FOOD What has happened to soup variety in stores?

Red Baron

Paleo-Conservative
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My 12 pack of split pea arrived a little while ago. Guess what I’m having.

It’s a terrible thing that the simple pleasures are increasingly unavailable locally in many areas.

A a dash of Liquid Smoke would go good with that and a dollop or two of sour cream?
 

briches

Veteran Member
Well.......... not to be a little snot, but I was just thinking we could make those ourselves.

1. Main ingredient
2. Cream

There ya go.

As for pea soup I always make my own, but I need a new blender first. It's to die for. And then there's Princess Di's cream of carrot soup. nom nom. But I need a new blender for that too.

:)

I am still reading this entire thread so apologize in advance if you’ve already done so, but I’d love these recipes if you don’t mind. Feel free to pm if it’s easier.
 
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Texican

Live Free & Die Free.... God Freedom Country....
The DW and I went shopping Friday (8/12) in Paris Texas due to a doctor's appointment. Walmart and Kroger's were well stocked on soup. Read the labels on the soup cans for saturated fat, cholesterol and salt (Sodium) The surprise was salt content which ranged from 35% to over 80%. Need to keep the slat content down and only the Campbell's Chunky Soup in Chicken and Beef with countries vegetables came in at 35% sodium.

Soup is chalked full of slat.

Texican....
 

mzkitty

I give up.
I am still reading this entire thread so apologize in advance if you’ve already done so, but I’d love these recipes if you don’t mind. Fell free to pm if it’s easier.

Princess Di's recipe is on this thread a ways back. There are 2, pick what one you think you'd like. Experiment !!

Red Baron's German pea soups in a can looks decent too.

For my pea soup:

1 lb bag green split peas, rinsed and picked over, if necessary.

A pot that will hold about a gallon, but you're going to end up with half that.

Put peas in pot and fill with water to about 3" below the brim.

Add one chopped med onion, and 2 rough chopped fresh carrots, and 2 chopped celery stalks.

Cook on med-high heat, stirring occasionally (about 45 minutes).

Let it cool down for a while, then pick out maybe 1/2 cup of the carrots and set aside; pour some peas (and their cooking water) into a blender and whir until it looks smooth (only takes a few seconds). Repeat with rest of peas.

Return to pot with the heat down to low. (keep a little water handy - don't want to scorch it)

Add back in the carrots you saved.

Add several tbsp of butter. Add salt to taste.

Now add in 2 med potatoes you have cooked and cut into bite-size chunks.

What I do next some people might not like, but just leave out if you don't: A small can of peas, drained.

Makes about 1/2 gallon. It should not be a thin soup, but add a tad of water if it's too thick for you.
 
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packyderms_wife

Neither here nor there.
The “Chunky” soups you don’t add water to. The “condensed” soups you do.

Cream of chicken with herbs is a condensed soup. And I already knew this having taken four years of foods as part o& home etc in high school. BON that was actually a test question back in those days, just like knowing the difference between boxed pudding and homemade custards.
 

Freebirde

Senior Member
Being poor/cheap and of simple taste, usually the only canned soup I buy are generic/store brand Chicken & Rice and Cream of Chicken. Even have trouble finding these sometimes. I like the C&R when I am feeling bad use the CoC in cooking, you don't want to be anywhere downwind of me if I eat anything with Cream of Mushroom or anything with mushroom in it.
I do have a 'soup spice mix' that I use made of equal parts ground black pepper, garlic powder, and onion powder.
 
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