Sunday, August 19, 2012

Jazzed Up Canned Soup in Your Rice Cooker

The seasonings that make your food taste good just so happen to be one of the more expensive components of stocking your kitchen. And then there's chopping onions and garlic, then sauteeing them: time-consuming and messy especially if you don't have a real kitchen.

I've written before about Roger Ebert's idea: use canned or powdered soup as your base. then jazz it up to lower the sodium and add some freshness. Your rice cooker will do the work.

Today, I put this idea to the test. I had some Progresso Albondigas (meatball, if you forgot your Spanish) soup that Big Lots had for a mere 50 cents a can. I added some drained low salt beans, some extra water, and a handful of preshredded cabbage (aka cole slaw mix). You could try frozen spinach instead.

Throw everything in the rice cooker and cook!

Folks, it was good. Add some of the hot sauce you have on hand. More than acceptable.

Any other ideas for jazzing up canned soups?

For other ideas, see the cookbook I put together with Frugal Son.

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