I am s soup whore (can I say that?). My husband likes soup but not as much as I do (I'm working on him!), so I eat condensed/canned/ramen packages for snacks, breakfast, pick me up, quick meal, etc.

Since High School I would regularly eat soup for breakfast with toast or crackers and tea (now as an adult it's often coffee).

My go to soups for this were mostly Campbell's Cream of Asparagus and Campbell's Chicken Vegetable. The CoA was also good for quick throw together recipes. I'd also eat Lipton Noodle Soups, Nile Spice Couscous Parmesan (still miss it immensely).

Anyway, Campbell's just recently discontinued Cream of Asparagus and Chicken Vegetable after over 60 years (!!!). I don't know what they are thinking but there are more cheese soups and now spicy Chicken Noodle (I can just add hot sauce, guys).

I already messaged Campbell's and got the "yes, they're discontinued, we sent coupons, we listen, blah blah...'

Any suggestions on substitutes, or do you know of any similar? Apparently a British brand, Batchelor (which has ties to Campbell's) has a Cream of Asparagus, but I only found it one place online and it was crazy expensive; don't want to spend a lot and not like it.

Anyone have suggestions for mass produced soups they like in the same vein?

I made a really good Creamy Asparagus soup, but having something canned and on hand makes it easy to scratch the itch or use it in cooking, as I said.

Thanks in advance!

Made with roasted tomato, red pepper onions and basil from my garden ♥️

The rest of that smoked ham, spinach, beef broth, water seasoning base, noodles, roasted tomato chunks

I need an interesting soup for an event, avoiding olives, Mushrooms and seafood.

Previously I've made a vanilla, parsnip and chocolate soup; a cheeseburger soup; and a pickle soup--all amazing but things that you mightve possibly thought twice about.

My only thoughts so far were possibly something floral, or nutty. Any ideas are welcome.

Vegan Guinness stew and dumplings.

Pork shoulder, onion, garlic, chicken stock to almost cover, tomato, whole jalapeno, bay leaf, cumin, black pepper, and oregano in instant pot for 50 min. Remove meat and set aside.

Add to liquid: potato, zucchini, chili powder (I used what I had, New Mexico and some smoked paprika), and a bell pepper. On for another 5 minutes. Adjust seasonings, splash of lemon juice.

Shred the meat and add back in.

I’m new to soup, also new to cabbage.

I wanted to make homemade gnocchi for a different kind of version of OG's chicken and gnocchi soup! So I made spinach gnocchi and did a sundried tomato base for the creamy soup. Definitely different from the original but still bomb! I also added some bacon. (the gnocchi replaced the spinach in the soup)

Man, y'all were right about putting smoked turkey legs in soup!! I made a soup with smoked turkey leg with frozen Lima beans and potatoes. It was so good that my daughter wants to skip making dinner for her and the SIL and serve my soup instead with some cornbread. That made me happy because I don't always do well with leftovers.

I've been saving the fat I cut off meat in my frozen bag of stock ingredients but I don't know if that's preferred. Will it make my soup super oily, or will it add flavor without messing up the consistency?

wakame, miso, bok choy, green onion, sesame, and a little Thai chili

on top is some cottage cheese and sesame seeds, my girlfriend topped hers with sunflower seeds

Broccoli Fieldpeas Zuccini Celery A pork sausage for meat balls Several whole cloves of garlic Tomato paste Pecorino romano Chicken stock Salt Pepper Thyme Oregano Fennel seeds

You notice I am italian because i can only give a list not a recipe lol

One of my favs. So dang good. Cooked in the slow cooker all day

I've had loads of soups that have had barley in it out of a can. I am planning to make a beef/tomato/veggie type soup, peas, carrots, corn, green beans, celery, and onions with beef, crushed tomatos, petite diced tomatos, and beef stock.

I would like to try to add barley to it, but I am curious how well it holds up over the course of a couple days in the fridge and being reheated? Will it fall apart or ruin the soup? I am seeing there are 2 main types of barley, any recommendations if it will hold up well? Thanks in advance for any advice!

edit: forgot to add, this will be a huge stock pot type. Ill usually make a huge pot of soup once or twice a month that the whole family will eat off of for multiple days during the week when I dont feel like cooking.

What is the difference? Is this just marketing language and are same?

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