I'm always on the lookout for ways to incorporate more vegetables and variety into their meals, and today's recipe for beefy tomato vegetable soup pleases them and their busy mother. My neighbor Cheryl Salter shared this simple soup with us several years ago, and my children devoured it. The soup simmers until the vegetables are tender. Add some fresh baked corn muffins from a mix, and dinner is ready. This soup freezes well, so make extra to keep on hand when cooking is out of the question.
Canned soups are pantry staples and make great bases for more elaborate soups.
Or prepare an easy seafood bisque by combining cans of cream of asparagus and mushroom soups with two soup cans of milk, a can of crab meat, a can of small shrimp and a tablespoon of sherry. Drain fat and return to pan. Add tomato soup, water and mixed vegetables. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.