Nine Can Vegetable Soup from World (and Lunar) Domination:
This is an incredibly easy & delicious dinner or lunch.
Well, the name’s misleading. Sometimes it’s not exactly nine cans. I’ll give you the recipe as it was given to me…
Nine Can Vegetable Soup
- 2 cans Hormel chili, any variety
- 1 can vegetable soup
- 1 can green beans
- 1 can sliced new potatoes
- 1 can mixed vegetables
- 1 can corn
- 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).
Optional: 1lb ground meat*
Dump the entire contents of every can into the crockpot – liquid and
*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.
Well, sometimes I do it like this…
- Hormel Chili with Beans
- Hormel Chili with No Beans
- Campbell’s Beef With Barley & Vegetables Soup
- Campbell’s Vegetable Beef Soup
- Cut Green & Wax Beans
- Diced New Potatoes
- Succotash (Corn & Lima Beans)
- Mixed Vegetables with Potatoes
- Diced Tomatoes with Basil, Garlic, & Oregano
- Petit Diced Tomatoes
Sometimes I add other stuff. I think I’ve put in Garbanzo Beans,Mexicorn, or
the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
I don’t make it like this. I may use grilled chicken breasts cut up & canned broth, but it’s all about the same. Right?
This one is good for potlucks, covered dish dinners, or picnics. Works well with egg noodles, or any of those Amish looking packaged noodles. Don’t be stingy on the butter. This isn’t health food. Carrots or celery added in may make it a bit more like chicken noodle soup without the broth. The broth is only to keep the noodles barely wet and the chicken from drying out. I may mix some spices in with the breadcrumbs too. Maybe poultry seasoning?
Easy Slow Cooker French Dip
Submitted By: lonwolf32
Photo By: DawnF
Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
“An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.”
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
||Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
||Preheat oven to 350 degrees F (175 degrees C).
||Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
||Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
|ALL RIGHTS RESERVED © 2013 Allrecipes.com
||Printed from Allrecipes.com 3/25/2013
Healthy Snacks: Roasted Chickpeas
Food Mood Girl Lindsey Smith of Brookline shares a healthy recipe to replace potato chips.
I am always up and running, so quick and easy snacks are essential to keep me going throughout the day.
Sometimes I want a sweet snack like a piece of fruit, but other times, I want something salty. Instead of reaching for a bag of chips, I decided to make these roasted chickpeas. They are great an on-the-go treat or you can even sprinkle them on your salad for an extra crunch.
- 1 can of chickpeas, drained and dried
- 1 Tbsp. Olive Oil Sea salt and pepper, to season
1. Preheat oven to 350 degrees F.
2. Take a baking sheet and lightly coat with olive oil.
3. Roll the chickpeas around on the oil until they are lightly coated.
4. Salt and pepper the chickpeas to your like taste.
5. Bake for 15-20 minutes or until chickpeas are lightly browned and crunchy.
About this column: This column is from Lindsey Smith, Brookline’s own Food Mood Girl. Smith is a certified Health Coach and founder of “The Real You.” Related Topics: Food Mood Girl, Healthy Snacks, Lindsey Smith, healthy recipes, and roasted chickpeas