Did you know that January is National Soup Month? Makes sense because January is the middle of winter and there’s nothing better on a cold winter’s day than a warm bowl of soup! January is also National Slow Cooker Month. So you can celebrate both by making soup in your slow cooker!
I’m going to share with you this Seven Can Pantry Soup recipe for National Soup Month!
Prep time should be about 15 minutes and will cook for 4-8 hours and yield about 8-10 servings.
- 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.
Since this recipe is designed to be a “Pantry” soup it means that you can literally put anything in the soup. Canned potatoes, 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.
More recipes for National Soup Month:
Now I don’t know what the official rule is about the difference in soup and say, chili or chowder. But if your interpretation of soup is fluid (get it? Fluid? Because soup is liquid! ) then you can check out some of these other recipes: