Bear …… Get the low sodium soups …. Molly’s just looking out for your health ….. she wants you around for a long, long time …….. Dean, on the other hand ….. probably not so much ……… :)
I cook soup for different holidays and freeze the extra to have at other times. My Thanksgiving beef vegetable was always a great favorite when our families came for holiday dinner at our house. For Jewish holidays I cook chicken soup – including making matzoh balls for Passover. For Christmas I cook whatever kind husband wants and Easter I cook what husband wants (his holidays). Now all the extra gets frozen.
I tend to cook soups and stews the night (or more than one night) before we plan to eat. Reheating it makes it better and by doing this I am cooking while sitting in the kitchen watching TV at night (as I am right now) and can keep an eye on it – as opposed to needing to waste time better spent elsewhere in the house to stay in the kitchen and keep an eye on it the day of why ever I am making it.
We have even come up with a recipe for a thick chicken soup with noodles that I can make the night before and is our dinner on some Friday nights (cook a bigger dinner for same since Covid started and we are eating home Friday night instead of going out for dinner. Always leftover from that also to have during the following week.
And yes, I do use canned soup also – sometimes even as a base for what I am cooking.
B UTTONS about 1 year ago
And one of the “special” bottles of water your dad hides in the cabinet.
Ellis97 about 1 year ago
Campbells has a lot of sodium. That’s why I buy Progresso.
bwswolf about 1 year ago
Bear …… Get the low sodium soups …. Molly’s just looking out for your health ….. she wants you around for a long, long time …….. Dean, on the other hand ….. probably not so much ……… :)
Shikamoo Premium Member about 1 year ago
Someone should explain this to Bear.
mafastore about 1 year ago
I cook soup for different holidays and freeze the extra to have at other times. My Thanksgiving beef vegetable was always a great favorite when our families came for holiday dinner at our house. For Jewish holidays I cook chicken soup – including making matzoh balls for Passover. For Christmas I cook whatever kind husband wants and Easter I cook what husband wants (his holidays). Now all the extra gets frozen.
I tend to cook soups and stews the night (or more than one night) before we plan to eat. Reheating it makes it better and by doing this I am cooking while sitting in the kitchen watching TV at night (as I am right now) and can keep an eye on it – as opposed to needing to waste time better spent elsewhere in the house to stay in the kitchen and keep an eye on it the day of why ever I am making it.
We have even come up with a recipe for a thick chicken soup with noodles that I can make the night before and is our dinner on some Friday nights (cook a bigger dinner for same since Covid started and we are eating home Friday night instead of going out for dinner. Always leftover from that also to have during the following week.
And yes, I do use canned soup also – sometimes even as a base for what I am cooking.