My Pantry Soup
Ready In: 2 hrs 10 mins
Serves: 8-10
Ingredients
- 1 (15 ounce) can corn
- 1 (15 ounce) can French style green beans
- 1 (15 ounce) can stewed tomatoes
- 1 (15 ounce) can peas and carrots
- 2 cups wide egg noodles
- 2 (10 1/2ounce) cans tomato soup
- 2 (10 1/2ounce) cans cream of mushroom soup
- 1 (10 1/2ounce) can cream of celery soup
- 1 cup canned corned beef, cut up into chunks
- 1 -2 cooked chicken breast, cubed
- 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
- 1 -2 teaspoon cajun seasoning
- salt and pepper
- 1⁄2 teaspoon parsley flakes
- 1⁄2 teaspoon 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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