Pantry-to-Pot Veggie Soup

Meal: 
Lunch
Dinner
Course: 
Soup
Main
Total Time: 
70 min
Prep Time: 
10 min

This delicious vegetable soup can include any combination of canned vegetables that everyone likes. You can also add canned meat such as chicken (be sure to drain the liquid and discard) or your favorite canned bean such as black beans for protein. Canned veggies come in various sizes, so depending on how many you are feeding, the 14-16 ounce size is plenty. The leftover soup can be stored in an airtight container and put in an ice chest.

Recipe Ingredients: 
  • All canned veggies are 14-16 oz.
  • 1 can peas or peas with pearl onions
  • 1 can sliced carrots
  • 1 can diced tomatoes--garlic & onion or Italian style (chef's choice)
  • 1 can zucchini
  • 1 can corn or Mexicorn
  • 1 can vegetable, chicken or beef broth (chef's choice)
  • 1 can sliced potatoes and/or black beans
  • 1 can spinach
  • 1 can french style green beans
  • 1 can asparagus
  • 1 small can sliced mushrooms
  • 1 small can green chilies (optional) Any other canned veggies you like Season to taste
Directions: 
  1. Open each can, reserve liquid from at least three vegetables.
  2. In a large pot, like a dutch oven, combine all ingredients and stir.
  3. Cover and simmer (not boil) for at least an hour, stirring occasionally and adding reserved liquid (if needed) depending on your preference for thick or thin soup.
  4. Serve hot topped with croutons, warm tortillas or toast; or a small spoonful of canned or jarred cheese; or a slice of Velveeta cheese. If available, top with your favorite cheese.
  5. Serve with a main dish or by itself.
Cooking Tips: 

This soup can be heated over a propane stove, BBQ or to the side of an open campfire.