how do you make canned soup Better?

Question

ok sometimes i eat campbell's soup. but alot of times i feel the soup has to much sodium in it. i was wondering if there was a way i could mod the soup for example i like
http://www.campbellsoup.ca/en/products/ch_lineup_q.asp?cat=9&prod_id=61

i was thinking that maybe i could pour the can into a filter and get rid of all the broth. and keep the carrots,and potaotes and meat, then make a new broth that is fresh and not as salty and more healthier, and then maybe add a little rice to it.

i was wondering if anyone knows a great simple recipie to create a new soup from a canned soup. i like this idea because most of the parts are already coming from a can and then i just have to add a new broth and rice. and it's now a fresh real meal in no time.
i'm very interested in nutrition but sometimes i just don't have a lot of time in my day to make a really good meal so i was thinking that maybe i could make a really fullfilling healthy meal by taking some short cuts and modifying.

Answer 1

As others have suggested, try the low sodium varieties of soup and add extra herbs or spices to punch up the taste. Low sodium soups can be a little flat-tasting, but adding a dash of onion or garlic powder to them often improves them.

The best answer is still homemade soup, though, because you can control the amount of salt that you add. To make an easy vegetable broth base, save left-over veggies such as green beans, peas, potatoes and potato peelings, stalks of celery, carrots, etc. and freeze them in a large plastic freezer bag until you have enough. About three or four cups will do.

Add them to two quarts of water, along with some diced onion and celery. Bring to a boil, then reduce heat and simmer until the broth is strong enough for your taste. Strain, and add whatever ingredients you'd like to make soup -- fresh veggies, leftover chicken or pot roast, rice, noodles, or what have you.

Avoid strong tasting veggies like brocolli or cauliflower when making the soup base because they tend to overwhelm the other flavosr. Also, onion peels can make the broth bitter.

Answer 2

Do you know that most Campbell's soups are condensed? That means they are very strong and meant to have water added. Try adding half a can of water and see if that takes the heavy salty bite off of it. I've been modifying Campbell's soups since the 1950's, long before some marketing genius at Campbell's ever thought up the idea. I grew up on Chicken and Rice. I always made a half to three quarter cup of regular rice and added it to the soup. I called it souped up rice. We also used to make a pot of macaroni and pour in a can of Chicken Stars and half can of water.

Answer 3

Why not buy the low-sodium canned soup?

You can create "new" soups by adding 2 different types of soup together. Campbells once had a sales campaign with suggestions for the types to add together like:

Cream of broccoli + Cream of Potato
French onion + Cream of Mushroom

Answer 4

Cambells and some other brands offer low sodium versions of many of their varities.
However, doubling the volume of a can of soup with no-salt options can help.
For instance, I use 1 can of cheddar cheese soup, add 1 can of milk, 1/2 can of cream corn, and cooked broccoli for a really good cheese-broccoli soup. You could do this with many kinds of soup and whatever vegetables you prefer.

Answer 5

If you're gonna throw away the broth and keep the carrots, potatoes and meat, don't you think you might as well make new soup with fresh vegetables altogether?

I don't know what you can do to make canned soup healthier, but to make it more palatable I use a generous dose of tabasco sauce. it makes a world of a difference!

Answer 6

Add:
1) diced bacon, old bay seasoning, extra clams, and a pat of
butter to clam chowder.

2 )Cheddar,sour cream, extra hot sauce ,onions to chili.

3) Extra sauteed onions, garlic toast and mozzarella or swiss to onion soup.

4 )Frozen peas, carrots, corn to any chicken or veggie soup

5) Spinach to wonton or chicken noodle


I always buy the healthy select or low sodium soups

Answer 7

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

you can add it to another left over soup in the fridge, or add water to it.

Answer 9

You should just make your own. It's not that difficult.