01 August 2011

Recipe: Nine-Can Vegetable Soup

Here’s a very simple recipe that can be made from all canned goods. It’s great for cooler days, and serves many people, so keep it in mind for your fall cookouts, camping, or tailgate parties.

Ingredients (serves 8 to 10)

2 cans Chili (any variety)
1 can Vegetable Soup
1 can Green Beans
1 can Potatoes, sliced new
1 can Mixed Vegetables
1 can Corn
2 cans Tomatoes, diced

Directions
  1. Add the contents of all cans (including all liquids) to a large pot.
  2. Mix thoroughly and heat over a high heat for 1 to 1-1/2 hours.
Notes/Substitutions/Additions

If you’re using a “no-meat” chili, but would like some meat, you can add 13–15 oz. of canned meat (chicken or beef chunks, etc.); this is 1 to 3 cans, depending on the kind of meat and brand.

I you have fresh meat, brown 1 lb. ground turkey, beef, or sausage and add it.

Add your canned or browned meat to the pot along with the rest of the canned goods.

Also, if you’d like a little more “heat” in your soup, try replacing one of the cans of tomatoes with a can of diced tomatoes with green chilies. Alternatively, you can use a can or two of hot and spicy chili to spice things up.

This soup can also be cooked in a slow cooker. To do so, follow the same instructions as above, but cook the ingredients on a low heat for 8 to 10 hours.

This recipe is adapted from one of the same name listed on The Fly Lady's website.

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