Campbell's V8 Soups

amberc1982

Has anyone tried the Campbell's V8 soups. I bought some last night and was wondering if they are any good. I brought one with me today to work. I know that the sodium is kinda high in them but the calories for the Butternut Squash seems pretty reasonable. I would love to be able to make these soups on my own but I don't have any good recipes. Does anyone have any good soup recipes?

melissaovadare

No, I have not tried the Campbells V8, I usually make my own soups........once you start making them, you will never buy canned again....

What I usually do is start with a "soup starter" in powder form.....it's called Orrington Farms soup base and I get it at Target.....

It is higher in sodium, so watch how much you use!

Then, I just make it up as I go along....sometimes I saute onions, garlic, celery in a little EVOO, add about 8-10 cups of water and the soup starter, and a large can of tomato puree......bring up to a boil and add in whatever veggies you have on hand......In a separate pot, I poach some boneless skinless chicken breast and shred it........I add that and 2/3 cup of quinoa or whole wheat couscous and cook until done!!!!

Another trick is to put in A TON of fresh baby spinach and wilt it in the soup...YUM......

Let your creativity go wild, once you have the chicken or beef starter, put in anything!!!!!

Hope this helps!

immacookie

I tried the butternut squash and the tomato one... the texture was just a little different. I didn't care for the flavor of either and the texture was a little "thick" for me (I tried adding water but didn't work so well). :huh:

amberc1982

I just ate my lunch and I have to say that I didn't like it very much either. The texture didn't bother me but I wasn't to big on the flavor. I planned on eating the whole 2 servings per box but I ended up eating only one serving. I bought one of each flavor so I am stuck eating them now. LOL Oh well.

rinren84

Cooking light really has some great soup recipes. Their Southwestern Pork Soup is my favorite!

If you like broccoli soup, I will buy a bag of broccoli, cauliflower, and carrot mix, and steam. Add to a saucepan and cover with milk. Add just enough 2% Velveeta to make it slightly cheesy, pepper, a little salt. Let cook until the veggies are mushy and then blend with an immersion blender or just mash it up with a potato masher! Delicious and a good way to get your veggies in.

amberc1982

Cooking light really has some great soup recipes. Their Southwestern Pork Soup is my favorite!

If you like broccoli soup, I will buy a bag of broccoli, cauliflower, and carrot mix, and steam. Add to a saucepan and cover with milk. Add just enough 2% Velveeta to make it slightly cheesy, pepper, a little salt. Let cook until the veggies are mushy and then blend with an immersion blender or just mash it up with a potato masher! Delicious and a good way to get your veggies in.

That sounds good. I will have to try that.

cattiemac

Here are two of my favorite soups to make:

1. Crockpot Moroccan Lentil Stew
6 servings

Ingredients
1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 (14 oz.) cans diced tomatoes, undrained (I buy the one with no added salt so that I can keep the sodium low)
1 Tbsp. curry powder
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. crushed red pepper
2 cups water

Preparation
Combine all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

2. Creamy Carrot & Curry Soup
8 servings

Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, chopped
2 pounds of carrots, scrubbed but unpeeled and cut into ½ inch think rounds
1 ½ tbsp curry powder
1 ½ tsp ginger
5 cups reduced sodium chicken broth
Salt and pepper as desired

Directions
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, celery, garlic. Cook, stirring occasionally until the onion is golden, about 5 minutes.
3. Add the carrots and stir well.
4. Stir in the curry powder and ginger. Stir constantly for 30 seconds.
5. Add the broth and bring to a boil over high heat. Reduce the heat t medium low and partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.
6. In batches, transfer the soup to a blender, process until smooth. If a thinner soup is desired add additional broth.

Both of these soups freeze well and the nutritional information is in the database under (1) Homemade - Catherine's Moroccan Lentil Stew and (2) Homemade - Creamy Carrot & Curry Soup.