An easy & hearty vegetarian soup made with nutritious pantry staples like canned beans & vegetables!
Are you ready for the easiest recipe ever?
The last few weeks of October were filled with events and travel, first the Food and Nutrition Conference and Expo in Boston followed by a trip to Denver. Once I got home from that travel stint, my fridge was quite bare but I had no motivation to go to the grocery store because I was leaving town again in just a few short days. It was time for a pantry-raid meal!
Pantry Foods to the Rescue!
I had all the ingredients on hand to make this tasty, comforting vegetable soup. Canned foods always come to the rescue, especially during the fall and winter months. You’ll never find my pantry without canned beans, canned tomatoes, or tuna (although there’s no tuna in this soup). I also always keep vegetable, chicken, or beef broth on hand in case of soup emergencies like this. Starting in October, I start stocking spicy vegetable juice too, since it’s a great addition to soups & chili.
Keeping the pantry stocked with nutritious canned foods like beans, tomatoes, salmon, tuna, and fruits can help ease the stress of meal planning and work well with busy schedules because less cooking time is required. If you’re interested in learning about the nutritional value of canned foods or more recipe inspiration, visit the Canned Food Alliance website!
What canned foods do you like to keep on hand?Canned foods to the rescue with this #Crockpot Vegetable & White Bean Soup Click To Tweet
With the few remaining fresh vegetables I found in the produce drawer, I threw together this soup in the crockpot in less than 15 minutes. Set on low to cook for 4-6 hours and ta-da! Soup is served. If your fridge is better stocked than mine, a grilled cheese would be the perfect match for this soup. Dunking is highly encouraged!
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