This canned soup has real beef and barley in it, enough body to build dinner on. A handful of bitter greens wilts right in, adding colour and a note that cuts the soup's richness. Twenty minutes total, mostly waiting for the pot to heat.

Serves 2. 20 minutes, 5 at the stove.

About 560 calories a serving, 44 g protein, 3 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the can of soup into a medium pot. Add 1 can of water, rinsing the can once with water and adding that too. Bring to a simmer over medium-high heat, stirring once, about 6 to 8 minutes.7 min
2. While the soup heats, roughly chop 4 ounces of bitter greens, leaving out any tough stems. Stir 1 tablespoon of butter into the simmering soup.
3. Add the greens to the pot all at once and stir until they wilt, about 2 minutes. Taste and season with salt and pepper as needed.2 min

Note Swap the greens for spinach or arugula if that is what you have. Leftovers keep for three days in the fridge. Serve in bowls with crusty bread on the side to soak up the broth.