Back in the 1950s and '60s, quick-and-easy recipes featuring canned soupthink tuna-noodle and green bean casseroleswere all the rage. Yummy comfort food? Sure. Healthful and veg? Not usually.
Enter the new generation of ready-to-eat soups. Sold in eco-friendly, shelf-stable, BPA-free boxes, they're often lower in fat, sodium, and calories than their canned counterparts. With modern-day flavors such as butternut squash, black bean, and portobello mushroom, the dishes you can make with these soups are anything but old-fashioned.