2017-09-27 / Entertainment

This creamy potato and vegetable soup is created from canned foods


Here’s a Creamy Potato and Vegetable Soup recipe that uses canned foods to create a comforting “heat and eat” meal.

This simple soup is a “use what
you have” recipe. If you don’t
have potatoes, you can substitute
canned black or pinto beans
(rinsed and drained) and diced,
canned tomatoes or bottled salsa
for the water. A variety of spices
can be substituted for onion powder, including garlic powder, herb
and spice blends, lemon pepper,
etc. Canned foods are typically

higher in salt, so you won’t need
much to season the soup.

1 can chicken broth
1 cup water
5 cups cubed potatoes, fresh
or canned
2 tablespoons dehydrated onion flakes or onion powder
1/4 teaspoon salt
1 1/2 teaspoons pepper
2 cans mixed vegetables or 1
can each of your choice of canned
vegetables, drained
8 ounces cubed, canned ham
or chicken (optional)

1. Over medium heat, and using a large pot, pour in broth and
water, potatoes, onion powder, salt

and pepper. Stir to combine, and
cook 15 minutes or until potatoes
are just tender. Take out a cup of
the potatoes and mashed them
with a fork until smooth. Stir them
back into the soup to thicken it.
2. Add vegetables and canned
ham or chicken (if you decide to
use it). Cook uncovered for 5 to
7 minutes. Serve immediately.
Makes 6 to 8 servings.

Angela Shelf Medearis is an
award-winning children’s author,
culinary historian and the author of seven cookbooks. Her new
cookbook is “The Kitchen Diva’s
Diabetic Cookbook.”

©2017 King Features Synd.
and Angela Shelf Medearis

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