semi-homemade veggie soup
(1 rating)
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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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(1 rating)
yield
12 or more
prep time
15 Min
cook time
2 Hr
method
Stove Top
Ingredients For semi-homemade veggie soup
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1 canbutter beans, drained
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2 cancorn, drained
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2 candiced potatoes, drained
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1 canlight kidney beans, drained
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1 candiced hunts spicy tomatoes, do not drain
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1 canprogresso tomato basil soup
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1 qtlow sodium chicken broth
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black pepper/cayenne pepper to taste
How To Make semi-homemade veggie soup
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1Use 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SEMI-HOMEMADE VEGGIE SOUP:
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