Reinventing Campbell's Soups at Home
November 27, 2012
Chicken Noodle Soup
With just eight ingredients, this chicken noodle soup makes use of ingredients you probably already have in the pantry and refrigerator. It's a great way to use up leftover cooked chicken, but if you want a quick shortcut, buy a ready-made rotisserie chicken from the store and hand-shred some breast meat for the soup. Save the rest for sandwiches and salads later on in the week.
Protein- and fiber-packed chickpeas together with nutrient-rich kale lend a little texture to a classic American favorite.
Beef with Vegetables and Barley Soup
It may not be pretty, but it sure is delicious. Lean beef stew meat cuts out the calories and fat, while fiber-rich, chewy barley and chunky fresh vegetables make this a meal that will stick to your ribs.
Broccoli Cheese Soup
The secret to this slimmed-down version is adding potatoes, which thicken up the soup nicely while adding a boost of vitamin C and fiber to a delicious soup packed with fresh broccoli. Light on cheese please.
Bean and Barley Soup
Meatless Monday comes to the rescue once again with this flavorful and healthier alternative to canned vegetable soups.
Split Pea Soup
This slow-cooker version is a snap to prepare and cooks while you're away for the day, running errands or at work.
Cream of Mushroom Soup
If all you've ever had is the canned version, get ready for a revelation. This version gets all dressed up with white wine and leeks, but don't worry — it only has seven ingredients and takes just half an hour to whip up.