5 Can Vegetable Soup #SoupSaturdaySwappers

Life doesn't get much easier than this soup that requires nothing more than a stove, a pot and a can opener.  It is a great meal for children who are learning to cook, college students in a dorm room with only a hot plate or microwave, young couples on a tight budget and harried parents who need to get dinner on the table after work in a rush so they can get the kids to their practices in time.

The Soup Saturday Swappers are sharing soups with corn today......

This event is being hosted by Swathi of Zesty South Indian Kitchen.  When I read the theme, I started thinking about the different corn soups that we enjoy around here.  

Corn chowder is my husband's favorite and I make a ton of it during corn season to freeze and serve all year long.  Corn also plays a starring role in this delicious Fall Harvest Chowder.

Then I saw a recipe for this vegetable soup using only canned vegetables.  It caught my eye because I run a food pantry and I'm always looking for recipes to include with the baskets.  Before I share a recipe, I always try it first and I was blown away at how flavorful and tasty this soup turned out.

While corn is not the star in this recipe it certainly is the co-star so I decided to share it with you for today's event.

Before I share my recipe, let's take a look at what the others cooked up with corn today........

• Corn Jalapeno soup  from zestysouthindiankitchen 
• Chicken and Corn Soup from Karen's Kitchen Stories 
• 5 can Vegetable Soup  from A Day in the Life on the Farm 
• Cream Style Corn Tomato Chatpata soup  from Sneha's Recipe 
• Thai Style Roasted Corn Soup  from Sneha's Recipe 

Soup, Vegetables, Quick, Easy, Budget Meals

Soup

American

Yield: 6 servings

Author: Wendy Klik

5 Can Vegetable Soup

Life doesn't get much easier than this soup that requires nothing more than a stove, a pot and a can opener. It is a great meal for children who are learning to cook, college students in a dorm room with only a hot plate or microwave, young couples on a tight budget and harried parents who need to get dinner on the table after work in a rush so they can get the kids to their practices in time.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/2 T. olive oil
• 2 c. chicken stock, vegetable stock or water
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can green beans
• 1 (14 oz) can corn
• 1 (14 oz) can mixed vegetables or peas and carrots
• 1 (14oz) can beans of choice
• 1/4 c. rice
• dried basil, thyme or italian seasoning to taste

Instructions

1. Place the oil in a soup pot over med high heat. Add the onion and garlic and cook until fragrant and translucent.
2. Add the broth or water and all the cans of vegetables along with their liquid. Add the rice. Season to taste with herbs of choice.
3. Bring to a boil, reduce heat and simmer for 20-30 minutes, until rice is tender.

Notes

Adapted from a recipe found on Food.com

Nutrition Facts

Calories

221.98

Fat (grams)

2.8

Sat. Fat (grams)

0.44

Carbs (grams)

42.84

Fiber (grams)

9.65

Net carbs

33.17

Sugar (grams)

6.91

Protein (grams)

9.88

Sodium (milligrams)

706.1

Cholesterol (grams)

0

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