SEMI-HOMEMADE VEGGIE SOUP

Semi-homemade Veggie Soup

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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!

Rating:

★★★★★ 1 vote

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

How to Make SEMI-HOMEMADE VEGGIE SOUP

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!

Printable Recipe Card

About SEMI-HOMEMADE VEGGIE SOUP

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat




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