What's your favorite canned soup?

[salinqmind]

After a horrendous day, snow piling up outside, I’m trying out one of the newer Campbell’s Chunky Chicken soup, which I assume are geared to snare the younger folk. Though I feel I should have cruised into the store on a skateboard to buy them, so far I’ve tried the Spicy Chicken Quesadilla (a thin, pink, vaguely cheesy broth with a few beans and bits of chicken floating around) and tonight: Jammin’ Jerk Chicken! Chicken, rice, black beans, carrots and veg in a faintly spicy jerk-flavored broth. Both are pretty tasty! Not great, but quite edible. I’m looking forward to the Philadelphia Cheese Steak Sandwich Soup next.

[aceplace57]

Campbells Chunky Old Fashioned Vegetable beef. With a big slice of cornbread with it.

I like the Healthy Choice Campbells. Less fat and less salt

[araminty]

@Mister_Rik

To araminty, don’t boil your vegetables directly in the soup stock (unless you’re making “vegetable soup”). Sauté them in olive (or other vegetable) oil until they’re tender, then add them to your soup. In my experience, boiling them directly in your soup stock results in a vegetable flavor that overpowers the meat flavors. Particularly carrots - they’ll quickly make everything taste like carrot soup if you boil them directly in the stock.

Thanks, I know how to cook soup. I was simplifying the process for the OP.

[Mr_Dalliard]

Amy’s Golden Lentil or Thai Coconut.

I find the taste of Campbell’s - all of it, from the plain red and white can to the frou frou little tubs - very unappealing. There’s some common undercurrent in them all that makes them taste bad; as if they are all made from the same chemically flavored base.

If I’m splurging I will get the Amy’s mentioned above. If Progresso is on sale, I choose that, but I do find it inferior to the Amy’s by a long shot.

[Becky2844]

@araminty

Soup is the easiest dish in the world. Chop any veggies you like, put in a pot of milk/water/stock, cook til soft, season, eat. For a creamed style soup, use milk as your cooking liquid and blend the veggies (an immersion blender is great for this). Then, in your next pot, experiment with adding pasta for the last 10 min, and some canned tomatoes and Italian herbs. Voila, minestrone. Croutons! Split peas! I made potato soup tonight, and added green onions, sour cream, cheddar and bacon for that loaded baked potato flavour. Delish, and so, so easy.

Please make some soup. Canned soup is sad.

But who has the time and patience to cut all those little peas in half?

[WhyNot]

I am dismayed to learn that Amy’s has a Thai Coconut soup. There goes my waistline. And my wallet.

[aceplace57]

This is in a plastic container and requires refrigeration. Does it count as canned?
http://scene7.samsclub.com/is/image/samsclub/0007795879591_A?img_size_380x380

My wife and I love that broccoli cheddar soup. I’ve only seen that brand at Sams Club.

[Oslo_Ostragoth]

@WhyNot

Love this one. Aldi carries a store brand version, which is just as good and a little bit cheaper.

Seconded. I guess I’ll have to try the Campbell’s version.

[Heffalump_and_Roo]

Lately, my breakfast soup has become Amy’s low sodium split pea soup. I add salt and pepper to it as I eat it. I think there’s less salt overall that way, but I don’t know. I just like the ability to control the level of salt. I’ve eaten the regular version, and it’s OK, but a tad bit salty for me.

I like Amy’s spanish rice and red bean soup because it’s filling and could be a meal if you’re not too hungry. It’s also a tad bit salty without a low salt version and relatively expensive.

I like Amy’s thai coconut soup, but it isn’t very filling.