This soup is almost a stew, thick and stick-to-your-ribs, built around a can that holds beef, ham, beans, and rice already simmered and seasoned. Heat it with a little butter and garlic tonight; it wants almost nothing more.

Serves 2. 15 minutes, 5 at the stove.

About 150 calories a serving, 14 g protein, 1 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves of garlic. Heat 1 tablespoon of butter in a small saucepan over medium heat until it foams, then add the garlic and cook, stirring often, until fragrant, about 1 minute.
2. Pour the entire can of Campbell's soup into the pan and stir to combine with the butter and garlic. Bring to a simmer over medium heat, stirring occasionally, until it steams and is heated through, about 8 minutes.8 min
3. Taste the soup and season with salt and pepper as needed. Divide between two bowls and serve hot.

Note Swap butter for oil if you prefer. Leftovers keep covered in the fridge for three days or frozen for a month; reheat gently on the stovetop. Serve with crusty bread or over a bed of rice if you want to stretch it further.