Guest Blogger Betty Lynch shares her famous Tin Can Soup. Read her comments and recipe below. Then try it out!

Here is my “Tin Can Soup” recipe

2 cans minestrone soup, undiluted
2 cans Ranch style beans
2 cans cream of mushroom soup, undiluted
2 cans Veg-All mixed vegetables
1 can Rotel tomatoes including juice
1 can tomato sauce

In a large saucepan or crockpot, mix together all of the above ingredients.  Simmer over low heat until hot and bubbly.  Serve with cornbread or crackers.

This recipe is also known as the scrapbooking soup.  Whenever family and friends get together to scrapbook, I put this soup in a crockpot.  When we’re ready to eat, so is the soup.  Top the soup with cheddar cheese and diced red onions.  Yummy!! 

I also serve this soup when a family member has a sore throat.  The Rotel tomatoes feel great to the throat, and sometimes is the only thing you can taste.

This is a great soup to throw together.  You can keep the cans in your pantry and you will have a hot hearty meal on those busy days in as little as 20 minutes. Nothing beats soup and a grilled cheese sandwich.  As the soup sits overnight, it just gets better.  It also does well if you freeze some soup for later.

I hope you enjoy my favorite soup!!

Be sure to visit her site My County Kitchen for more great receipes.