When we recently moved we found ourselves living in a hotel for over a month. That forced me to get creative with what I could make do with in that hotel room. Hence, my crockpot came in very handy! I put together this soup using canned vegetables and dried herbs. It was easy AND delicious! It even passed the “husband test” and we ate it many times over in that hotel room and since then. It’s definitely a “keeper” recipe in my book.
For those who are novices in the kitchen, this recipe can’t get any easier. Yes, it’s more than three ingredients, but opening a can and dumping the contents into a pot is not hard! What easier way to work more veggies into your day? I have a video demonstration of how to make the soup below, with the written recipe following that. Do give it a try. I hope this helps!
Easiest Soup Ever!
(AKA Dump Soup)
Makes About 6 Servings
1 (28 oz) can of diced tomatoes, NOT drained
1 (14.5 oz) can of diced tomatoes, NOT drained*
1 (14.5 oz) can of sliced or diced carrots, NOT drained
1 (13.5 oz) can of spinach, NOT drained
1 (15 oz) can of sliced potatoes, NOT drained
1 (15 oz) can of beans of choice (such as cannellini, kidney, great northern, pinto, or black beans), rinsing and draining is optional**
½ cup of chopped yellow onion OR 2 Tbsp of dried minced onion
1 rounded Tbsp dried parsley flakes
2 rounded tsp dried thyme
½ cup uncooked rice of choice, rinsed
4 cups (one 32 oz carton) vegetable broth (see note in crock pot directions)
Salt and pepper to taste
Crock Pot Directions: Place all ingredients in a crock pot. Do not drain the canned vegetables. Add the contents INCLUDING the liquid to the crock pot. Draining and rinsing the beans is optional. (NOTE: If the added vegetable broth fills the crock pot too much, add only as much as will comfortably fit. The soup will turn out fine; it will simply have less broth.) Stir ingredients to combine. Turn the crock pot on high and cook for 6 hours, until the flavors blend and the rice is tender. While the soup is cooking, taste and adjust seasonings as needed. Serve.
Stove Directions: Place all ingredients in a large pot that has a lid. Do not drain the canned vegetables. Add the contents INCLUDING the liquid to the pot. Draining and rinsing the beans is optional. Stir ingredients to combine. Cover the pot, turn the stove on high, and bring everything to a boil. Reduce heat to simmer and cook until the rice is tender, about 45 minutes. While the soup is cooking, taste and adjust seasonings as needed. Serve.
* If you don’t have a small can of diced tomatoes, a 6-ounce can of tomato paste, plus two (6 oz) cans of water may be substituted.
**If you prefer to add meat to the soup instead of beans, browned ground beef or sausage may be substituted for the beans.
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.