semi-homemade veggie soup

Name: SEMI-HOMEMADE VEGGIE SOUP
Prep time: 15 min
Cook time: 2 h
Yield: 12
Cuisine: American
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 quart(s) low sodium chicken broth; - black pepper/cayenne pepper to taste

(1 RATING)

22 Pinches

DONNA RIVERS

CHESTERFIELD, SC

Updated on Aug 15, 2013

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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prep time 15 Min

cook time 2 Hr

method Stove Top

yield 12 or more

Ingredients

1 can butter beans, drained
2 cans corn, drained
2 cans 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 quart low sodium chicken broth
- black pepper/cayenne pepper to taste

How To Make semi-homemade veggie soup

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!
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