When I was growing up, we were pretty poor. When we had soup, it was usually potato soup (we raised tons of potatoes). I still make potato soup (but I have to buy the potatoes) and it is very good. We also ate some sort of dried bean soup (pinto, navy, great northern...whatever was cheap). Black eyed peas were a treat. The bean soups were just cooked beans with the water they were cooked in (used a lot of water). Usually made them in a pressure cooker. They are inexpensive, will store for a very long time, and a good source of protein for poor folks. A 10-cent bag would feed four people for two days.

Now and then, we had some Campbells condensed soup. It was a treat (just because it was different). We only had 4 types (I did not know there were more as I never went to a grocery store). Those were vegetable beef, chicken noodle, chicken gumbo, and tomato (all the same price/the least expensive). I never had a "cream of" soup or chowder until I was an adult and bought my own. We always doubled the water to make the soup go farther so it was pretty thin (but I did not know other folks only put half as much water as we did). I remember making a can for my wife after we married and she almost choked on it...said it tasted like dishwater.

We often cook with soup now. One of our favorite inexpensive recipes is to put some browned (in a fry pan) thick boneless pork chops in a crock pot and a can of cream of chicken and one can of cream of celery...or just cream of celery if you prefer. About a can per two thick chops. The soup makes a nice sauce/gravy when combined with the meat juices and we serve with stuffing or mashed potatoes...and a vegetable.

We also make some meatballs in the pressure cooker with a can of tomato soup and serve those with rice. The recipe (porcupine meatballs) was in our 1974 pressure cooker and we have eaten it since we were first married. Pretty tasty...to me at least.

Except for tomato soup now and then for nostalgia (I like with a peanutbutter sandwich or grilled cheese), we rarely eat condensed soup as it costs as much or more than the tastier Chunky soup or Progresso when I buy them on sale. The last time I was able to get them at $.75 a can when the condensed soup was $1.10. Normal price was almost $2. I buy dozens of cans at one time (because I am too cheap to pay full price) as long as the expiration date is far off...then rotate stock. I see it as a good "survival food" if the SHTF because it lasts well and it provides a one can meal and can be warmed with little heat/odor. I have a large pantry full of food that I buy on sale that keep well and have protein or necessary nutrients like peanut butter, canned corned beef, tuna, refried beans, green chilies, green vegetables (along with dried beans and rice/ramen for filler). We simply eat the food over time and replace it next sale.

I like these....throw away the flavor pack and use ham or smoked sausage.

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Another First World Problem: The Decline of Campbell's Soup
 

I’m sure I could google it but I’m thinking anchovies have the same effect.

Edit:

Yep.

https://www.americastestkitchen.com/cookscountry/how_tos/8173-getting-to-know-umami-powerhouses




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I do the same thing (only with ham) ...but also add diced carrots, onions, and sometimes cubed potatoes.

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My absolute favorite growing up made in this vintage type pressure cooker.

Big fat rubber O-ring in it. My mom used to wack the back of my legs with that rubber ring when I deserved it.

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Thanks!!! Good thinking. I can't wait to try that.

Wife cooks it 4 hours on high. It is always done and tender as can be. You can tell by sticking a fork in it and twisting gently.

She adds the can of soup (or two if you like a lot of gravy or have a lot of meat) ...and a half can of water. The same amount of water for one or two cans of soup (for some reason that always gives the same/right consistency). When we use two cans, we use one of each soup because the cream of chicken is cheaper (tried that when the local store was out of cream of celery). It did not seem to make much of a difference.

I also use cream of chicken as a base for a green chili cream of chicken soup and for my cream of broccoli soup (when broccoli is in season).

For the broccoli soup. I pressure cook a lot of broccoli (including hard stems that would normally go to waste) until it is a mush (you can just boil it too, but it takes a lot longer) ...saving out a good number of small flowerets. I do not drain the water but then add cans of cream of chicken soup and milk until I get the right consistency. I try to guess how much water is in the pot already to determine how much milk/soup to add to get the approximate consistency of the soup if prepared per the label. I add a little bit of salt and a lot of black pepper (to taste). To serve, I put shredded cheddar cheese in a bowl and pour it on top. It will melt into the soup. Then I sprinkle more freshly shredded cheese on top as a garnish. It is pretty (a family favorite) and as good as I have had anywhere.

We always used one at home growing up...and a bigger one to can quarts of vegetables. My father bought us a small (4 qt) aluminum one for a wedding gift back in '76. We have a couple larger ones now (6qt and 8qt. stainless). Nothing better to tenderize meat of cook things fast.

Bill,

I made this simple vermicelli dish for our dinner tonight (no soup as an ingredient). It was topped with grated parmesan cheese when plated. Served with Italian bread slightly toasted with olive oil and garlic butter. The pan is huge and I made enough for about three meals. We usually have it by itself the first night and then as leftovers/a side dish. It heats up great and goes well with a steak or about any grilled meat (even a burger) ...or reheated with bread again.

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Does look good.

A good way to get me to eat veggies. Mushrooms, broccoli, garlic, and spinach sautéed in olive oil, then cooked pasta stirred in and the flavors allowed to meld. It would be a one pan dish if I did not have to boil the pasta.

Kept me away from "Whopper Wednesday" at Burger King today ($3 Whopper).

Whopper Wednesday would be certain death for me.

A couple years ago, I gave my buddy like a half dozen butternut squash plants. The soil around here is pretty good in general, and his yard, we have done a bit of soil amendment. He gets about a dozen on each plant, each squash had to be a couple pounds. He ended up with a LOT of butternut squash, so he takes a couple sacks of them to work. He works at the state training facility for CHP and Corrections Officers, runs the kitchen. Gives them to the cook and tells them to do something with them. They cut the squash lengthwise, put them in roasting pans with onions, carrots, cloves of garlic, sprayed them with olive oil, roasted in the oven, into a food processor with cream, salt and pepper, well, I used one of those immersion mixer things, because it is easy to wash, and I am a very lazy man. Really simple to make, just fantastic.

As a bonus, the dogs don't eat the butternut squash as it is growing. I am planting my snap peas in the front yard this year. Dogs ate that stuff like it was made out of bacon. My bride was eating snap peas, and giving the husk to the dog, standing in the garden. He is a dog, he is not stupid. The other dog is a follower, so he followed the leader and then ate it down to the ground

Between that and the $2 Big Mac every time a pro sports team wins in the local city (there are several teams in different sports so once or twice a week) ...it has been tough to avoid fast food. For three years here, it was a free large french fry at McDonalds if you bought anything. I had avoided fries for yeas...but could not pass that up. There is always a BOGO deal on the app...

We raided those when I was a kid. They used to split and roast those and eat them sorta like baked potatoes or make a pie (sorta like pumpkin). Roasted butternut squash soup is killer/gourmet.

We do steaming before their tragic death in the vitamix - leaving the seeds/strings in the steaming water does wonders for the taste. (strain before blending of course) A little bloop of good balsamic vinegar and it's a disgustingly wholesome dish.

Aaaannd now off to the store for some squash.

I alluded to shopping sales for food earlier...but was wondering if any of you waste the time and effort to shop sales for food (and other items) ...and buy enough that you can replenish on the next sale. It saves me a lot of money but requires some storage (large pantry).

For example, yesterday, on the way home from the hardware store...I went to the grocery (with sales flyer). Every item I needed/purchased was on sale. I bought pasta (spaghetti) for $1.69 (saved .30). I bought 2 boxes of cereal and saved $.89 each plus got a third box free ($3.79) for buying two. I bought 3 six packs of cola (they were BOGO) so I got 3 for free saving $17.94. I bought 2 avocados for $1. saving $.58.

My total cost was $28.21 and I saved a total of $25.28 over normal price.

They were out of one of the items I wanted so I stopped at anther (same chain). I spent another $29.58 and similarly saved $22.18 (including 3 more boxes of cereal that I decided to buy since the expiration is not until October).

A good way to get me to eat veggies is to soak them in a glass of ice cold gin.
In fact, I'm thinking of upping my vegetable intake this summer by putting three olives in my martinis.

Lol.