kernel corn, (15 oz / 425 g)
  • 2 cups carrots, sliced
  • 2 cups peas, fresh or frozen

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ⅛ teaspoon lemon pepper
  • ⅛ teaspoon paprika
  • ¼ teaspoon dried dill weed

Seafood - Use 1 Item

  • 1 can salmon, drained, flaked, (14¾ oz / 418 g)
  • 2 cans minced clams, do not drain, (6½ oz / 184 g)
  • 3 cans tuna, drained, (5 oz / 142 g)
  • 2 cans shrimp, drained, (4 oz / 113 g)

Liquid - Use 1 Item

  • 1 can evaporated milk, (5 fl oz / 147 ml)
  • ⅔ cup light cream
  • ⅓ cup light cream, plus ⅓ cup dry white wine
  • ½ cup sour cream

Instructions
 

  • In a large pot or Dutch oven on medium heat, add the bacon and onion, cook until the bacon is browned and onion is tender, stir occasionally.
  • To the pot, add the broth, potato mix with the sauce mix, milk, Vegetable and Seasoning Options. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes.
  • Stir in the Seafood and Liquid Options, simmer for another 5 minutes or until heated through.
  • Ladle into bowls, serve, and enjoy.

Notes

Fair cost per serving depending on Seafood and Liquid Options used.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Skillet Seafood Bisque
March 4, 2021 Lee
Leave a comment

Skillet Seafood Bisque

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 57.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup butter, (¼ block / ½ stick)
  • 1 cup mushrooms, sliced
  • Vegetable Option
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Seafood Option
  • Liquid Option
  • 1 tablespoon fresh parsley, chopped
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • 2 tablespoons fresh chives, chopped
  • ¼ cup onion, diced
  • ¼ cup spring onion, sliced
  • ½ cup green bell pepper, diced

Seafood - Use 1 Item

  • 500 grams medium shrimp, peeled, deveined, tails removed, (1 lb)
  • 500 grams bay scallops, (1 lb)
  • 500 grams white fish fillets, any firm white fish, cubed, (1 lb)
  • 1 pint shucked clams, drained and chopped, (2 cups)

Liquid - Use 1 Item

  • ½ cup dry white wine, plus ½ cup heavy cream
  • 1 cup half and half
  • 1 cup milk
  • 1 cup clam juice

Garnish - Use 1 Item

  • fresh dill sprigs
  • Parmesan cheese, grated
  • ground nutmeg
  • cooked bacon, crumbled

Instructions
 

  • In a large non stick pan on medium heat, melt the butter then add the mushrooms, Vegetable Option, and garlic until the vegetables are tender. Stir occasionally.
  • Stir in the flour then slowly stir in the broth. Bring to a boil, stirring constantly.
  • Stir in the Seafood Option and reduce heat to low. Cover and simmer for 5 minutes or until the seafood is cooked through.
  • Stir in the Liquid Option and parsley. Stir occasionally and heat through.
  • Ladle into bowls, top with the Garnish Option, enjoy.

Notes

Fair cost per serving depending on the seafood and cream options.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Fish Stew
March 2, 2021 Lee
Leave a comment

Fish Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 55.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ¼ cup vegetable oil
  • 1 cup onion, diced
  • 1 cup Vegetable 1 Option
  • 3 cloves garlic, minced
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 1 soup can water, omit if using homemade broth
  • 1 can tomato paste, (6 oz / 170 g)
  • Vegetable 2 Option
  • 1 bay leaf
  • Herb Option
  • 1 kilo white fish fillets, cut into 1½ inch pieces, (2 lb)
  • 250 grams medium shrimp, peeled, deveined, tails removed, (½ lb)
  • 12 medium clams in shells, scrubbed, or one 6½ oz / 184 g can minced clams

OPTIONS

Vegetable 1 - Use 1 Item

  • green bell pepper, diced
  • celery, diced, with leaves
  • zucchini, diced
  • carrot, shredded

Soup - Use 1 Item

  • condensed chicken broth, if using homemade broth use 2½ cups
  • condensed chicken vegetable soup
  • condensed chicken gumbo
  • condensed chicken with rice soup

Vegetable 2 - Use 1 Item

  • 1 can whole tomatoes, undrained, chopped, (14½ oz / 411 g)
  • 2 cups potatoes, peeled, diced
  • 2 cups eggplant, cubed
  • 2 cups whole kernel corn, fresh or frozen

Herb - Use 1 Item

  • 1 teaspoon dried basil
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried oregano
  • 1 teaspoon dried dill weed

Instructions
 

  • In a large pot or Dutch oven on medium heat, heat the oil, when hot, add the onion, Vegetable 1 Option, and the garlic. Stir occasionally and cook until the vegetables are tender, about 10 minutes.
  • Stir in Soup Option, water, tomato paste, Vegetable 2 Option, bay leaf, and Herb Option. Heat to boiling then reduce to low and simmer uncovered for 15 minutes.
  • Add the fish, shrimp, and clams. Cover and simmer for 10 minutes or until the fish flakes easily with a fork and the clams have opened. Discard any clams that have not opened. Remove the bay leaf.
  • Ladle into bowls, enjoy.

Notes

Low cost overall based on the amount of servings.
Shortcut: Chicken Broth (Pressure Cooker).
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Gazpacho
March 2, 2021 Lee
Leave a comment

Gazpacho

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 54.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This recipe originally called for Campbell's Spanish Style Vegetable Soup, which is no longer produced, so I have listed Vegetarian Vegetable as the soup.
Print Recipe
Prep Time 10 minutes
Passive Time 4 hours
Total Time 4 hours 10 minutes
Course Lunch, Main Dish
Cuisine Spanish
Servings 3 servings

Ingredients
  

  • 1 can condensed vegetarian vegetable soup, (10½ oz / 298 g)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¾ cup Liquid Option
  • Seasoning Option
  • Vegetable Option

OPTIONS

Liquid - Use 1 Item

  • tomato juice
  • V8 vegetable juice
  • beef broth
  • water

Seasoning - Use 1 Item

  • 2 tablespoons lemon juice
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce

Vegetable - Use 1 Item

  • ⅓ cup green bell pepper, diced
  • 2 tablespoons spring onion, sliced
  • ⅓ cup cucumber, diced
  • ⅓ cup tomato, diced

Instructions
 

  • In a mixing bowl, add all the ingredients except the Vegetable Option. Mix together well.
  • Stir in the Vegetable Option. Cover and place in the fridge to chill before serving, chill for at least 4 hours.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Creamy Vegetable Bisque
March 1, 2021 Lee
Leave a comment

Creamy Vegetable Bisque

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 52.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup Vegetable Option
  • 1 cup celery, sliced
  • ½ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can milk, or 1¼ cup if using homemade soup
  • Seasoning Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • carrots, cut into 1 inch julienne strips
  • broccoli, cut into bite size pieces
  • cauliflower, cut into bite size pieces
  • cut asparagus

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of shrimp soup
  • condensed cream of celery, Shortcut

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon dry mustard
  • ¼ teaspoon dried thyme

Garnish - Use 1 Item

  • Romano cheese, grated
  • almonds, slivered, toasted
  • fresh parsley, chopped
  • lemon, slices

Instructions
 

  • Heat the butter in a 2 quart saucepan, when hot, add the Vegetable Option, celery, and onion. Cook for 5-10 minutes or until the vegetables are tender crisp.
  • Stir in Soup Option, milk, and Seasoning Option. Heat through.
  • Ladle into bowls, top with Garnish Option. Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Extra-good Cream Soup
March 1, 2021 Lee
Leave a comment

Extra-good Cream Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 51.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • ½ cup onion, diced
  • Vegetable Option
  • ½ teaspoon Herb Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup light cream
  • ¾ cup milk
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • 1 medium tomato, diced
  • 1 cup mushrooms, sliced
  • 1 cup frozen cut asparagus, or fresh
  • 1 cup celery, sliced

Herb - Use 1 Item

  • dried tarragon
  • dried thyme
  • dried dill weed
  • dried marjoram

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut

Garnish - Use 1 Item

  • Parmesan cheese, grated
  • fresh parsley, chopped
  • oyster crackers
  • melba toast

Instructions
 

  • Heat the butter in a 2 quart saucepan on medium heat, when hot, add the onion, Vegetable and Herb Options until the vegetables are tender, stir occasionally.
  • Stir in the Soup Option, cream, and milk. Stir occasionally until heated through.
  • Ladle into bowls, serve with Garnish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Soup in a Crust
March 1, 2021 Lee
Leave a comment

Soup in a Crust

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 50.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can water, omit if using homemade broth
  • 1 cup Vegetable Option, fresh or frozen
  • ½ cup onion, diced
  • dash Herb Option
  • ½ cup Meat Option, cooked, diced
  • ¾ cup biscuit mix, Shortcut
  • ¼ cup milk
  • 1 tablespoon fresh parsley, chopped

OPTIONS

Soup - Use 1 Item

  • condensed chicken broth, use 1¼ cups if using homemade broth, Shortcut
  • condensed French onion soup
  • condensed beef broth
  • condensed chicken gumbo

Vegetable - Use 1 Item

  • carrots, sliced
  • cut green beans
  • peas
  • whole kernel corn

Herb - Use 1 Item

  • dried thyme
  • dried tarragon
  • rubbed sage
  • dried marjoram

Meat - Use 1 Item

  • chicken
  • ham
  • beef
  • pork

Instructions
 

  • To a 2 quart saucepan, add the Soup Option, water, Vegetable Option, onion, and Herb Option and mix together. Place on high heat and bring to boiling then reduce to a simmer. Cover and cook, stirring occasionally, for 15 minutes or until the vegetable option is tender.
  • Stir in the Meat Option. Preheat your oven to 200° C (400° F).
  • Pour soup into a 1 quart casserole.
  • In a small bowl, add the biscuit mix, milk, and parsley. Mix together until well mixed.
  • Place dough on a lightly flowered surface and knead several times or until smooth.
  • Pat dough into a circle slightly larger than the casserole and cut a 1 inch circle in the center of the dough.
  • Place the dough over the casserole and press down on the edges down to seal, cut off excess dough.
  • Bake casserole for 15-20 minutes or until golden brown.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Chicken Broth (Pressure Cooker), Biscuit Mix.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Onion Soup au Gratin
March 1, 2021 Lee
Leave a comment

Onion Soup au Gratin

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 49.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Ovenproof Bowls

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 500 grams onions, sliced, about 4 cups, (1 lb)
  • ¼ teaspoon sugar
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 2 soup cans water, omit if using homemade broth
  • Bread Option
  • 2 cups Cheese Option, shredded
  • ¼ cup Parmesan cheese, grated

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed beef noodle soup
  • condensed chicken broth, use 2½ cups if using homemade broth, Shortcut
  • condensed chicken noodle soup

Bread - Use 1 Item

  • 6 slices French bread, toasted
  • 2 cups croutons, Shortcut
  • 6 slices rye bread, toasted, Shortcut
  • 3 croissants, slit horizontally, toasted

Cheese - Use 1 Item

  • Swiss cheese
  • Gruyere cheese
  • Cheddar cheese
  • Mozzarella cheese

Instructions
 

  • To a large pot on low heat, add the oil and butter, when hot, add the onion and cook for 15 minutes, stirring occasionally until the onion is tender.
  • Stir in sugar, raise heat to medium, and cook another 30 minutes or until the onions are golden brown. Stir often to prevent burning.
  • Stir in the Soup Option and water and bring to a boil. Reduce to a simmer, cover, and cook 25 minutes, stirring occasionally.
  • Preheat your oven to 180° C (350° F).
  • Ladle soup into heat ovenproof bowls and place bowls on a baking sheet.
  • Top each bowl with the Bread Option, and top each with the Cheese Option and the Parmesan cheese.
  • Place baking sheet in the oven and bake for 20 minutes or until the cheese is melted and the top browned.
  • Serve and enjoy.

Notes

Fair cost per serving based on amount of cheese needed.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Curried Vegetable Soup
February 25, 2021 Lee
Leave a comment

Curried Vegetable Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 48.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1 cup carrot, sliced
  • Vegetable Option
  • 1 cup water
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ teaspoon yellow curry powder
  • 1 cup Cheese Option, shredded
  • Liquid Option

OPTIONS

Vegetable - Use 1 Item

  • 2 medium zucchini, diced
  • 2 cups frozen cut green beans, or fresh
  • 2 cups frozen cut asparagus, or fresh
  • 2 cups fresh celery, sliced

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of potato soup

Cheese - Use 1 Item

  • Sharp Cheddar cheese
  • American cheese
  • Swiss cheese
  • Monterey Jack cheese

Liquid - Use 1 Item

  • 1 can evaporated milk, (1½ cups)
  • 1½ cups light cream
  • 1½ cups milk
  • 1½ cups chicken broth, Shortcut

Instructions
 

  • To a large pot, melt the butter on medium heat, then add the onion, carrot, and Vegetable Option, stir occasionally and cook for 5 minutes.
  • Add the water and bring to a boil then reduce heat to low, cover and simmer for 5 minutes or until all the vegetables are tender yet crisp.
  • Stir in the Soup Option and curry powder.
  • Stir in the Cheese and Liquid Options, heat through until the cheese is melted.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI