Originally Posted by Jerry D Young
JDY Ten Can Soup
I make this soup with canned prep items I keep on hand all the time.
6 quart or larger pot
4 beef bouillon cubes
1 cup water
3 cans roast beef with gravy (use water to rinse cans into pot)
3 cans diced tomatoes (not stewed! yuk)
3 cans diced potatoes
1 can diced carrots
1 can young sweet peas
1 can whole kernel corn
onion flakes to taste
pepper to taste
There is usually enough salt in the canned goods, but add a pinch if you like
Empty the cans into the pot. Bring to boil stirring occasionally. Turn heat down to simmer and let simmer for two hours or so to blend flavors.
Serve with crackers.
Used to be just 10 cans, but it has evolved over time. Three cans of roast beef is better, but it is certainly acceptable with 2, and 2 potatoes.
Just my opinion.
Jerry, that is almost the same as my "Homemade 'canned' soup". I usually use leftover meat from other meals, chunked up roast or turkey and often use frozen veggies. I put in a can of store brand Rotell, it reduces the need for salt and pepper. I put some, 1/2 to 1 cup, of pearl barley in at the start.