This week’s recipe is Seven Can “Pantry” Soup by Mackenzie at The Centsible Family that is perfect for using what you have in the pantry to serve a hot meal. Prep time should be about 15 minutes and will cook for 4-8 hours and yield about 8-10 servings.
This recipe calls for all stockpile ingredients, and any time you are cooking from your stockpile you are saving money!
Ingredients:
- 1 can of green beans, drained and rinsed
- 1 can of corn, drained and rinsed
- 1 can of sweet peas, drained and rinsed
- 2 cans of beans, any, drained and rinsed
- 2 cans of broth or substitute with condensed soup
- 3-4 cans worth of water
- pepper, salt and seasoning – optional
Directions:
Add all drained and rinsed products to crock pot. Add broth or soup and cans of water. Add seasoning and cook for 4 hours on high or 8 hours on low.
Notes:
By draining and rinsing the products you are reducing the amount of sodium in the soup and since this recipe is designed to be a “Pantry” soup it means that you can literally put anything in the soup. Canned potatoes, salsa, tomatoes, mixed vegetables, etc. I did not have broth available so I used the beef vegetable soup instead and added more water as needed. It’s important to remember the water as a lot will evaporate during the cooking process. You can also add meat or chicken to the recipe for more protein.
Shopping Note:
When looking for canned items to keep in your pantry remember to always check the clearance section of your store.
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