5 Can Soup

This recipe was sent around during a book study of “A Mother’s Rule of Life” that I participated in a few years ago. It tastes great but because it uses canned products which are often loaded with sodium, I only make this occasionally when I’m in a serious pinch. And of course, I look for the low-sodium options when I can.

Recipe: Five Can Soup


In a large pot, stir to combine (un-drained):

1 can Minestrone soup
1 can corn
1 can beans (any kind)
1 can mixed vegetables
1 can diced tomatoes

Heat, stirring occasionally, and serve!

Quick Notes:

  • If desired, or if the soup is too thick, add up to 1 cup of water to soup mixture.
  • The last time I made this I was out of minestrone soup, so I used a can of beans and macaroni soup instead. It made the soup more of a bean soup, but it was still tasty.

(Linked to recipe roundtable and Works for me Wednesday.)

Other recipes you might like: