Tag Archives: Soups

Easy and Delicious Recipes Made with the Help of Canned Soups!

Easy and Delicious Recipes Made with the Help of Canned Soups!

Try out these quick, easy, and delicious recipes you can make with canned soups!

Slow Cooker Bacon Potato Chowder

This bacon potato chowder is heavenly on a chilly autumn evening. You can serve it in a bread bowl if you’re feeling adventurous!

Serves 6 | Prep. time 10 minutes | Cooking time 4 hours

Ingredients

  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • 4 (10 ¾-ounce) cans condensed cream of potato soup
  • 3 cups milk
  • 2 large white potatoes, peeled and diced
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • ½ cup fresh chives, chopped
  • Black pepper

Directions

  1. In a 6-quart slow cooker, combine the bacon, onion, potato soup, milk, and potatoes.
  2. Cover and cook for 4 hours on HIGH.
  3. Stir in the sour cream and half the cheese until it melts.
  4. Garnish with the remaining cheddar, chives, and black pepper.

 

 

Tuscan Chicken Skillet

The sun of Tuscany shines through in this quick and easy skillet recipe with some Italian seasoning, sun-dried tomatoes, artichokes, and baby spinach in a creamy sauce.

Serves 4 | Prep. time 10 mins | Cooking time 25-30 minutes

Ingredients

  • 2 tablespoons olive oil, more if needed
  • 4 boneless chicken breasts, sliced into large strips
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 (10 ¾-ounce) can condensed cream of chicken soup
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 3 cups spinach
  • 1 cup sundried tomatoes, drained and chopped
  • 1 small jar marinated artichokes, drained and chopped
  • Parmesan cheese for serving

Directions

  1. In a large cast-iron or heavy-bottomed skillet warm the olive oil over medium heat.
  2. Season the chicken generously with salt and pepper.
  3. Cook the chicken for 4-5 minutes per side in the skillet or until cooked through.  Transfer it to a plate.
  4. Add the garlic to the skillet and sauté for 30 seconds. Add olive oil if needed.
  5. Stir in the soups, bring it to a boil, and let simmer for 5-6 minutes.
  6. Add the chicken and its juices back to the pan and stir in the Italian seasoning and tomato paste. Stir to coat well. Add the spinach, sun-dried tomatoes, and artichokes, cover, and cook for 4-5 minutes or until the spinach is wilted and the ingredients are warmed through.
  7. Serve chicken immediately with a drizzle of sauce and vegetables. Serve with parmesan cheese on the side.

 

 

Meatballs and Gravy Dinner

Meatballs are an integral part of a healthy and flavorsome menu, so why not use them to make a complete dinner meal using our favorite recipe?

Serves 6 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

Meatballs

  • 2 pounds ground beef
  • 1 small onion, minced
  • 1 egg
  • Salt and pepper to taste

Gravy

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 (10 ¾-ounce) cans consommé
  • ⅔ cup heavy cream
  • Black pepper, to taste

Mashed Potatoes

  • 6 large potatoes, peeled and diced
  • ¼ cup butter
  • ¼ cup cream cheese
  • ½ cup buttermilk
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Directions

  1. Preheat the oven to 350°F (177°C) and cover a baking sheet with foil.
  2. In a large bowl, gently combine the ground beef, onion, egg, and salt, and pepper. Form 1½-inch meatballs out of this mixture.
  3. Spread the meatballs on the baking sheet and bake for 30 minutes.
  4. Peel and dice the potatoes. Place them in a suitable pot and cover them with salted water. Bring to a boil, reduce the heat, and simmer until tender.
  5. Meanwhile, place a large pot over medium heat. Melt the butter and whisk in the flour.
  6. Gradually stir in the consommé and bring the mixture to a simmer.
  7. When the potatoes are tender, drain them and mash them with butter, cream cheese, buttermilk, salt, and pepper. Cover and set aside.
  8. When the meatballs are cooked, allow them to drain on a paper towel for a minute or two.
  9. Stir the cream into the consommé gravy and add the meatballs. Stir gently to coat and cook on low heat.
  10. Serve warm with mashed potatoes.

 

 

Pulled Pork Sandwiches

Pulled pork sandwiches are everyone’s favorite as the meat filling tends to be super juicy. Try this new spin on them using condensed French onion soup.

Serves 8 | Prep. time 10 minutes | Cooking time 8½ hours

Ingredients

  • 4 pounds boneless pork shoulder roast
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 2 teaspoons garlic powder
  • 1 (10 ¾-ounce) can condensed French onion soup
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup packed brown sugar
  • 12–16 hamburger buns

Directions

  1. Rub the pork with oil, salt, and black pepper and sear in a hot skillet to form a crust on all sides.
  2. Place it in a slow cooker and add the garlic powder.
  3. In a mixing bowl, combine the soup, ketchup, vinegar, and brown sugar. Pour the mixture over the pork.
  4. Cover, and cook on LOW for 8 hours.
  5. Shred with two forks and return the meat to the sauce.
  6. Serve on hamburger buns.

 

 

Spicy Seafood Risotto

Spicy seafood risotto is just the thing for a chilly weeknight dinner. This one cooks up quickly and every seafood lover will ask for it again!

Serves 4 | Prep. time 10 minutes | Cooking time 34 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small white onion, sliced
  • 1 jalapeno pepper, cored, seeded, and minced
  • 3 cloves garlic, crushed and minced
  • 10½ ounces fish pie or chowder mix
  • 8 large prawns
  • 1 (10 ¾-ounce) can condensed cream of tomato soup
  • 1½ cups water
  • 4 ounces paella rice
  • 1 teaspoon red chili flakes
  • 1 fish stock cube

Directions

  1. In a large skillet over medium-high heat, warm the oil. Sauté the onion, jalapeno, and garlic for 5 minutes.
  2. Stir in the prawns and fish mix and cook for 4 minutes.
  3. Add the soup, water, rice, red chili flakes, and fish stock cube.
  4. Stir gently and cook to a boil.
  5. Cook the rice on a simmer for 20 minutes, loosely covered, stirring occasionally, and adding more water if necessary.

 

 

Cheesy Potatoes

For every potato lover, this cheesy potato recipe is a delight just waiting to happen! The condensed soup makes the potatoes so creamy.

Serves 6 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 1 (10 ¾-ounce) can condensed cream of chicken soup
  • 1½ cups sour cream
  • 2 tablespoons ranch seasoning powder
  • 2 cups shredded cheddar cheese
  • 1 (2-pound) package diced hash brown potatoes, thawed
  • 20 saltine crackers, crushed
  • 2 tablespoons butter, melted

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9×13 baking pan.
  2. In a large mixing bowl, combine the soup, sour cream, seasoning, and cheddar.
  3. Fold in the potatoes.
  4. Spread this mixture in the prepared baking dish.
  5. Mix the cracker crumbs with the butter and spread it over the potatoes.
  6. Bake for 50 minutes.

 

 

 

***These recipes and more can be found in Louise Davidson’s Cooking with Soup Cans: 101 Quick and Easy Soup Can Dinner and Casserole Recipes. To get your copy, click on the cover or click here.

To download a copy of the featured recipes, click here.

Delicious Slow Cooker Soup Recipes

Delicious Slow Cooker Soup Recipes

Check out these delicious, comforting, and easy-to-make slow cooker recipes for soup meals just like Grandma’s!

Cozy Chicken and Corn Chowder

Serves:  8 | Preparation time: 15 minutes | Cooking time: 7-8 hours on LOW or 3-4 hours on HIGH

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 large red potatoes, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels
  • 2 cups chicken broth
  • 2 cups milk
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Salt and pepper
  • ½ cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 5 slices bacon, cooked and diced
  • 2 tablespoons chopped fresh chives

Directions

  1. Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
  2. Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
  3. Whisk the cornstarch and half and half together in a bowl.
  4. Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
  5. Cook 10 to 15 minutes more or until the soup is thick and creamy.
  6. Serve garnished with bacon and chives.

 

Bacon and Potato Soup

Serves:  8 | Preparation time: 15 minutes | Cooking time: 8-9 hours on LOW

Ingredients

  • ½ cup bacon, pre-cooked crisp, crumbled (about 8 strips)
  • 2 teaspoons bacon drippings
  • 1 large onion, chopped
  • 3 pounds potatoes, peeled, cut into ¼-inch slices
  • Non-stick cooking spray
  • ½ cup water
  • 2 4 ½-ounce cans chicken broth, fat-free, lower-sodium
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • ¾ cup cheddar cheese, shredded
  • ½ cup light sour cream
  • 4 teaspoons fresh chives, chopped

Directions

  1. Heat the bacon drippings in a skillet over medium heat, and stir-fry the onions until tender.
  2. Coat a slow cooker with non-stick spray.
  3. Place the potato slices in slow cooker. Scrape in the sautéed onion and drippings as well.
  4. Stir in the water, broth, salt, and pepper.
  5. Cover and cook for 8 hours on LOW or until the potatoes are tender.
  6. Mash potatoes. Stir in milk and cheese.
  7. Set slow cooker to HIGH and cook about 20 minutes longer or until heated through.
  8. Serve with sour cream, sprinkled with bacon and chives. Sprinkle more cheese, if desired.

 

Shrimp Bisque

Serves: 6 | Preparation time: 10 minutes | Cooking time: 3 hours on HIGH

Ingredients

  • 3 tablespoons butter
  • 2 medium leeks, chopped
  • 3 cloves garlic, minced
  • ⅓ cup tomato paste
  • 1 14-ounce can petite diced tomatoes
  • ¼ cup dry sherry
  • 1½ cups corn kernels
  • 2 teaspoons Old Bay seasoning (or use Creole seasoning)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups seafood stock
  • ¼ cup all-purpose flour
  • 1 pound shrimp, peeled and deveined, chopped
  • 1 cup heavy cream

Directions

  1. Melt butter in a skillet over medium heat. Sauté the onions and leeks until tender. Add seafood stock and sherry to deglaze, bringing to a boil. Transfer mixture to a slow cooker, including any brown bits.
  2. Place the garlic, tomato paste, tomatoes, sherry, corn, Old Bay or Creole seasoning, salt and pepper in the slow cooker.
  3. Whisk a small amount of the seafood stock into the flour until smooth. Add to the slow cooker together with the rest of the fish stock, and mix well.
  4. Cook in your slow cooker for 4 hours on LOW or for 2 hours on HIGH.
  5. If desired, thirty minutes before cooking is complete, puree with an immersion blender for a smoother texture. (A regular blender may also be used. Puree in small batches to prevent spillage. Be careful, liquid is hot! Remove lid insert to allow steam to escape.)
  6. Stir in the shrimp and cream.
  7. Continue heating 30 minutes more or until shrimp is pink in color.

 

Tomato Soup with Basil

Serves: 6 | Preparation time: 15 minutes | Cooking time: 6-7 hours on LOW or 5 hours on HIGH

Ingredients

  • 3 large carrots, peeled and chopped
  • 2 celery stalks, diced
  • 2 medium onions, chopped
  • 4 whole cloves garlic, peeled
  • 4 28-ounce cans whole peeled tomatoes
  • 1 quart chicken broth, low sodium
  • ½ cup fresh basil leaves, roughly chopped
  • Salt and pepper to taste
  • Cream and Parmesan cheese (optional)

Directions

  1. Combine the carrots, celery, onions, garlic, tomatoes, chicken broth, and basil in the slow cooker.
  2. Cover and cook for 6-7 hours on LOW or for 5 hours on HIGH. The tomatoes should be soft and easy to puree.
  3. Use an immersion blender to puree.
  4. If using cream, blend it in now. Season to taste with salt and pepper.
  5. Serve garnished with grated Parmesan and more basil leaves, if desired.

 

Traditional Vegetable Beef Soup

Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-10 hours on LOW, 4-5 hours on HIGH

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 24-ounce package frozen mixed vegetables, thawed
  • 4 cup red potatoes, diced
  • 1 large onion, diced
  • 1 15-ounce can diced tomatoes, undrained
  • 1 15-ounce can Great Northern beans, drained
  • 1 32-ounce carton beef broth
  • Salt and pepper
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 tablespoon vegetable oil

Directions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Put olive oil in a skillet and sear the coated beef over medium heat. Brown evenly and transfer to a slow cooker.
  3. Add the frozen vegetables, potatoes, onion, tomato, beans, broth, salt, pepper, garlic, and bay leaves. Stir and cover.
  4. Cook for 8-10 hours on LOW or for 4-5 hours on HIGH. The stew is ready when the beef and potatoes are tender.
  5. Remove the bay leaves and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Soup Cookbook: Easy Crock Pot Soup Meal Recipes. To get a copy of the cookbook, click on the cover below or here.

To download a copy of the featured recipes, click here.