Put A Little Pizazz In That Canned Soup

Emergency soups have made many last-minute suppers for my children, especially on hectic weekday evenings when the car pool ran late or soccer practice delayed piano lessons, producing starving kids with cranky dispositions.

These aren’t slow-simmered, take-your-time company soups - pureed and adorned to look like a glossy magazine cover shot - but soups that start with an off-the-shelf can. Add a hodgepodge of pantry items and/or leftover cooked vegetables, pasta or meat. Stir and heat. These warming one-bowl dinners are on the table in about five minutes.

Here are some suggestions for jazzing up canned soup, adapted from “Campbell’s Back Label Recipes and More!” Heat soup, liquid, meat, pasta and vegetables over medium heat until piping hot, stirring often. Garnish if desired. Each variation makes two servings.

If you prefer less salt, use reduced-sodium soups. Other soups, preferably condensed (if you’re adding liquid), can be substituted. Additions can vary according to what you have on hand and your child’s preferences.

1 (10-3/4-ounce) can Vegetable Soup; 1 soup can water or 1 (6-ounce) can V-8 vegetable juice; 1/2 cup cooked small pasta, such as stars, alphabet, small shells, elbow macaroni; 1/2 cup leftover, frozen or canned vegetables. Optional garnish: Minced fresh parsley or basil. Nutrition information per serving: 182 calories; 2.8 grams fat (14 percent fat calories), 1,350 milligrams sodium.

1 (10-3/4 ounce) can Manhattan Clam Chowder; 1 soup can water or 1 (6-ounce) can V-8 vegetable juice; 1/2 cup cooked medium shell pasta (or any small pasta) or 1/2 cup cubed cooked leftover fish; 1/2 cup cooked sliced carrots. Optional garnish: Minced fresh parsley. Nutrition information per serving: 114 calories; 1.7 grams fat (13 percent fat calories); 672 milligrams sodium.

1 (10-1/2 ounce) can Turkey Noodle soup or 1 (10-3/4 ounce) Chicken Noodle Soup; 1 soup can water; 1/2 cup cooked turkey or chicken; 1 can (about 8 ounces) stewed tomatoes. Optional garnish: Minced fresh parsley or cilantro. Nutrition information per serving: 168 calories; 4.2 grams fat (22 percent fat calories); 1,009 milligrams sodium.

1 (11-1/2 ounce) can Green Pea Soup; 1 soup can milk; 1 cup cubed cooked ham; 1/2 cup cooked, cubed potato. Optional garnish: Minced fresh parsley. Nutrition information per serving: 431 calories; 13 grams fat (27 percent fat calories); 2,261 milligrams sodium.

1 (10-1/2 ounce) can Old Fashioned Vegetable Soup; 1 soup can water; 1 cup cooked small pasta, such as corkscrew, butterfly or elbow macaroni; 1/2 cup cooked cut green beans. Optional garnish: Dash ground black pepper. Nutrition information per serving: 217 calories; 3 grams fat (12 percent fat calories); 1,288 milligrams of sodium.

1 (10-3/4 ounce) can Minestrone Soup; 1 soup can water or 1 (6-ounce) can V-8 vegetable juice or 1 (10-ounce) Snap-E-Tom; 1/2 cup cooked and cubed beef, lamb or pork; 1/2 cup cooked or small frozen peas. Optional garnish: Minced fresh parsley or pinch Italian seasoning blend (salt-free). Nutrition information per serving: 287 calories; 8.8 grams fat (28 percent fat calories); 1,476 milligrams sodium.