Prep 5 mins
Cook 10 mins
This was in the Junior League cookbook "Flavors" by the San Antonio, TX league. Martha Groos submitted it. It's a real short cut recipe that is good for a beginner with a can opener! I haven't tried it yet.
- 1 (10 3/4 ounce) can tomato soup
- 1 (10 3/4 ounce) can split pea soup
- 1 (10 3/4 ounce) can beef bouillon
- 10 3⁄4 ounces milk, use the can to measure
- 2 tablespoons Worcestershire sauce
- curry powder, to taste
- Combine all ingredients in a pot and heat.
- Serve hot or cold.
The ingredient list looked kind of weird, and the resulting soup was just that. It's not bad, just a strange combination of flavors. I made it with a can of split pea soup "with ham & bacon" (does it ever come in a can without that?). And I couldn't find a can of "beef bouillon", but given a choice between "beef consomme" and "beef broth" I chose the broth, and it came in a slightly smaller can (10.5 oz.) than specified in the recipe. Lastly, I dumped my remaining curry powder (between 1.5 and 2 tsp.) into the mix. The results mostly resembled a tomatoey split-pea soup, with a strong worcestershire-sauce flavor; the curry powder was noticeable, but not strong. This was worth trying once, and I did eat the whole batch for lunch/dinner, but I probably won't be making this again.