Archive for the ‘SOUPS, STEWS, CHILI’ Category
Speedy Potato Chowder
February 24, 2021 Lee
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Speedy Potato Chowder

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 46.
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 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 slices bacon, diced
  • ½ cup onion, diced
  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • Liquid Option
  • 1 can Vegetable Option, undrained, (8½ oz / 241 g)
  • Meat Option
  • 2 tablespoons fresh parsley, chopped

OPTIONS

Liquid - Use 1 Item

  • ¾ cup beer, plus ¾ cup water
  • 1½ cups milk
  • 1 cup milk, plus ½ cup light cream
  • 1 cup evaporated milk, plus ½ cup water

Vegetable - Use 1 Item

  • mixed vegetables
  • whole kernel corn
  • lima beans
  • diced carrots

Meat - Use 1 Item

  • 1 cup hot dogs, sliced
  • 1 cup cooked chicken, diced
  • 1 cup cooked ham, diced
  • 1 can tuna, drained and flaked, (about 7 oz / 185 g)

Instructions
 

  • In a 3 quart saucepan on medium heat, add the bacon and cook until crisp. Remove bacon with a slotted spoon to paper towels to drain.
  • Pour off the bacon fat but leave 1 tablespoon in the saucepan and place back on medium heat.
  • Add the onion and cook until tender, stirring occasionally.
  • Stir in the potato soup and Liquid Option. Mix well.
  • Add the Vegetable Option with liquid from can, Meat Option, parsley, and the bacon you cooked earlier. Heat through, stirring occasionally.
  • Ladle into bowls, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Hearty Vegetable Soup
February 20, 2021 Lee
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Hearty Vegetable Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 45.
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 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 can condensed chicken broth, (10½ oz / 298 g can) or 2½ cups homemade broth and no additional water
  • 1 soup can water, omit if using homemade broth
  • Vegetable Option
  • Starch Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • ½ cup tomato, diced, plus ½ cup sliced spring onion
  • ½ cup carrot, sliced, plus ½ cup sliced celery
  • 1 cup frozen mixed vegetables
  • ½ cup mushrooms, sliced, plus ½ cup sliced leek

Starch - Use 1 Item

  • 2 tablespoons dry white rice
  • ¼ cup small elbow macaroni
  • ¼ cup dry pearl barley
  • 2 tablespoons dry brown rice

Garnish - Use 1 Item

  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh chives, chopped
  • 2 slices bacon, cooked crisp, crumbled

Instructions
 

  • In a 2 quart saucepan add the broth, water (add the water only if using the condensed broth), and Vegetable Option and heat to boiling.
  • Stir in the Starch Option and reduce heat to low. Cover and simmer until the starch is done, about 20 minutes for the white rice or macaroni, and about 40 minutes for the barley or brown rice.
  • Ladle into bowls, top with the Garnish Option of your choice, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Creamy Cabbage Soup
February 20, 2021 Lee
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Creamy Cabbage Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 44.
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
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 cups cabbage, coarsely shredded
  • 1 medium onion, diced
  • Meat Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • 113 grams kielbasa, diced, (4 oz)
  • 4 hot dogs, diced
  • 1 cup cooked ham, diced
  • 4 slices bacon, cooked crisp, crumbled

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • ½ cup light cream, plus ¾ cup water
  • 1 soup can water, or 1¼ cups if using the shortcut
  • 1 soup can milk, or 1¼ cups if using the shortcut
  • ½ cup evaporated milk, plus ¾ cup water

Garnish - Use 1 Item

  • Swiss cheese, shredded
  • paprika
  • pretzel sticks
  • croutons, Shortcut

Instructions
 

  • Heat the butter in a 3 quart saucepan, when hot, add the cabbage and onion, and cook until tender, stirring occasionally.
  • To the cabbage, add the Meat Option and cook for another 2 minutes, stirring occasionally.
  • Stir in the Soup and Liquid Options, stir until smooth. Heat through, stirring occasionally so the soup does not burn.
  • Ladle into bowls, top with the Garnish Option of your choice, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Croutons.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Easy Pea Soup
February 19, 2021 Lee
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Easy Pea Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 43.
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 4 servings

Ingredients
  

  • 1 cup potato, diced
  • ½ cup onion, diced
  • Vegetable Option
  • Herb Option
  • 1 cup chicken broth, fresh or from powder, Shortcut
  • ½ cup water
  • 1 can condensed green pea soup, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • 1 cup carrot, julienned
  • 1 cup celery, sliced
  • 1 large tomato, diced
  • 1 cup frozen peas, or fresh

Herb - Use 1 Item

  • ½ teaspoon dried summer savory
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon rubbed sage

Liquid - Use 1 Item

  • half and half cream
  • milk
  • water
  • chicken broth, Shortcut

Garnish - Use 1 Item

  • sour cream, Shortcut
  • cooked bacon, crumbled
  • fresh mint leaves
  • seasoned croutons, Shortcut

Instructions
 

  • In a medium size saucepan, add the potato, onion, Vegetable and Herb Options, broth, and water. Stir together Place on medium high heat and bring to a boil then reduce to low heat, cover, and simmer 10 minutes or until vegetables are tender.
  • While the saucepan is simmering, to a medium size bowl, add the pea soup and Liquid Option, whisk until mixture is smooth.
  • When the vegetables are tender in the saucepan, stir in the soup mixture. Heat through until piping hot.
  • Ladle into bowls, top with Garnish Option, serve and enjoy.

Notes

I will say Fair cost per serving right now as I have not seen that type of soup in Thailand, and if it is in the high end grocery stores, then the per serving price would go up as well. I will price this again if I can find this soup.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream, Croutons. 
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Hearty Bean Soup
February 17, 2021 Lee
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Hearty Bean Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 42.
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 2 hours
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup Beans Option, dry, rinsed
  • 5 cups water
  • 113 grams smoked ham, (¼ lb)
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 clove garlic, minced
  • Seasoning Option
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • Vegetable 1 Option
  • Vegetable 2 Option
  • ½ cup spring onion, sliced

OPTIONS

Beans - Use 1 Item

  • Navy beans
  • red kidney beans
  • chickpeas
  • pinto beans

Seasoning Use 1 Item

  • ½ teaspoon dried thyme
  • 2 tablespoons chili powder
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin

Vegetable 1 - Use 1 Item

  • 2 cups cabbage, coarsely chopped
  • 2 cups tomatoes, diced
  • 1 cup green beans, cut into 1-1½ pieces
  • 2 cups zucchini, sliced

Vegetable 2 - Use 1 Item

  • 1 cup carrot, sliced
  • 1 cup whole kernel corn
  • 1 small butternut squash, peeled and cubed
  • 1 cup okra, sliced

Instructions
 

  • In a 4 quart pot, add the Beans Option and water, place on high heat and bring to a boil. Boil uncovered for 2 minutes then remove from heat, cover, and let stand for 1 hour.
  • After 1 hour, add to the pot the ham, onion, bell pepper, garlic, Seasoning Option, black pepper, and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally.
  • Remove the ham from the pot and let it cool until it can be handled. Dice ham and return to the pot.
  • To the pot, stir in the potato soup, Vegetable 1, and Vegetable 2 Options. Cover and simmer 25 minutes on low heat or until the vegetables are tender. Add water if needed to make a thinner consistency.
  • Remove bay leaf and stir in the spring onion just before serving.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Pasta & Bean Soup
February 16, 2021 Lee
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Pasta & Bean Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 41.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • Meat Option
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, shredded
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can water, or 1¼ cups if using the shortcut
  • 1 can white beans, undrained, (about 15 oz / 425 g)
  • ½ teaspoon Herb Option, crushed
  • 1 bay leaf
  • ⅛ teaspoon black pepper
  • ½ cup Pasta Option, uncooked

OPTIONS

Meat - Use 1 Item

  • ½ cup cooked ham, diced plus 2 tablespoons vegetable oil
  • 4 slices bacon, diced
  • 113 grams bulk pork sausage, crumbled, (4 oz), Shortcut

Soup - Use 1 Item

  • condensed vegetable soup
  • condensed Spanish style vegetable soup, no longer produced by Campbell's
  • condensed minestrone soup

Herb - Use 1 Item

  • dried thyme
  • dried oregano
  • dried basil

Pasta - Use 1 Item

  • small shell pasta
  • ditalini pasta
  • elbow macaroni

Instructions
 

  • In a 4 quart pot on medium heat, add the Meat Option and cook until lightly browned, stirring occasionally.
  • Add the celery, onion, carrot, and garlic to the pot, cook until tender, stirring occasionally.
  • To the pot, stir in the Soup Option, water, beans, Herb Option, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes.
  • Stir in the Pasta Option and cook 12-15 minutes more or until pasta is tender.
  • Remove bay leaf, ladle into bowls, enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Baked Sausage-bean Soup
February 15, 2021 Lee
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Baked Sausage-bean Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 39.
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
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Ovenproof Bowls

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g each)
  • 1 can Beans Option, undrained, (about 15 oz / 425 g)
  • ½ cup Sausage Option, diced
  • 1 can green chilies, drained, (4 oz / 113 g)
  • 1 can diced tomatoes, undrained, (about 15 oz / 425 g)
  • ½ cup water
  • 1½ cups French bread, cubed
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Use 1 Item

  • condensed Spanish style vegetable soup, no longer produced by Campbell's
  • condensed minestrone soup
  • condensed vegetable soup
  • condensed tomato soup, Shortcut

Beans - Use 1 Item

  • white kidney beans
  • chickpeas, Shortcut
  • pork and beans
  • green beans, Shortcut

Sausage - Use 1 Item

  • kielbasa
  • Spanish Chorizo, cooked
  • hot dogs
  • pepperoni

Cheese - Use 1 Item

  • Colby cheese
  • Colby Longhorn cheese
  • Provolone cheese
  • Mozzarella cheese

Instructions
 

  • To a 3 quart saucepan, heat the oil on medium heat, when hot, add the onion and garlic until the onion is translucent, stir occasionally.
  • Then stir in the Soup, Beans, and Sausage Options, chilies, tomatoes, and water. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
  • Preheat your oven to 230° C (450° F) and get out 6 ovenproof bowls and a baking sheet.
  • Ladle the soup evenly into the 6 bowls, place bowls on the baking sheet.
  • Sprinkle each bowl evenly with the cubed bread and Cheese Option.
  • Bake for 10 minutes or until the cheese is melted and the bread golden brown.
  • Serve and enjoy.

Notes

This is probably Fair cost per serving, depending on the combination of options used, but could be Low cost if the shortcuts are used. I will price this when I make the first batch/combination.
Shortcuts: Condensed Tomato Soup, Chickpeas (Pressure Cooker), Fresh Long Beans (Pressure Cooker).
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Split Pea & Meatball Soup
February 14, 2021 Lee
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Split Pea & Meatball Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 38.
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 30 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup dry green split peas, rinsed, drained
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups water
  • 1 cup onion, diced
  • Herb Option
  • ⅛ teaspoon black pepper
  • 250 grams Meat Option, (½ lb)
  • ¼ cup soft breadcrumbs
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 cup carrots, diced
  • 1 cup Vegetable Option
  • 1 can stewed tomatoes, (14½ oz / 411 g)

OPTIONS

Soup - Use 1 Item

  • condensed beef broth
  • condensed French onion soup
  • condensed chicken broth
  • condensed Spanish style vegetable soup, no longer produced by Campbell's

Herb - Use 1 Item

  • 1 teaspoon dried summer savory, crushed
  • 1 teaspoon dried marjoram, crushed
  • ½ teaspoon rubbed sage
  • 1 teaspoon dried basil, crushed

Meat - Use 1 Item

  • ground beef
  • ground pork
  • ground turkey
  • bulk pork sausage, Shortcut

Vegetable - Use 1 Item

  • celery, sliced
  • frozen green beans, or long beans, Shortcut
  • frozen mixed vegetables
  • cucumber, peeled and diced

Instructions
 

  • To a large pot, add the peas, Soup and Herb Options, water, onion, and black pepper and mix together. Place on high heat and bring to a boil then reduce to a low simmer. Cover and cook for 1 hour.
  • While the soup is cooking, make the meatballs. In a medium size mixing bowl, add the Meat Option, bread crumbs, egg, parsley, and garlic. Mix together lightly but well, an over mixed meatball can be tough and dry.
  • Shape meat mixture into 36 meatballs using 1 rounded teaspoon for each. Set meatballs aside.
  • To the soup, add the carrot, Vegetable Option, and tomatoes. Mix together and heat to a boil.
  • Add meatballs and reduce heat to low, cover and simmer 30 minutes or until vegetables are tender and meatballs are cooked through.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Fresh Long Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Chili
February 13, 2021 Lee
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Chili

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 36.
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 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 1 can Vegetable Option, (15 oz / 425 g)
  • 2 tablespoons chili powder
  • 1 tablespoon vinegar
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • ground beef
  • bulk pork sausage, Shortcut
  • bulk Italian sausage, or casings removed from links, Shortcut
  • ground pork

Soup - Use 1 Item

  • condensed tomato rice soup
  • condensed Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato soup, Shortcut

Vegetable - Use 1 Item

  • kidney beans
  • mixed vegetables
  • chickpeas
  • whole kernel corn

Garnish - Use 1 Item

  • Cheddar cheese, shredded
  • green bell pepper, sliced into rings
  • sour cream, with sliced spring onion, Shortcut
  • corn chips, crushed

Instructions
 

  • In a large pot on medium heat, add the Meat Option, onion, bell pepper, and garlic. Cook until the meat is browned and onion and bell pepper tender, break up meat with a spatula as it cooks. Drain fat from pot.
  • To the pot, stir in the Soup and Vegetable Options, including the liquid from the vegetable can, also add chili powder and vinegar. Heat to boiling then reduce to a low simmer, uncovered, for 30 minutes, stirring occasionally.
  • Ladle into bowls, top with Garnish Option, enjoy.

Notes

Low cost per serving, especially if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Pork Sausage, Condensed Tomato Soup, Sour Cream.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Split Pea Soup with Ham & Ale
October 30, 2020 Lee
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Split Pea Soup with Ham & Ale

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 3 cloves garlic, smashed and minced
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 bottle Belgian white ale, (12 oz / 330 ml)
  • 4 cups chicken broth, fresh or from powder, Shortcut
  • 1 bag dry green split peas, debris removed, rinsed, (1lb / 500 g)
  • 500 grams smoked ham hocks, 1 lb, Shortcut
  • 2 cups water

Instructions
 

  • Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
  • Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
  • Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
  • Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
  • Remove the bay leaf, ladle into bowls, serve and enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Homemade Smoked Hocks (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI