So maybe you've got a favorite spice rub that they don't sell anymore. Or maybe you thought you had another bottle of that seasoning blend when you planned for this recipe but you can't find it anywhere. Whatever the reason, we've all wanted to make some more of a blended spice that we didn't make ourselves. First off, the best thing to do is to supplement before you start using. Don't season half your meat with the blend and then the other half with something totally made up. You're never going to match it precisely, so it's better to mix up more and then mix what you've got left of the original in. If you've got most of what you need, or if you're adding it to a dish throughout the cooking process (remember, spice early, spice often ), you can usually just stretch it with a bit of the major flavor. For an unfortunate number of spice blends you're likely to find in your local supermarket, you can just add some salt, pepper, or sugar, or ...

  Don't judge my bowls. They were cheap and they hold a lot of stew. This recipe is a bunch of cans and bags, comes together in a snap, and tastes like you simmered it for hours. Plus, depending on the ingredients you use, it's vegetarian, but hearty enough to satisfy even meat lovers. Plenty of veggies involved too, and I can't stress enough the fact that we all need to eat more vegetables. Tuscan? Well, the Tuscans eat lots of beans, and this is a hearty bean stew which uses plenty of rosemary, so I'm calling it Tuscan. If you changed the flavors a little, you could call it whatever you want, and we'll discuss those flavor alterations a little later. You Will Need: Beans Cream soup Onions Peppers Tomatoes Garlic and Spices Salt and maybe Sugar Oil Beans Traditionally things called "Tuscan beans" usually are meant to be cannellini beans in the US. They're fine here, but I actually prefer Great Northern or other small white beans because the skins are ...