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.)

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  1. 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 &amp garlic oilMy Profile

  2. I’ve had this before – it is good!! Thanks for linking up 🙂
    Jen @ BigBinder…recently posted…Heart of HaitiMy Profile

  3. 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!

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