When I heard about the “Cans Get You Cooking ” project, I grinned to myself. I frequently cook using only ingredients from the pantry when we head to our cabin for the weekend.
Over the years, we’ve lived quite frugally at times and limited our grocery shopping to once a month. Keeping a well-stocked pantry is one way to make the most of your grocery budget.
I’ve become fairly adept at pulling together quick meals with the canned goods that we keep on hand. Canned foods cut down on prep time when I’m in a hurry and they are often a more affordable option than fresh or frozen options.
As an added benefit, some fruits and vegetables can be tastier canned than fresh when they aren’t in season.
This soup is a favorite and I’ve made versions of it countless times. As listed below, the soup comes together in just a few minutes, quite literally, in the time it takes us to unload the car we can have a hot meal waiting on the table.
- 2 14 ounce cans fire roasted tomatoes
- 2 14 ounce cans black beans, drained and rinsed
- 1 14 ounce can yellow corn
- 1 7 ounce can chopped green chile
- 1 32 ounce carton of chicken or vegetable broth
- 1 packet taco seasoning or 2 tablespoons Mexican spice mix
- Optional: shredded cheese sour cream, tortilla chips, and/or a squeeze of fresh lime juice
- Combine everything in a large pot and bring to a boil. Reduce heat and simmer about 5 minutes. Scoop into bowls and add desired toppings. Enjoy!
Disclosure: I’ve partnered with Albertsons to share these recipes with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.