In the interest of making these soups more filling, getting some fresh vegetables into our diner, and also stretching one can of soup into multiple meals, we started adding in our own ingredients and spices. We usually do a simple sauté of onions, garlic, mushrooms, and a green like chard or spinach, and just stir it into the warmed soup. Extra pepper and a spice like smoked paprika usually help jazz things up, and then we’re done.
This might not be as deeply flavorful as a soup that has spent hours simmering on the back burner, but it’s very satisfying for a mid-week meal.
Do you have a favorite store-bought soup that you like to doctor up?