semi-homemade veggie soup

(1 rating)
Recipe by
DONNA RIVERS
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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