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.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Chicken Broth (Pressure Cooker).