Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide has a folder labeled “Jiffy Soups.” Lots of recipes for simple combinations of two canned soups, or condensed soups with tasty additions, or really easy to make soups (many using canned soup). I had my doubts, too, but we’ve been having a jiffy soup three or four times a month for close to a year and they are surprisingly good. Teamed with a salad and sandwich of some sort, they make a really good fast supper.

Dutch Corn Chowder is a fine example: onion, butter, cream of potato soup, milk water (or stock), canned corn, and dried chives if you have them. It’s good!

Here’s one from loyal reader, Jobeth: This is a Weight Watcher recipe my mom gave me about 20 years ago. 1 can chicken & stars with 1/2 can water, 1 can of black beans and 1 can of Rotel. It’s pretty good.

Add your jiffy soup recipes in the comments on this page!

Contents

Simple Combinations– just two soups together

Condensed Foundations– “Add any of the following combinations to 1 can condensed ____ soup”

• chicken
• clam chowder
• cream of mushroom
• oxtail
• split pea
• tomato
• vegetable

Easy Soups– e.g., Grand Diplôme Special Tomato Soup (canned tomato soup, rind of one orange, evaporated milk), what could be easier?

Simple combinations 

These Combination Soups are from The Encyclopedia of Cooking Complete in 24 Volumes, volume 21: Meals for Two Cookbook (1953).

Condensed Foundations

All Condensed Foundation Soups are from The Encyclopedia of Cooking Complete in 24 Volumes, Volume 6: 250 Delicious Soup Recipes (1953).

Condensed chicken– Add any of the following combinations to 1 can condensed chicken soup. If ready-to-use soups are used omit water, milk or cream listed.

• CHICKEN CELERY—1 can condensed celery soup, ½ can each of water and milk. Heat to boiling. Top with minced parsley.
• CHICKEN CUCUMBER SUPREME—1 C puréed cooked cucumber and 1 Tbsp cream. Heat to boiling and pour over 2 beaten egg yolks (taking care not to curdle yolks). Season with salt and pepper, heat to boiling and serve immediately.

Condensed clam chowder– Heat 1 can condensed clam chowder and add any of the following combinations. If ready-to-use soups are used omit water, milk, or cream listed.

• BISQUE OF TOMATO AND CLAM—1 can condensed tomato soup. Heat to boiling and add to 2 cans hot milk. Serve immediately.
• CLAM CHOWDER BISQUE—“A fortifying soup, as clam chowder bisque, is no trouble at all made the jiffy way.” 1 can condensed chicken gumbo soup and 2 cans milk. Heat just to boiling.
• CLAM CHOWDER, DINNER STYLE—1 can condensed consommé and 1 can water. Heat to boiling.
• CREOLE MANHATTAN—1 can condensed chicken gumbo soup and 1 can evaporated milk or cream. Heat just to boiling.

Condensed cream of mushroom– Add any of the following combinations to 1 can condensed cream of mushroom soup. If ready-to-use soups are used omit water, milk or cream listed

• CHICKEN AND CREAM OF MUSHROOM—1 can condensed chicken soup and 1 can water. Heat to boiling.
• CREAM OF CORN AND MUSHROOM—Simmer ½ C whole kernel corn in 2 Tbsp butter for 5 minutes. Add to soup with 1 can water, heat to boiling and serve garnished with chopped pimento.
• CREAM OF MUSHROOM AND PEA—1 can condensed pea soup and 2 cans water. Heat to boiling and serve garnished with chopped mint leaves.
• LOBSTER SUPREME—1 can condensed asparagus soup, 1 can cream and 1 (7 oz) can lobster meat. Heat to boiling and add 3 Tbsp sherry.

Condensed oxtail soup– Heat and add any of the following combinations to 1 can condensed oxtail soup. If ready-to-use soups are used omit water listed.

• IN-A-JIFFY OXTAIL—1 can water. Simmer for 15 minutes and add 1 tsp Worcestershire sauce and 1 Tbsp lemon juice.
• SUNDAY SUPPER—1 can condensed pea soup, 1 can condensed bean with bacon soup and 3 cans water. Heat to boiling and simmer 3 to 5 minutes.

Condensed split pea soup split pea– Heat and add any of the following combinations to 1 can condensed pea soup. If ready-to-use soups are used omit water, milk or cream listed.

• BISQUE OF PEA WITH BEAN—1 can condensed bean-with-bacon soup, 1 can each of water and milk. Heat to boiling and serve with sautéed sliced frankfurters.
• HUNTER’S—1 can condensed tomato soup, 1 can condensed Scotch broth and 2 cans water. Heat to boiling and simmer 3 to 5 minutes.
• MOCK LOBSTER BISQUE—1 can condensed tomato soup. Heat to boiling and add to 1 can hot cream and ¾ C shredded lobster meat. Heat just to boiling and serve immediately.
• MOCK TURTLE WITH PEA—1 can condensed mock turtle soup and 2 cans water. Heat to boiling, add 1 Tbsp sherry and serve immediately.
• PEA SOUP WITH FRANKFURTERS—Cook 1 frankfurter, sliced, and ¼ C diced onion in 1 Tbsp butter until browned lightly. Add soup and 1 can milk, and heat to boiling.
• PEPPER POT POTAGE—1 can condensed tomato soup and 1 can condensed pepper pot soup. Heat to boiling, add to 2 cans hot milk and serve immediately.
• PURÉE MONGOL—1 can condensed tomato soup and 2 cans water. Heat to boiling. Add ¼ C shredded uncooked carrots. Heat for 1 minute and serve immediately.
• PHILADELPHIA—1 can condensed pepper pot soup and 2 cans water. Heat to boiling.
• TRIANGLE—1 can condensed tomato soup, 1 can condensed bean-with-bacon soup and 3 cans water. Heat to boiling and simmer 3 to 5 minutes.

Condensed tomato soup– Heat and add any of the following combinations to 1 can condensed tomato soup. If ready-to-use soups are used omit water, milk or cream listed.

• CHICKEN TOMATO—2 cans condensed chicken soup, heat to boiling. Heat 1 can cream or milk and 1 can water and pour soup into milk mixture. Serve immediately.
• DESERT CRAB MEAT—1 can condensed pea soup, 1 can condensed bouillon, and 2 cans water. 1 ½ C shredded crab meat. Heat to boiling, remove from heat and season with sherry.
• EASY FISH—1 can water, 1 tsp minced onion. Heat to boiling, and ½ C flaked salmon and 1 Tbsp butter. Reheat and serve.
• MADRILENE—1 can condensed chicken broth and 2 cans water. Strain and heat to boiling.
• MADRILENE—1 can condensed chicken broth and 2 cans water. Strain and heat to boiling.
• SOUTHERN TOMATO—Heat 1 can condensed chicken gumbo soup. Heat 1 can milk and 1 can water together, combine mixtures and serve immediately.
• TOMATO CELERY BISQUE—1 can condensed celery soup. Heat to boiling and add to 1 can hot milk. Serve immediately.
• TOMATO CONSOMMÉ DE LUXE—1 can condensed consommé and 2 cans water. Heat to boiling. Garnish with whipped cream and chopped parsley.
• TOMATO FISH CHOWDER—1 can condensed clam chowder. Heat to boiling. Add 1 can water to 1 ½ c flaked cooked fish, heat to boiling, remove from heat and let stand 5 to 10 minutes. Add soup mixture to 1 can hot milk, stirring constantly; add fish mixture and ehat 3 to 4 minutes to blend flavors.
• TOMATO WITH PEANUT BUTTER—1 ½ cans water, ½ C peanut butter, 1 slice onion, ¼ tsp salt and dash pepper. Heat in double boiler (or in saucepan over very low heat) for 15 minutes, stirring occasionally. Remove onion and beat mixture with an egg beater.
• TOMATO PEPPER POTAGE—1 can condensed pepper pot soup, heat to boiling and add to 2 cans hot milk.
• TOMATO AND VEGETABLE BEEF—1 can condensed vegetable beef soup and 2 cans water. Heat to boiling.
• TUNA BISQUE—1 can condensed pea soup, 2 C rich milk or cream and 1 (7 oz) can tuna, shredded. If desired, add 2 Tbsp sherry just before serving.

Condensed vegetable soup– Add any of the following combinations to 1 can condensed vegetable soup. If ready-to-use soups are used omit water or milk listed.

• CHICKEN VEGETABLE—1 can condensed chicken soup and 1 cup water. Heat to boiling.
• PEASANT VEGETABLE—1 can condensed pea soup. Heat to boiling and add 1 can water and ¾ C milk. Heat but do not boil.
• VEGETABLE POTAGE—1 can condensed pea soup and 1 can condensed tomato soup. Heat to boiling, add to 2 C hot milk and serve immediately.

Easy soups

More on the way!