It has been cold this week and I’m guessing before the winter is over we will have more cold days! Earlier this week snow was on the ground and wet stuff was falling. Tuesday the temperatures dropped into the single digits. This is perfect weather for some soup.
Many years ago I found a recipe for 5-Can Soup posted by Del Monte. As the title implies, the ingredients are just 5 cans from your pantry. Doing a search you can find many sites with the 5-Can Soup recipe but I couldn’t find it on Del Monte’s site. Here is the copy that I saved.
If you wanted more, you could add 2 more cans of vegetables drained plus one more can of broth.
The easy part is that you could mix-and-match other canned vegetables.
I use this recipe as a base to make a Slow Pot Vegetable Soup. It is flexible and I use whatever canned or fresh vegetables I have on hand. It is different each time I make it!
- 1-2 stalks of Celery, diced
- 1/2 – 1 medium Onion, diced
- 1-2 cloves Garlic, minced
- 1 Tbsp. Butter or Olive Oil
- 1 can sliced Carrots, drained or 1-2 Carrots, sliced
- 1 can diced Potatoes, drained or 2 medium Potatoes, diced
- 1 can cut Green Beans or 1-2 cups Frozen Green Beans
- 1 can Zucchini w/Tomatoes
- 1 can diced Tomatoes (with Seasoning, with chilies or plain)
- 1 can Cannellini Beans or Red Kidney Beans, drained & rinsed
- 1-2 cans of Chicken Broth
- Seasonings – Italian Seasoning, Basil, Oregano, Salt, Pepper (Red Pepper and/or Red Pepper Flakes if you want it spicy)
Heat Butter or Oil in a skillet and sauté the Celery, Onion & Garlic until crisp tender.
Transfer to a Slow Pot and add remaining ingredients. Season to taste. I usually add about 1/4 – 1/2 tsp. of Italian Seasoning, Basil & Oregano. Canned vegetables have some salt, so adjust any additional salt accordingly. Add a pinch or dash of Red Pepper or Red Pepper Flakes if you like it a little ‘hot.’
Cook on low for 8 hours or high for 3-4 hours. (The longer it cooks the more the flavors mingle!) If you don’t have a Slow Pot, bring to a boil on the stovetop and reduce to a simmer for 35-45 minutes.
I like to serve this with homemade Corn Bread.
As you can see, this recipe is VERY flexible! You don’t have green beans (or you don’t like them) add peas instead. You can shred up 1/2 a head of cabbage and add to the soup.
If you want it with a Mexican flair, substitute canned corn and canned black beans for the carrots & potatoes; use a can of enchilada sauce for the Zucchini and a can of Rotel Tomatoes. Adjust the seasonings according to the vegetables in your soup or your tastes.
If you want your soup to be a bit hardier, add 1/2 – 1 pound of browned sausage or ground beef and an hour before serving add a cup of pasta (elbow, shell or whatever you have handy).
My revised version doesn’t take much longer to assemble and is handy to use up leftovers.
HINT: Keep a container in the freezer and when you have leftover vegetables or even meat or stock, add it to the container. When it is full, use it to make your soup, and reduce the canned vegetables accordingly.