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!
- 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
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.
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.
When looking for canned items to keep in your pantry remember to always check the clearance section of your store.