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Endless Possiblities

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Tomato Chicken Stir-Fry
Slow-Cooker Tuscan Beef Stew
Zesty Slow-Cooker Pot Roast

(Family Features) - Looking for simple and satisfying ways to add excitement to your everyday recipes? With a little creativity and the right ingredients, the possibilities are endless!

Tomato soup -- a popular pantry essential that has been a mainstay in the hearts and homes of Americans for decades -- provides unlimited flavor options. Alone or as a cooking ingredient, tomato soup can easily be combined with other foods to create a variety of delicious dishes that appeal to the entire family.

For a tasty, homemade meal in a just a few steps, try using tomato soup as the base for savory stews and one-pot meals. Easy to prepare, but full of flavor, Slow-Cooker Tuscan Beef Stew is a rich, Mediterranean-inspired dish that is wonderful to serve on a brisk autumn night. Zesty Slow-Cooker Pot Roast is a hearty and comforting meal that will satisfy even the biggest of appetites.

For a new version of an old favorite, try Tomato Chicken Stir-Fry. Tomato soup is the secret ingredient that adds a subtle yet unexpected twist to this popular entrée.

The Possibilities of Tomato Soup

At your next dinner party or get-together, delight your guests with a fun and delicious culinary treat: a tomato soup bar! Set out bowls of assorted toppings, and let them mix and match their favorites to create their own customized bowl of tomato soup. Or you can serve one or more of the following tomato soup-based creations as zesty appetizers or light entrées:

  • Shrimp Cocktail: Cooked shrimp, prepared horseradish, Worcestershire sauce and lemon wedges

  • Fajitas: Sliced, cooked chicken breast, salsa, taco seasoning, shredded cheddar cheese and flour tortillas

  • Beef Stroganoff: Cooked ground beef, sour cream, cooked pasta and sliced mushrooms

For more great soup suggestions, recipes and mealtime planning, visit www.tomatosouplovers.com.

Tomato Chicken Stir-Fry

  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken breasts, cut into strips
  • 3 cups cut-up vegetables*
  • 1/4 teaspoon garlic powder or 2 cloves garlic, minced
  • 1 can (10 3/4 ounces) Campbell's Tomato Soup
  • 2 tablespoons soy sauce
  • 1 teaspoon vinegar
  • 4 cups hot cooked rice

    1. HEAT 1 tablespoon oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
    2. HEAT remaining oil. Add vegetables and garlic and stir-fry until tender-crisp.
    3. ADD soup, soy and vinegar. Heat to a boil. Return chicken to pan and heat through. Serve over rice.
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Preparation Time
20 minutes

Serves 4

Notes, Tips & Suggestions
*Use a combination of broccoli florets, carrots cut in matchstick-thin strips and red or green pepper strips.
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Slow-Cooker Tuscan Beef Stew

  • 1 can (10 3/4 ounces) Campbell's Tomato Soup
  • 1 can (10 1/2 ounces) Campbell's Beef Broth
  • 1/2 cup dry red wine or water
  • 2 pounds beef for stew, cut into 1-inch pieces
  • 1 can (14 1/2 ounces) diced Italian-style tomatoes
  • 3 large carrots, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning, crushed
  • 1/2 teaspoon garlic powder
  • 2 cans (about 16 ounces each) white kidney (cannellini) beans, drained

    1. MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3 1/2-quart slow cooker.
    2. COVER and cook on LOW 8 to 9 hours* or until done.
    3. STIR in beans. Turn heat to HIGH and cook 10 minutes.
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Preparation Time
5 minutes

Cook Time
8 to 9 hours 10 minutes

Serves 8

Notes, Tips & Suggestions
*Or on HIGH 4 to 5 hours

Zesty Slow-Cooker Pot Roast

  • 4 medium potatoes, cut into quarters (4 cups)
  • 2 cups fresh or frozen whole baby carrots
  • 1 stalk celery, cut into 1-inch pieces
  • 1 medium Italian plum tomato, diced
  • 2 1/2 pounds boneless beef bottom round or chuck pot roast
  • 1/2 teaspoon ground black pepper
  • 1 can (10 3/4 ounces) Campbell's Tomato Soup
  • 1/2 cup water
  • 1 tablespoon chopped roasted garlic* or fresh garlic
  • 1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
  • 1 teaspoon vinegar
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    1. PLACE potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with black pepper and place on top of vegetables.
    2. MIX soup, water, garlic, basil, oregano, parsley flakes and vinegar. Pour over all.
    3. COVER and cook on LOW 10 to 12 hours** or until done.
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Preparation Time
45 minutes

Cook Time
10 to 12 hours

Serves 4 to 6

Notes, Tips & Suggestions
For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water. Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH 10 minutes or until mixture boils and thickens.

*To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F for 45 minutes or until soft. Peel and chop garlic.

**Or on HIGH 5 to 6 hours

SOURCE: Campbell's Tomato Soup

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