The $2.18 ALDI Find I’m Buying From Now On

I have a pantry drawer full of dried beans and lentils and about six different soup recipes that have been passed down through generations in my family. But you know what else I have? A stash of Progresso soups from ALDI. 

Here’s the truth: Sometimes the difference between cooking a meal at home or, for my husband, ordering expensive takeout from his office, comes down to having a few convenient staples. Progresso’s line of high-protein soups focuses on plant-based protein, with each boasting up to 24 grams per can, so they don’t feel like a shortcut or compromise.

Why I Love These Progresso Soups

The protein content is the biggest selling point for me. As someone who’s constantly trying to ensure my kids and I get enough protein, finding a convenient option feels like a golden ticket. The Mediterranean-style lentil soup leads the pack with 24 grams, the Southwest-style black bean brings 20 grams, and the chickpea and noodle offers a solid 17 grams per can. They’re also tracking on the fiber front with anywhere from 6 to 16 (!) grams per can. This is the kind of convenience food I feel really good about feeding my family.

It’s not just about the numbers—these soups taste good. They’re seasoned well enough to stand on their own but mild enough that I can easily doctor them up. And at $2.18 a can, they’re a small fraction of the cost of takeout. They’re also shelf-stable and ready in minutes, so I can rely on them instantly to make a game-time meal decision since all I have to do is heat and eat.

To be clear, I’m not saying canned soups are better than homemade or that a pot of beans isn’t worth the effort. I’m a from-scratch girlie 90% of the time, but there is a time and a place for faster food, and when I choose it, I still want it to be good for my family.

How to Make a Can of Soup Feel Like Something Special

On super rushed days, I simply heat and serve, but with very little effort, I can also elevate them a bit. It’s nice to finish off the Mediterranean-style lentil with a drizzle of olive oil, a squeeze of lemon juice, and a generous sprinkling of fresh parsley. Pita bread and crumbled feta would make a knockout addition, too. 

The Southwest-style black bean soup can be topped with diced avocado, a squeeze of lime juice or hot sauce, freshly chopped cilantro, and some crushed tortilla chips for crunch. Lastly, the chickpea noodle becomes almost unrecognizable when you add a sprinkle of smoked paprika, a handful of fresh herbs, like dill, parsley, and chives, and a splash of vinegar and hot sauce. For extra protein, add some shredded rotisserie chicken. 

Whichever option you choose, a piece of crusty bread and salad turns it into a proper meal, one that feels more intentional rather than last-minute. My pantry will always have room for dried beans and ready-to-eat soups because real life needs real solutions. And sometimes, the best cooking strategy is the one that gets dinner on the table.

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