Progresso Soups

lkm111

I thought the high fiber tomato was pretty good. Pot roast was O.K., but the meat tasted strange. Will have to check out the lower sodium ones.

virginiagomes

I am afraid of having them because of the high sodium content, but now I will check the low sodium version.

hunterr

I often cook up some veggies, and then add a can of soup to the veggies and the broth that the vegetables made. It brings the sodium down and often also brings the calories down per serving.

I just look at the can, and often the picture will give me ideas of what to add. Often a vegetable that is shown in the picture as being only added in a tiny amount.

Starting cooking from scratch is often just too overwhelming to me. I can handle 10 minutes of prep, and waiting for something to simmer for 15-20 minutes though.

I also use this trick with a lot of other canned and frozen dinners. A 1/2 serving of many prepared foods can be added to some veggies and broth, or served over a pile of boiled vegetables, or on a salad.

Boil some green peppers, celery and onions, and add a little baked beans for a baked bean soup.

For a cheese soup, cook up some cauliflower or broccoli really soft and mash or blend it with some of the water, then add a 1/2 serving of the cheese soup.

Chowders are great stretched with celery, onions, mushrooms and some of the broth.

1/2 serving of a pasta meal served on broccoli.

Curries go good on cauliflower.

Some beef dishes do great on green beans.

Many prepared foods can chopped up small and be added to a bed of raw salad or to a bed of lightly steamed spinach.

I just use the prepared foods as meal starters, not the meal.