>>23515
Actually, it's kind of easy now? You just need to get the "kiddy" cups of veg and use smaller tins of meat, beans, and potatoes.

Basically it's just water + stock paste, drain the veg and add, cut up some canned or packaged meat (or use BEANS), and add seasonings. If you have dried onion flake/powder use that. Add whatever seasoning you need for X soup type. Heat, stir, and plate. If you need more, add noodles, rice, or other starches like potato. The little instant potato mash cups can be used to thicken a soup! Noodles and rice are super easy to open and portion out being a dried product. Oh, frozen meatballs can be sliced to add meat disks like Campbells uses. Hot dogs & sausages are gotos for easy sliced meat into soups. Yes you only need like 1-2 from the pack, just zip it up for later, they keep.

Now, if you want to do fish-type soups, that can get tricky from fresh. But we have deenz threads, I'm sure canned sardines work for soups. Shrimp are dead simple, just thaw what you need, keep the rest frozen.

>>23515
Really if you are gonna bother to soup, might as well scale it up for at least 1 jar of leftovers.

When I make cream of crab I always make 2 servings just because it's easier from the tins of crab I get.

Same when I do chili mac, just easier to use the default can size and make an extra serving for later. It keeps and it saves so much effort.

But I definitely get that argument when souping with fresh ingredients. A whole white onion goes a long fucking way, and you are at 7 quarts or more when using that much onion a lot of the time. Same with carrots, you are getting them in like 4lb bags and shit, or more expensive in the 2-3lb bag baby cut style. And a lot of fresh meat packs are several pounds which means a full ass pot of soup. But guess what? Soup keeps. You can jar it. I jar mine, I have like 8 soup mugs on standby for soup/stew leftovers.

You can even can your own soups! Doesn't cost much either, you just need some mason jars for like $20, and they are reusable. Just get some 32oz wide mouth jars, fill em up to like 28oz or so for head room, can them, and boom. Infinitely better soups preserved for when you want them, no more being forced to eat it all at once. FDA has pdf instructions on how to safely can things.

>>23526
We've found him. Soupanon.

>>23524
Oh you were talking about stuff like Cambells chicken noodle and such. I was talking about stuff like Cambells Chunky (20g aint bad for my favorite one), Progresso, and those Dinty Moore stews you mentioned. Those cost more but are much more meaty than those dinky, sad chicken noodle soups. Which Ramens are you talking about? All the ones I've had had zero meat in them.

>>23475
Only tolerable when you're too poor or too sick to make real soup.

>>23510
>Over salted
Is this actually true? I've found that a lot of non-canned soup that you can buy typically tastes saltier, and I think the benefit of canning is you don't necessarily need the extra salt for it to keep longer.

I like the minestrone soups.

>>23529
>when your too poor
...your math literacy is shit. making soup at home is way cheaper than spending $3-8 bucks a can of soup.

This one right here

>>23531
it's also one of the better ones for adding shit like left over chicken, roast beef etc. even just paramsen cheese

>>23534
I like them as is. They make a good side or a light meal.