I’m sure that the title “12 Soups from the Pantry” has someone thinking that I’m going to recommend my favorite canned soups, but that’s not the case. This list is composed of multiple soup recipes that are made largely from canned and other shelf stable ingredients.
As the weather gets warmer, soup might not be something that you enjoy, but personally, I love soup any time of the year. Certain members of my household, however, only enjoy soup when it’s cold outside. All of the following recipes taste amazing and several are very simple to prepare. Soup makes a great lunch and is great for a light supper. Add some homemade bread, or a sandwich, and you have a very filling meal.
Here’s our list of twelve soups:
Easy Black Bean Soup has become one of my favorite recipes to make for lunch. If there aren’t any leftovers in the fridge, and I don’t feel like a sandwich, I can whip up this soup and let it simmer while I get ready for work. All I have to do is pour some of it into a thermos and head out the door. I really love this soup. It’s simple, and the flavor is amazing.
Creamy Tomato Soup is so simple to prepare. The only fresh ingredient required is cream, but if you don’t have that, you can substitute an equal portion of canned evaporated milk for the cream. This soup is delicious on its own or with a sandwich. You have to try this one.
Potato Bacon Soup is made entirely from shelf stable ingredients. An onion is the only ingredient that doesn’t come from a can, but don’t let that fool you. This soup is amazing. Our family loves it. Throw in a can of chopped or minced clams to make clam chowder.
This version of Chili con Carne with Beans is made entirely from canned ingredients with the exception of onions and garlic. If you don’t have onions or garlic, you can substitute dried minced onions or onion powder for the onions and garlic powder for the garlic. It’s simple and delicious.
Chicken Enchilada Soup with Black Beans and Corn is a hearty and delicious soup that’s made from six different canned ingredients combined with carrots, celery, and onion. It’s amazing, and to make it totally sinful, you can top it with tortilla chips and shredded cheese. Yum! We also have a recipe for a delicious Chicken Tortilla Soup that uses lots of cans, but calls for leftover or freshly cooked chicken in place of the canned.
If you have leftover ham in the freezer, you need to make this soup. Ham, Green Bean and Potato Soup is simple, and it’s delicious. If you don’t have ham broth, you can also make this soup using water and bouillon cubes. This soup is really good. My taste testers all muttered “Mmm” after their first bite. That a definite win.
Navy Bean Soup is another one of our favorites. We usually make it from dried beans, but this version is made from canned. It’s handy to be able to open up a can of beans to start the soup. It saves a great deal of cooking time. This recipe calls for fresh carrots, onion, celery and garlic.
Ready in about 30 minutes, this recipe for Vegetable Beef Soup uses canned vegetables, dehydrated celery and canned roast beef to produce a flavorful pot of soup that’s a great accompaniment to a sandwich or makes a great meal on its own.
This recipe is specifically for Clam Chowder prepared from Food Storage items. Down the soup aisle of our local grocery store, there are also pouches of dehydrated soups. Dehydrated potato soup is the base for this recipe. The recipe calls for fresh celery, but it’s not essential to the recipe. I just like the flavor of celery.
Our final soup recipe is Chicken Chile Verde, a white chicken chili that’s made entirely from shelf stable ingredients. The only fresh ingredients are onions and garlic. This is another of my favorite soups, and when it’s served with a wedge of cornbread or a quesadilla, it’s a complete meal.
That’s the end of our list of Twelve Soups from the Pantry. Which do ones look like something you would enjoy? Do you have other soups that you make from pantry staples?
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