After finishing Willow Bird Baking’s Cooking Hard Stuff Challenge, I’m sort of tired. I kind of just want to sit and watch some TV. So I’m starting a new series called Cooking From Cans. First up is some delicious canned soup.
My love of canned soup started when I was a 5th grader and my mom taught me how to use the can opener so I could start making my own dinner. I think she was tired of making grilled cheeses every night. She didn’t trust me with the stove and I could finally reach the microwave mounted on the wall, so soup it was!
I didn’t mind — in fact, I loved the stuff! I usually start with Chicken and Rice soup and, if I’m still hungry, eat a little Minestrone. Eventually I realized you could even buy soup that you didn’t need to add any water to — one less step! Dessert is usually a few sprays of whipped cream from the can.
So after all that Cooking Hard Stuff, I present to you a little relaxation: pop the top and enjoy a can.
Recipe by: the soup company.
Yield: 1 bowl of soup
It’s quick, it’s easy, it’s a can of soup! I eat these for dinner all the time after a busy workday. Look for cans with an easy pop top for maximum convenience — can openers hurt your fingers. Unless you have one of those fancy electronic ones, in which case, knock yourself out.
1 can of soup (preferably one that doesn’t require adding water)
Pour the soup into a bowl and heat it up for however long the can says. You can cover it with a paper towel if you’re worried about splatters, but I usually don’t worry about it. My roommate cleans the microwave every now and then.