Martha Robbins Recipe

Tin Can Soup

By Martha Robbins nanasdozen


I was looking thru one of my boxes of of recipes and found this folded sheet of paper with this recipe on it. It was given to me by my ex mother in law (its even in her hand writing..lol) and I use to make for my kids when I was much younger and kids were all still home. Its easy to just throw it in a crock pot before going to work and let it cook on low all day, or do it when you come home and just simmer it for 30 minutes.
Its great as written but its even better if you add a cpl lbs of ground beef to it.


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Ingredients

1 can(s)
ranch style beans
1 can(s)
red kidney beans
1 can(s)
black beans
1 can(s)
hominy
1 can(s)
diced tomatoes
1 can(s)
rotel tomatoes with green chili
2 can(s)
chopped green chilis
1 Tbsp
dried onion flakes
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Directions Step-By-Step

1
Just open all the cans (DO NOT DRAIN ANY OF THE JUICES)and pour them in a large pan and add the onion flakes. Either bring to a boil then reduce heat and simmer for about 30 minutes or just dump them all in a crockpot and cook on low all day.. the longer it cooks the better it tastes.
2
No need to add salt or pepper as everything is pretty well seasoned, but add more if you wish (but taste b4 you do)** AND since I had 3 very carnivorous children I always added 2 lbs of browned ground beef, but its good either way..
3
Serve with crispy corn bread or crackers.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy