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semi-homemade veggie soup

(1 rating)
dmrcfield avatar
Recipe by
DONNA RIVERS
@dmrcfield
CHESTERFIELD, SC

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!

►
(1 rating)
yield 12 or more
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For semi-homemade veggie soup

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

How To Make semi-homemade veggie soup

  • 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!
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