Do any of you have recipes that you connect with memories of someone you care about? I have a lot of these. Somehow I got lucky enough to have lots of wonderful people in my family that happen to be great cooks. Last time I shared one of these recipes with you it was my mama’s cobbler. This week, I’m branching out on the family tree to share one of my aunt’s recipes. I lived with her briefly several years ago and always enjoyed her meals (her sloppy joe’s are not to be missed). One of my favorites is this simple tin can soup that requires little effort but is so yummy and filling. With fall weather arriving in East Tennessee last weekend, I couldn’t let the opportunity to make my favorite chilly weather dish pass me by. Grab those canned veggies out of your pantry and let’s get started!
I forget who it was in my family that referred to this as tin can soup, but I love that name. We’re in the south and all have accents, so I am still unsure as to whether or not it is “ten” or “tin”. Since either word would work, I’m sticking with “tin” since ten cans are not necessarily required. I only use 6 here. Using canned vegetables saves you a LOT of prep time without sacrificing on the heartiness of the soup. Just empty them all in a big pot and let it simmer while you kick your feet up, start the laundry, or do whatever you do when you get home for the day.
My aunt Sherri always laughs and stays positive. She’s got a hug and a smile for everyone, and I love her for it. She’s also been patient with me when I’ve asked her 10+ times in the past five years to text me this recipe! Lucky for her, I caught on and wrote it down, ha.
Ingredients for Simple Tin Can Soup:
Just like with the cobbler, you can adjust this recipe somewhat to meet your own tastes.
1 pound ground beef
32 ounces broth (beef or vegetable – I used vegetable)
1 15.25 ounce can golden sweet corn kernels
1 8.5 ounce can peas & carrots
1 14.5 ounce can peeled, diced potatoes
1 14.5 ounce can diced tomatoes
1 15.25 can beans (I used lima, but kidney or white northern would be tasty, too)
1 14.5 ounce can fresh cur green beans
Step 1: Brown the ground beef
Brown the ground beef in a large pot over medium heat. Drain and place back in the pot.
Step 2: Put all ingredients except for seasoned salt and broth in the pot with the ground beef.
Mix everything together with a large spoon. So many colors!! I love colorful food. And vegetables. And food.
Step 3: Add broth and seasoned salt.
I added all 32 ounces. I like all the contents to be covered by broth when I’ve got a serving in a bowl. Don’t add all 32 ounces if you like less broth. Add the seasoned salt to taste. I used approximately 2 teaspoons.
Step 4: Simmer in covered pot for 20-30 minutes.
Twenty minutes is sufficient, and I wouldn’t go any longer than 30 minutes. I baked some jalapeño cornbread to have with the soup during this time.
Step 5: Serve & enjoy!
We ate out of this for another two days after, so you’ll definitely have enough for a crowd or to freeze for later.
What foods are you looking forward to now that the weather has changed?
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