When I was growing up, we ate canned soup sometimes—something I honestly can’t imagine ever doing today unless a threat of death was involved. Nonetheless, it was an occasional tool my dad relied on to keep our family fed. I remember savoring the sort that came from a large blue can (so fancy) that boasted chunky garden vegetables. I had no idea what any of it meant, of course, which was part of its appeal. (What is a “garden vegetable”, I wondered.) So I decided to harness that same intersection of “oooh la la” and comfort of that soup from my youth and make you my more nutrient-dense version of 2021, complete with mung beans and turmeric. Trust me, it works!
- Make homemade garlic bread (with a scattering of Ranch dressing mix to keep on theme, I won’t judge)
- Top with grated Parmesan (we might have used the shelf-stable sort with the green top, yet another thing I can’t fathom in my food vocabulary)
- Scatter with pepper flakes
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.