Recipe: Soups & Appetizers Using Canned Soup (6)

Debbie.D.,.AL (10:14:40 AM) :

FRENCH ONION SOUP

1 large onion, sliced into rings
1 slice French bread, toasted dry and cut in half
1 can chicken broth
1 can beef broth
1/2 can water
3 Tbsp white wine
4 oz. sliced provolone cheese
Fresh grated Parmesan cheese
Dash of black pepper

Saute onion in butter until tender. Drain on paper towels. In saucepan, combine broths and water. Bring to boil. Add onions, pepper, and wine. Reduce to simmer and cook 10 minutes.

Place a half slice of bread in bottom of each of two oven-proof bowls. Ladle soup on top of toast. Place half package of provolone on top of each bowl, overlapping top edge of bowl.

Sprinkle Parmesan on top. Broil until cheese melts. Yield: 2 servings. This can be easily doubled or tripled.

Barbara,.LA (3:28:23 PM) :

BEAN SOUP

2 cans Hormel Chunk Ham
1 can Campbells Bean and Ham Chunky Soup
2 cans Navies Beans
1 can Jalapeno pinto beans
1 can regular pinto beans
1 diced onion
1 diced bell pepper
1 or more cans of water

Mix well. Cook in crock pot for 8 hours on low, or 4 hours on high.

Debbie.D.,.AL (6:54:24 PM) :

SUNDAY NIGHT CRAB SOUP

3-4 stalks celery, chopped
1 large onion, chopped
1/2 stick butter
1 can cream of mushroom soup
2 soup cans milk
2 cans crab meat
salt and pepper to taste

Saute celery and onion in butter on low heat until clear--about 10 minutes. Add mushroom soup, milk, and crabmeat. Heat thoroughly for 10-12 minutes, stirring regularly. Do not boil. Salt and pepper to taste. Good served with open face toasted cheese sandwiches. Cher/Ont. (7:46:38 PM) :

POTATO CREAM SOUP
From: "Company's Coming (Lunches)
By: Jean Par'e

2 1/2 cups diced potatoes
1 1/2 cup chopped onion
Cook above in boiling water till tender. Drain & mash together.

1 tin cream of mushroom soup
2 1/2 cups milk
1/2 tsp salt
1/8 tsp pepper
parsly flakes
1/8 tsp. thyme
1/8 tsp. oregano
2 tbsp. butter or marg.

Add the above to the first ingredients. Stir to mix. Heat to simmer for 1 0r 2 minutes.

Freezes well.
makes 6 cups

Mina,NY (1:46:42 PM) :

EASY CHEESE QUICHE - TRIED AND TRUE

4 eggs
1 can (11 oz.) Campbell's condensed Cheddar Cheese Soup
1/2 cup light cream (I use half & half)
1 cup shredded sharp cheddar cheese ( 4 oz.)
1/2 cup diced cooked ham
1/2 cup cooked chopped broccoli
1 unbaked pie crust (9 inch)
Ground nutmeg

1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well.

2. Sprinkle cheese, ham and broccoli evenly over piecurst. Pour soup mixture over all. Sprinkle with nutmeg.

3. Bake at 350 degrees F. for 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings.

Mina,NY (12:41:04 PM) :

MEXICAN-STYLE APPETIZER TRIED AND TRUE!

1 can condensed Campbell's bean with bacon soup
1 pkg. (1 1/ oz.) taco seasoning mix
1/4 teaspoon hot pepper sauce
1 cup sour cream
1 can ( 4 oz.) chopped green chilies, drained
1/2 cup sliced pimento-stuffed olives
1 cup shredded Cheddar or Monterey Jack cheese (you can mix if you like)
1/2 cup shredded lettuce
1/2 cup chopped tomato
Tortilla Chips for dipping

1. In small bowl, combine soup with taco seasoning mix and hot pepper sauce; stir until blended. On large serving plate, spread mixture into a 6-inch round. Spread sides and top of bean
mixture with sour cream to cover.
2. Layer chilies, olives, cheese, shredded lettuce and tomatoe over sour cream. Cover; refrigerate until serving time. Surround with chips for dipping.

I usually double this receipe as it goes really fast. I also serve it as a meal on hot days. It is delicious.