Archive for the ‘* Best Value $1 or Less per Serving’ Category
Gazpacho
March 2, 2021 Lee
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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
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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
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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
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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
Curried Vegetable Soup
February 25, 2021 Lee
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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
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
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