Texas Minestrone is a spicy version of minestrone using mostly cans. It’s a handy pantry recipe. Leave the meat out for a hearty vegetarian meal.
I’m not too proud to admit that preparing this recipe is going to require a can opener. Are you surprised? You shouldn’t be. Anybody who will eat chopped romaine lettuce stored in a vacuum-packed Mason jar every day for lunch obviously doesn’t need gourmet food at every meal, although I wouldn’t mind if didn’t affect my waistline.
There are those days. Surely you have them, too–days when you just don’t have the energy or motivation to cook a nice meal. Not always, but I frequently prefer to throw something together at home rather than eat out, even if it’s not fresh and/or fancy. I know, I know. Canned beans, canned vegetables, and condensed soups often contain too much sodium, but they usually have fewer calories and more nutrition than the hamburger and french fries at the local drive-thru.
Thanks to my friend Joan who gave me this recipe, this soup has become a cool-weather staple at our house and the perfect candidate for my new “Super Simple Suppers” category. All the ingredients can be stored in the pantry and/or freezer, making it easy to keep on hand. If your family is small, you could eat it for days. Thankfully, it freezes well, so you have that option.
An easy can-opener soup with a nice kick for your tastebuds
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cans minestrone soup (I use Campbells)
- 2 cans Ranch-style beans
- 1 10 ounce can Rotel tomatoes
- 1 14.5 ounce can diced tomatoes
- 2 cubes beef bouillon
- 4 cups water
- Brown ground beef in a large pot. Drain excess fat if necessary. Add onions and cook until softened.
- Stir in remaining ingredients and simmer for 20-30 minutes.
- Even better the next day.
Keywords: Pantry Food, Can-opener soup, Minestrone recipe