Tonight my roommate Rebekah and I enjoyed a hearty minestrone soup, which took us fewer than three minutes to prepare this morning! This is a family recipe that calls for six cans and a crock pot. Although it’s not the most impressive meal, it’s a delicious soup that is perfect for this fall weather, and it goes well with sweet cornbread.
- 1 can of Rotel (it adds a nice kick)
- 2 cans of beans (I used Great Northern beans and Kidney beans)
- 3 cans of Campbell’s minestrone soup, undiluted
- 1 lb cooked ground beef (optional; I didn’t use it so that I could have a vegetarian dish)
Put all of the ingredients in the crock pot, stir, and cook on low for 3-5 hours, or until hot.
When she sent me the recipe, my mom wrote, “This recipe is so flexible that I don’t think you can mess it up. Daphne uses 1 can of beans and 2 cans of Rotel. Katherine has substituted shredded chicken and turkey. I’ve used kidney beans and Daphne’s recipe calls for ranch style Texas beans. If you have leftover corn, peas, pasta, etc., you can add that. Find the one you like best, or make it different every time!”