"homemade" vegetable soup from a can
"My friend just made this for dinner the other night. When I found out it how easy it is to make, I was shocked. Trick the non-cooks in your life into thinking you slaved for them..."
- Ready In:
- 12mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 2 (15 ounce) cans low sodium chicken broth
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can sliced zucchini, in italian-style sauce
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can sliced potatoes, drained
- 1 (15 ounce) can wax beans, drained
- 1 (15 ounce) can green beans, drained
- 1 (15 ounce) can sliced carrots, drained
directions
- Combine all ingredients in large pot.
- Bring to a boil and simmer for 3 minutes.
- Serve.
- I use the tomatoes that come flavored with basil, oregano, and garlic.
- You can substitute whatever vegetables you like; if you don't want to use the zucchini, add a can of tomato sauce to give it some substance.
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Reviews
-
This was a good base soup. I followed the recipe except I didn't have canned zucchini, so used peas. I also used fresh shredded carrots and celery as they needed to be used up. I used diced tomatoes with oregano and basil but we thought the soup needed a lot more seasoning. I did add some salt and pepper but it still was missing something. This also reheated nicely for lunches. I also simmered mine a lot longer then the recipe called for. I simmered for about an hour. I too added hamburger so my family would be happy. -
This was great, certainly a time saver not having to do all that chopping! I added cooked ground beef and cooked macaroni so that my husband would eat it. Thanks SmrJunior!
RECIPE SUBMITTED BY
My name is Sarah and I'm a student at the University of Cincinnati. I'm studying biology, but only because I figure it's easier for a biologist to go back to school to become a chef than it is for a chef to go back to school to become a biologist. At least once a month, though, I fantasize about packing up everything I own and heading off to culinary school.
