Semi-homemade Veggie Soup Recipe

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SEMI-HOMEMADE VEGGIE SOUP

DONNA RIVERS

By
@dmrcfield

Quick, healthy, and my family loves it.The chicken broth gives the taste of meat, without actually being there--is delicious with cornbread or crackers. I usually put this on to cook when I come home from work, while cooking supper for the night. Next night...supper is ready, just add slaw and pickles on the side!


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Serves:

12 or more

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 can(s)
butter beans, drained
2 can(s)
corn, drained
2 can(s)
diced potatoes, drained
1 can(s)
light kidney beans, drained
1 can(s)
diced hunts spicy tomatoes, do not drain
1 can(s)
progresso tomato basil soup
1 qt
low sodium chicken broth
black pepper/cayenne pepper to taste

Directions Step-By-Step

1
Use large pot/stock pot. Add all ingredients, bring slowly to low boil; set to simmer, stirring occasionally, to allow to reduce and thicken. I normally cook for about 2 hours, low heat. Keeps several days in the refrigerator, or freezes well; is easy to double!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy