Appetizing Muse

I've become a big fan of Progresso Soups. While cream of mushroom remains my favorite Campbell's variety, I prefer Progresso over any other canned soup these days.

Last night I wanted to make a meal for three from one can of Progresso's Beef Pot Roast soup. While delicious, one can doesn't go far. To provide filler with taste, I improvised and came up with the following:

Pot Roast Stew

1 can (18.5 oz.) Progresso Beef Pot Roast Soup

2 medium potatoes, peeled, rinsed & cubed

1 TBS butter

6 pre-cooked, frozen meatballs

1/2 C egg noodles, cooked according to package directions

Salt & black pepper to taste

 

Peel, rinse and cube the potatoes. Melt butter in a frying pan and add the cubed potatoes, seasoning with salt and pepper to taste. Cook until soft but not mushy, leaving the outsides a bit crisp. Set aside. Cook egg noodles according to package directions. Drain and set aside. Place meatballs in a single layer on a microwave-safe plate, then cook until heated through (one or two minutes). Drain. Allow to cool before slicing meatballs into quarters. In a medium-sized pot, mix one can of Progresso Beef Pot Roast Soup with the cooked cubed potatoes, cooked egg noodles and quartered meatballs. Add a little extra water if needed. Simmer covered for ten minutes, or until hot.

Served with buttered potato rolls (sub with baguette bread), the soup-stew was a filling and very satisfying meal.