Saturday’s Soup: 9 Can Vegetable Soup

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I am a soup snob. There, I’ve said it and it is true. I don’t like soup out of a can.  I never use to even eat soup, unless I made it myself. (Snob) Not Campbells, Progresso, just-like-home made, none of it.
Then one day I received a newsletter from my health insurance carrier.  Inside the newsletter was a recipe for 9 Can Vegetable Soup with the advertisement: Try this simple and delicious vegetable soup

I scanned the list of “cans” and wasn’t interested until I saw this nutritional info.
Servings per recipe 12
Per Serving:
Calories: 127.8
Total Fat: 0.8 g
Cholesterol: 2.4 mg
Sodium 602.9: mg
Total Carbs:  25.9g
Dietary Fiber: 4.9g
Protein: 5.1g

In my book those stats make for a pretty healthy main dish. I also started thinking about the convenience of keeping these 9 cans on the pantry shelf and having a meal ready in the flash of a can opener!  During the holidays — after a long day at work, a super long day shopping, an ever-so-late dinner after picking up the kids, attending at least one ball game on the way home and still having homework to do.  These 9 cans can sit on the pantry shelf and are easily dumped into the crock pot in the dark of the early morning.   Oh, but what about the taste? That is after all, MY priority.

I bought the cans, opened them up (in about 5 minutes) and placed them in my crock pot.  I cooked the soup on low for 8 hours.  Oh my gosh, what a surprise! You are going to have to just trust me that this soup will rival any homemade.  Buy the cans, sit them on the shelf — then make this soon!  You won’t be sorry.

~Blessings, Catherine
P.S.  Don’t forget to scroll to the bottom of this post to see how you can win this week’s cookbook giveaway!

9 Can Vegetable Soup
Prep time
Total time
Incredibly healthy, very tasty, perfectly suited for a make-ahead meal.
Serves: 12 servings
  • 1 can Chili with beans
  • 1 can Chili without beans
  • 1 can vegetable soup
  • 1 can green beans
  • 1 can sliced new potatoes
  • 1 can mixed vegetables
  • 1 can corn
  • 2 cans diced tomatoes
  1. Empty entire contents of each can into the crockpot.
  2. Heat on low all day or on high for 2 hours or less.
Use standard 15 ounce cans of each ingredient.
Keep these 9 cans on your pantry shelf and you will never be caught without dinner on short notice!
Nutrition Information
Calories: 127.8 calories per serving Fat: 0.8 grams of fat per serving

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Disclaimer: This giveaway is sponsored by Pray Cook Blog, My Daily Bread Body and Soul. Good luck!

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17 thoughts on “Saturday’s Soup: 9 Can Vegetable Soup”

    • Buy the crock pot! Veggie with beef or veggie without — either way it is good! 🙂 I made it the first time without and the next time with. I am already hooked on this soup 🙂 BTW – thanks for stopping by!

    • Hi, I just came upon your soup recipe. The one question I have and I know the recipe says to pour the “full contents” into the crockpot. What about the oily substance in the can of beans? The excess fluid in the diced tomatoes? Forgive me but i need to ask. Thank you. MPW

      • Great question! If beans have an oily substance, I usually pour it out and add water as needed. I also do the full contents of the diced tomatoes.


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