Heat a 10 oz. can of tomato soup with 1 soup can water, 1 tsp. dried basil and 1/4 tsp. Tabasco sauce.

Puree a 19 oz. can of lentils including liquid with 1 large crushed garlic clove and 1/4 tsp. cayenne pepper.  Heat with 1 cup chicken bouillon.

Heat a 10 oz. can of green pea soup with 1 soup can of water, 1 cup frozen green peas, 1 tsp. curry powder and 1/4 tsp. cayenne pepper.

Recipes from Chatelaine Cook Book