Three Can Soup Food

3-CAN TOMATO VEGETABLE SOUP

Steps:

• Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
• Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
• Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
• Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
• Divide among bowls and enjoy.

THREE CAN SOUP

Steps:

• Brown ground beef in skillet (with onions and green bell peppers if desired).
• Drain meat.
• Combine all ingredients in large pot and heat through.
• Serve with corn bread or crackers.

THREE BEAN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
• Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
• Cook over medium-high heat approximately 25 minutes.
• As the mixture thickens, stir in the red wine.

3 CAN SOUP

Steps:

• 1. Combine beans, stewed tomatoes. Drain corn and mix in with the others. Heat on stove top until warm.
• 2. If Southwestern beans are not available, add chili powder and cumin to plain black beans to taste. Stewed tomatoes work best, as their flavor is already developed and doesn't need cooking.
• 3. The basic mix is great on its own. I serve it with warm tortillas. Other additions such as onions, cilantro, sour cream, or shredded cheese can be added individually.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

BAKED CHICKEN AND RICE WITH THREE SOUPS

Steps:

• Preheat oven to 375 degrees.
• Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
• Place the chicken breasts on top of the rice.
• Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
• Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
• Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
• Serve immediately.
• This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.