My Pantry Soup
photo by AlainaF
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 425.24 g can corn
- 425.24 g can French style green beans
- 425.24 g can stewed tomatoes
- 425.24 g can peas and carrots
- 473.18 ml wide egg noodles
- 2 (595.33 g) can tomato soup
- 2 (595.33 g) can cream of mushroom soup
- 297.66 g can cream of celery soup
- 236.59 ml canned corned beef, cut up into chunks
- 1-2 cooked chicken breast, cubed
- 236.59 ml shredded cheddar cheese or 236.59 ml monterey jack cheese
- 4.92-9.85 ml cajun seasoning
- salt and pepper
- 2.46 ml parsley flakes
- 2.46 ml dried chives
directions
- In a large stock pot set over medium heat, add tomato and cream soups, along with 3-4 cans of water, and mix well with a wire whisk to get all the lumps out.
- Add tomatoes, green beans, corn, peas and carrots, and egg noodles, mix well.
- Add corned beef and chicken, then all the seasonings and mix.
- Let cook until it reaches a boil, then reduce heat down to a simmer, and simmer covered for 1-2 hours.
- Adjust seasonings to taste.
- Add cheese last as a garnish and serve.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>