'Stoup' is a creation of my own. It's purely a Zen-cooking style, and has variable ingredients. It mutated out of the recipe I have in my head for some very good gravy, and is so named because it's somewhere midway between stew and soup in consistency. Best served with bread to sop up the sauce. Keeps well, edible cold.

Ingredients:

A can of cream of mushroom soup of some sort
Boneless meat of some sort (chicken recommended)
Vegetables of some sort (onions recommended, tomatoes have been tried, potatoes would probably also work; more or less anything might work, really)
Recommended: Soy sauce/Worcestershire sauce, garlic, ginger
Optional: Ramen noodles ('Oriental noodles')

Instructions:

Chop the meat and veggies into bite-sized chunks. If you like, spend a little time sauteeing the veggies, though it's not needful. Start making the soup, and add the meat and veggies, as well as whatever other stuff you feel like adding on the recommended list. Simmer for however long it takes to cook the meat through.

If adding the noodles, put them in fairly quickly after the meat and veggies; the noodles will rehydrate much more slowly in the soup than in normal hot water. This variant is, of course, "Chicken Noodle Stoup." Adding the flavorings that come with the noodles optional.