The return of school brings the return of busy, but more structured, schedules. Timesaving menus are often in demand. Put this soup in the crockpot before everyone leaves in the morning and have dinner ready when you are ready to eat. (It won’t hurt to cook it longer than 10 hours if you are delayed.) It’s a complete meal but bread and fruit go well with it. Eat leftovers another night or freeze them to heat up later.
Be sure the mixed vegetables have potatoes in them to get the best flavor or use a can of diced potatoes along with a can of another vegetable. And be sure to include the liquid in the can. It adds flavor.
You can also use real bacon bits instead of bacon-flavored bits (bacon TVP, Bac-Os, or Bac’n Pieces).
Here’s a prep tip: Use each soup can, as you empty it, to measure the water. It helps rinse out the rest of the soup clinging to the can.
VEGETABLE BEAN SOUP (Pantry Cooking: Unlocking Your Pantry’s Potential, page 84)
2 cans (11 ounces each) condensed beef with vegetables and barley soup
3 cans (11-1/2 ounces each) condensed bean with bacon soup
5 soup cans water
2 cans (15 ounces each) mixed vegetables with potatoes, undrained
1/4 cup bacon flavored bits
Combine ingredients in a 4-1/2 quart, or larger, slow cooker. Cook on low for 8 to 10 hours. Serves up 14.
VARIATION: Substitute corn, peas, green beans, carrots, or potatoes for the mixed vegetables.
