3 - Can Tomato Vegetable Soup
Recipe courtesy of Vivian Chan for Food Network Kitchen

3-Can Tomato Vegetable Soup

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
This pantry-friendly soup is as easy on the cook as it is on the wallet. All you need are the three cans (tomatoes, beans and mixed vegetables) and some staple seasonings. To give the soup extra body and a creaminess without adding dairy, mash some of the beans directly in the can. The result is a hearty, satisfying soup with minimal effort.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide among bowls and enjoy.