This past week I made vegetable soup. I had lots of canned vegetables on hand because I had stockpiled them during a recent Buy One/Get One Free sale at my local Albertsons. It was such an easy and inexpensive meal to fix and took just a few minutes to throw all the ingredients into the stockpot.
I started by making my own chicken stock because I had some chicken bones left over from a chicken dinner we’d had the previous night. However, if you don’t have your own stock that’s okay. The canned stock will work just fine.
Ingredients:
8 cups Chicken Stock
1 can diced tomatoes with basil and oregano.
1 can kidney beans (drained)
1 can carrots (drained)
1 can green beans (drained)
1 can new potatoes sliced into small pieces
2 cups cut up chicken
Preparation:
Combine all the ingredients in a large stock pot. Because this is a vegetable soup, you could add all kinds of other ingredients. This recipe makes it easy to use up whatever canned vegetables you have on hand. No carrots? That’s okay. Add a can of peas instead. We can’t use corn because of a corn allergy in the family but that would be a nice vegetable to add as well. I let this soup simmer on a medium heat for an hour to bring out all the flavors.
I served this soup with fresh bread from the bread machine and a side salad. This made a large amount of soup so we had enough for lunch the next day too.
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