Whether we want to admit it or not we all have at least one can of soup sitting in our pantry. Typically canned soup is really nothing special. Abbey has come up with 3 excellent recipes that will transform your canned soup into a fiber and protein rich meal that is not only satisfying but tasty as well.
Abbey’s first recipe is for a hearty Tomato Bean Chili. You will start with a can of condensed tomato soup and add it to a saucepot on medium heat. Next you will add in water, a can of diced tomatoes for texture, a fair amount of fresh chopped zucchini, chopped bell peppers, frozen corn, an entire can of black beans, spicy chili pepper, garlic powder, and finish it all off with some cumin. Stir this up well and let it simmer until all your flavor marry. You have now turned your canned soup into a healthy, satisfying stew. Abbey tops hers off with some fresh sour cream, avocado slices, and cilantro but you can top yours with anything you like.
Her next recipe is Sausage, Kale, and Squash soup. The base for this is Butternut Squash Soup, one of Abbey’s favorites and no doubt a favorite among many of you as well. Pour your Butternut Squash Soup into a saucepot on medium heat, just like you did with the Tomato Bean Chili. Add to this some frozen Butternut Squash to bring some much needed textural contrast to the recipe. Your next addition to this soup will be shredded kale leaves, spicy cooked turkey sausage, and a combination of cooked wild and brown rice. Give this a good stir and then set it to the side and let it simmer. In a frying pan add some olive oil, pumpkin seeds, and chopped sage. Sauté those on medium heat for a short period of time. Put your soup into a bowl and top it with the pumpkin seeds you just sautéed.
Her last recipe to save you from the dredges of typical, boring canned soup is a Mushroom Broccoli Soup. This recipe starts with a can of cream of mushroom soup. Cream of mushroom soup is found in nearly every pantry and actually has a wide variety of uses in the kitchen, it does however have an interesting consistency as noted by Abbey in the video. Again we are starting out with a saucepot on medium heat, just add your can of cream of mushroom soup to it. Your next step is to add evaporated milk due to its creamy consistency while still remaining low in fat. After that add in a good sized amount of fresh chopped broccoli. Abbey recommends chopping it finely so that it cooks quickly in your soup, full sized pieces will always take longer to cook that you want them to. Your next ingredient is a can of white beans which you will follow up with cooked quinoa. Stir this all together until it turns into a nice, creamy, thick, luxurious stew.
While your Mushroom Broccoli soup is bubbling away get out a baking pan and whip up some crostini. Arrange a few baguette slices on your pan and top them with a little bit of sharp cheddar cheese. Bake those until they reach your level of desired crispness and your cheese is fully melted. Now add your Mushroom Broccoli soup to a bowl and serve it with a side of your freshly baked crostini.
As always thank you for watching and stay tuned for more great recipes in the near future.
For tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbeys blog.