Canned Vegetable Soup
A hearty vegetable soup blending fresh and canned produce with bold flavors, perfect for family meals or gatherings, offering comforting warmth and wholesome goodness.
Ingredients
- 2 qt. water ⓘ
- 1 c. carrots, chopped ⓘ
- 2 c. butter beans ⓘ
- 2 gal. peeled and cut up tomatoes ⓘ
- 6 chopped onions ⓘ
- 2 pods chopped hot pepper (remove seeds) ⓘ
- 4 pods chopped sweet pepper (remove seeds)
- 16 ears corn ⓘ
- 7 cubed potatoes ⓘ
- 1 qt. cut okra ⓘ
- 1 c. sugar ⓘ
- 1/2 c. vinegar ⓘ
- 5 Tbsp. plain salt ⓘ
Instructions
- Combine all ingredients in a large container and put over heat.
- Bring to a boil, then lower heat to medium and continue to boil for 30 minutes.
- Stir occasionally to prevent sticking.
Tips & Substitutions
For added flavor, consider sautéing the onions and peppers before adding them to the soup. You can substitute fresh vegetables for canned ones if you prefer, using what's in season. If you want a thicker soup, you can blend a portion of it and stir it back in. Adding a teaspoon of smoked paprika can give it a nice depth, making it a delightful vegetarian recipe.
Serving Suggestions
This soup is hearty enough to be a meal on its own but pairs beautifully with crusty bread or a simple salad for a complete lunch or dinner. For a fun twist, serve it alongside Fried Zucchini Slices for a crunchy contrast. Garnish with fresh herbs like parsley or basil for an extra burst of flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, covered loosely, for about 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Vegetable Soup contains roughly 3755 calories, with 71g protein, 603g carbohydrates, and 137g fat. It is an excellent source of vitamin C (522% of the Daily Value), dietary fiber (446% of the Daily Value), and vitamin A (282% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a great substitute for fresh ones in this recipe. Just make sure to thaw and drain them before adding to the soup to avoid excess moisture. This can save you prep time and still yield a delicious, hearty soup.
How can I make this soup spicier?
To increase the heat, add more chopped hot peppers or include a dash of hot sauce during cooking. You can also sprinkle some crushed red pepper flakes into the soup when serving. Adjust it to your taste, as the flavors develop during cooking.
Can I make this soup in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours. This allows the flavors to meld beautifully. Just be sure to stir occasionally if possible for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).