The Canned Soup Straining Trick That Will Bulk Up Your Meal

Canned soups can be a lifesaver when your life is overrun with other obligations. This product makes a quick and easy meal and even provides some good nutrition as long as you shop wisely (low-sodium soup anyone?). Kids love canned soup too so you (hopefully) won't face picky eater syndrome, especially since they can choose their own soup for dinner. And it's the perfect choice to sip when you're sick and need some pure comfort with little effort.

But many canned soups can be, well, light on the solids. Even canned soups like chowders and stews can seem to be mostly liquid. You can buy the "chunky" brand of soups, but they still often don't have the heft of the homemade variety. (We recommend having a taste test of soups so you start off with a good one.) So what can you do?

Get out your strainer. There is a canned soup straining trick that will bulk up your meal so you'll feel satisfied with a bowl of soup and perhaps some crackers.

The trick is to use two cans of soup (and no that's not wasteful — more on that in a moment). Open both cans and get your strainer ready. Pour one can of soup into your bowl (if you are microwaving the soup) or into a pan (if you are heating it on the stovetop). Then put the strainer over a bowl and pour the second can of soup into the strainer. Then put the solids into the soup you are heating, per Lifehacker. Voila! Double the veggies, noodles, and meat, for a very satisfying lunch or supper.

And save that liquid — do not throw it away. You can use it to cook beans since it's already very flavorful, or you can add it to any soup or stew that you are making from scratch. You can also use it in place of chicken or beef or vegetable broth in any recipe. It's probably best to freeze the liquid in ¼ to ½-cup  portions so it will last longer. Be sure to label the frozen liquid with what it is and the date you froze it. You can add it straight to any simmering recipe and it will thaw and reheat beautifully, or you can thaw it overnight in the fridge (never on the counter) and use it.

This trick works best with soups, although you can strain chowders, bisques, and chilis; it will just take longer to get the thicker liquid through a strainer. Or, if you are bulking up those soups, you can use a colander instead, with its larger holes. 

And there are more ways to make canned soups more appealing, according to TODAY. You can add other ingredients, such as topping chili with sour cream or adding more herbs. And think about adding any cooked leftover veggies or meats — including cooked chicken or ground beef — you have in your fridge or add that stray half can of cannellini beans. Or you can add cheese (choose your favorite), or fresh or dried herbs or spices. Lemon juice, as always, can brighten up any soup.

Then think about garnishes you like to use in your own homemade soups. Perhaps top the soup with some crisp croutons, or crumbled crisply cooked bacon, or add some toasted nuts or sesame seeds.