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
Instructions:
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.)
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this does look easy. it would be a good recipe to have on hand for the just in case moments.
christi…recently posted…roasting garlic & garlic oil
Yes, it is. Thanks for stopping by, Christi.
I’ve had this before – it is good!! Thanks for linking up
Jen @ BigBinder…recently posted…Heart of Haiti
It’s such an easy recipe, I bet there are several versions of this recipe around.
To avoid the sodium, I’d use frozen beans, corn, and mixed veggies and 1 cup of veggie stock each. My mom did low sodium everything when we were growing up, so I really notice the “too much salt” foods at restaurants and in other people’s cooking. My husband likes low salt cooking, too. I notices something interesting when I switched to using sea salt – things taste way better. It was a delightful surprise. We are now low sodium and extra tasty!
Barb…recently posted…Sunday Snippets – A Catholic Carnival
That’s a good idea, Barb.