A can of soup that wants only heat and a pan to become dinner. It holds beef, potatoes, carrots, green beans, and celery already seasoned and ready; you just need to warm it through and add a backbone of fresh garlic and a splash of vinegar to brighten it. Twenty minutes, start to table.

Serves 2. 20 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 garlic. Heat 1 tablespoon butter in a large saucepan over medium heat until it foams, then add the garlic and cook, stirring, until fragrant, about 1 minute.
2. Pour the entire can of soup into the pan and stir to combine with the garlic butter. Bring to a gentle simmer, then reduce heat to medium-low and let it bubble gently for 10 to 15 minutes, stirring occasionally, until the vegetables soften slightly and the flavors meld.12 min
3. Stir in 1 tablespoon red wine vinegar, then taste and adjust salt and pepper as needed. Divide between two bowls and serve warm.

Note Swap the vinegar for a squeeze of fresh lemon juice or a dash of hot sauce if you prefer. Leftovers keep, covered, in the fridge for three days and reheat gently on the stovetop. Serve with crusty bread or a grilled cheese sandwich alongside.