And "no" I can't cook it, must be canned store bought.
I have been doing that, I have to buy a "flat" (half a case of 12 cans) each time. So far, the "PROGRESSO" savory beef barley vegetable is the winner. And Campbell's CHUNKY BEEF Barley, is the loser.I would say, Sourdough, to try to sample or eat some of all that are available, and make your decision on what you prefer.
I do a can of beef stew, a can of corned beef hash, can of peas, can of cut green beans, two teaspoons of coconut oil, Let simmer for hour, then slowly add enough "Instant Mashed Potatoes" and Uncle Ben's Instant Rice, till thick. (This is an evolving experiment).I have thought that a can of beef, a can or two of cubed potatoes, a can of carrots, heated together, maybe slow cooked to meld the flavors.
I have some Progresso soups that are coming up on their best buy date. I am not a slave to the dates like many others are, but I am working on getting more organized so that I am eating the oldest first. I have eaten a bunch of Progresso soups lately for that reason, and one of the things that I noticed was how salty some of them are. That said, I have always used more salt than many other people, but here I am, thinking that the minestrone that I had a few days ago was too salty. Salt hasn't been an issue for me, yet, but I know it is for some people. I'm just trying to pay attention to that. I have been a soup eater my whole life and usually have some homemade in the freezer and fridge. But I want some for my stockpile as well, and I don't want to can my homemade to put it in the stockpile.I have been doing that, I have to buy a "flat" (half a case of 12 cans) each time. So far, the "PROGRESSO" savory beef barley vegetable is the winner. And Campbell's CHUNKY BEEF Barley, is the loser.
Thats a ramen bomb on steroids type thing right there !!I do a can of beef stew, a can of corned beef hash, can of peas, can of cut green beans, two teaspoons of coconut oil, Let simmer for hour, then slowly add enough "Instant Mashed Potatoes" and Uncle Ben's Instant Rice, till thick. (This is an evolving experiment).
Enter your email address to join: