Easy Vegetable Soup Using Only Canned Vegtables and Seasoning

With a stocked pantry I decided not to make a trip to the grocery store for fresh vegetables.

So here's the recipe for how I made this tasty soup.

• 1 28 ounce can of Crushed Tomatoes
• 1 6 ounce can of Tomato Paste
• 2 cans of sliced Carrots - drained
• 1 15 ounce can of Green Beans - drained
• 1 15 ounce can of Peas - drained
• 1 15 ounce of Corn - drained
• 1 15 ounce of Potatoes - drained
• 2 32 ounce cartons of Garden Vegetable Broth

• 1 teaspoon of Basil Leaves
• 1 teaspoon of Minced Onions
• 1 teaspoon of Minced Garlic
• 1 teaspoon of Salt
• 1/2 teaspoon of Black Pepper
• 2 tablespoon of Italian Seasoning

I like a lot carrots in soup so I used 2 cans for this recipe. You could easily adjust the quantity of each of the ingredients or seasonings based on your personal taste.

I opened all the cans using my favorite can opener a Kuhn Rikon. Then emptied both the tomato paste and the crushed tomatoes in a large stock pot.

Drained each of the vegetables into a strainer. Before putting these into the stock pot I cut the whole potatoes into bite size portions.

The Broth was added next.

Each of the seasonings were measured and added into the stock pot.

The soup was stirred and brought to a boil then simmered on low heat for 30 minutes.

This soup is delicious and so easy and fast to make.

And while I certainly don't think it's better then using fresh vegetables. I do think minimizing trips to the store right now is a good thing.

Thank you looking.