OK I could make all of them myself - undoubtably cheaper. BUT This is
just two servings in one of those shelf-stable packages and comes in 5
flavors. Butternut Squash, Tomato Herb, Garden Broccoli, Sweet Red
Pepper and Southwestern Corn.

I am cooking for one (boring) and have always been incapable of making
anything less than a gallon of any kind of soup from scratch.

These look like they're vegetarian, but they have varying amounts of
cholesterol that's some kind of dairy, The ingredients aren't listed
on the website, but the nutritional info is:

www.CampbellsV8Soup.com

Lynn in Fargo

Lynn from Fargo wrote:
> OK I could make all of them myself - undoubtably cheaper. BUT This is
> just two servings in one of those shelf-stable packages and comes in 5
> flavors. Butternut Squash, Tomato Herb, Garden Broccoli, Sweet Red
> Pepper and Southwestern Corn.
>
> I am cooking for one (boring) and have always been incapable of making
> anything less than a gallon of any kind of soup from scratch.
>
> These look like they're vegetarian, but they have varying amounts of
> cholesterol that's some kind of dairy, The ingredients aren't listed
> on the website, but the nutritional info is:
>
> www.CampbellsV8Soup.com
>
> Lynn in Fargo

I've wondered about those, too, Lynn. Glad you asked.

kili

Lynn from Fargo wrote:
>
> These look like they're vegetarian, but they have varying amounts of
> cholesterol that's some kind of dairy, The ingredients aren't listed
> on the website, but the nutritional info is:

Do they have "natural flavor"? That can be
almost anything. Given the "no holds barred"
situation in the U.S. with regard to Mad Cow
Disease, I don't eat anything with "natural
flavor".

On Wed, 1 Oct 2008 14:34:38 -0700 (PDT), Lynn from Fargo
> wrote:

>OK I could make all of them myself - undoubtably cheaper. BUT This is
>just two servings in one of those shelf-stable packages and comes in 5
>flavors. Butternut Squash, Tomato Herb, Garden Broccoli, Sweet Red
>Pepper and Southwestern Corn.
>
>I am cooking for one (boring) and have always been incapable of making
>anything less than a gallon of any kind of soup from scratch.
>
>These look like they're vegetarian, but they have varying amounts of
>cholesterol that's some kind of dairy, The ingredients aren't listed
>on the website, but the nutritional info is:
>
>www.CampbellsV8Soup.com
>
>Lynn in Fargo

Lynn,
Thanks for bringing this up. Your post is the first I have heard of
these soups. They all look good, but the Sweet Red Pepper Soup really
has me interested and I may go out and get some tomorrow night.
Nothing like a great bowl (or two or three!) of soup on a cold night!
And with ICE cold milk!

Thanks!
Anthony

In article
>,
Lynn from Fargo > wrote:

> I am cooking for one (boring) and have always been incapable of making
> anything less than a gallon of any kind of soup from scratch.

> Lynn in Fargo

I don't think one should bother with less than a gallon of soup. I
mean, really. Most of it freezes if it should come to that.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

Melba's Jammin' > wrote in news:barbschaller-
:

> In article
> >,
> Lynn from Fargo > wrote:
>
>> I am cooking for one (boring) and have always been incapable of making
>> anything less than a gallon of any kind of soup from scratch.
>
>> Lynn in Fargo
>
> I don't think one should bother with less than a gallon of soup. I
> mean, really. Most of it freezes if it should come to that.

I live alone if'n you don't count the cat. I make soup in 2 to 3 gallon
batches. Sure the same soup would get boring if that was all I had in the
freezer. So I make 3 or 4 types over say a month on every Saturday and
then I'm set for most of a year for lazy meals and fast lunches at work.

May I suggest Jill's butternut squash soup for easy making and good taste
and Nancy's Tortilla soup for just plain good eats.

--

The beet goes on -Alan

On Wed, 01 Oct 2008 16:49:50 -0700, Mark Thorson wrote:

> Lynn from Fargo wrote:
>>
>> These look like they're vegetarian, but they have varying amounts of
>> cholesterol that's some kind of dairy, The ingredients aren't listed
>> on the website, but the nutritional info is:
>
> Do they have "natural flavor"? That can be
> almost anything. Given the "no holds barred"
> situation in the U.S. with regard to Mad Cow
> Disease, I don't eat anything with "natural
> flavor".

you have mad cow disease on the, er, brain.

your pal,
blake

hahabogus wrote:
> Melba's Jammin' > wrote in
> news:barbschaller- :
>
>> In article
>> >,
>> Lynn from Fargo > wrote:
>>
>>> I am cooking for one (boring) and have always been incapable of
>>> making anything less than a gallon of any kind of soup from scratch.
>>
>>> Lynn in Fargo
>>
>> I don't think one should bother with less than a gallon of soup. I
>> mean, really. Most of it freezes if it should come to that.
>
> I live alone if'n you don't count the cat. I make soup in 2 to 3
> gallon batches. Sure the same soup would get boring if that was all I
> had in the freezer. So I make 3 or 4 types over say a month on every
> Saturday and then I'm set for most of a year for lazy meals and fast
> lunches at work.
>
> May I suggest Jill's butternut squash soup for easy making and good
> taste and Nancy's Tortilla soup for just plain good eats.

I keep on saying I'm going to make both of those and I never do. Butternut
squash is really cheap right now, so as soon as I finish up my gallon of
French Onion soup, I think I'll start with the butternut.

kili

"blake murphy" > wrote
>
> you have mad cow disease on the, er, brain.
>
He does. And I don't like canned soup any more at all. I think I make too
much of my own. Except, chicken noodle. I like those mooshy noodles.