 | | Directions | - Select any brand of a thick steak, potato, and vegetable soup or stew. A soup with a thick sauce and stew-like ingredients will work the best.
- Empty contents of canned soup into a container for heating, either in the microwave or on the stovetop.
- Heat soup until ready to serve.
- Using a sharp knife, cut in a circular motion around the top of a large crusty bun, removing the top. Compress crumb down to form a bowl for the stew.
- Spoon stew into bread bowls.
- Season with any spices or seasonings desired, such as herbs, salt, and pepper. And, if desired, add hot sauce to increase the spicy flavor.
Note: If the sauce in the soup is too watery, it may require thickening, because a sauce that is too thin will moisten the bread excessively. Most thick and hearty soups do not need to be thickened, but if necessary, place contents of can in a strainer with a bowl below. Drain the watery sauce away from soup, letting it drop into the bowl below the strainer. If desired, any amount of watery sauce can be thickened with 1 tablespoon cornstarch per can; then it can be added back into the soup or stew. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
Container: bread bowl
Servings: 2
Serving Size: 1 each
|  | | Ingredients | | - | | 18 ounces steak, potato, and vegetable soup - thick textured |
| - | | 2 large size rolls, hard and crusty |
| - | | salt and pepper to taste |
| - | | herbs and spices (optional) |
| - | | hot sauce (optional) |
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