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Vegan Eight Can Soup

August 10, 2011 By Kristi

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vegan eight can soup

Day 222.

Vegan eight can soup, oh yeah! Except it’s actually 7 cans, and a bag. But that’s only because I despise canned peas. I went with frozen peas and carrots instead. But, feel free to sub canned back in if you like.

Eight Can Soup

Adapted from 8 Can Soup.
Ingredients

10.75 ounces tomato soup, condensed

10.75 ounces vegetable soup, condensed

15 ounces corn with juice

15 ounces peas and carrots

30 ounces vegetarian chili or homemade chili

10 ounces Rotel (tomatoes with green chiles)

10 ounces water

1/4 cup croutons (optional)

1/4 cup cheese, shredded (optional, vegan, if desired)

Slow Cooker Method

Pour all ingredients in 6-quart slow cooker and stir to combine.

Heat on low for 6-8 hours.

Top with croutons and cheese, if desired.

Instant Pot Method

Pour all ingredients in your instant pot and stir to combine.

Cook on high pressure for 15 minutes, allow pressure to release naturally.

Top with croutons and cheese, if desired.

The Results

This was pretty good. And obviously super simple. I had to have the croutons and cheese on mine. Without, it was just not complete. I loved using 2 different flavors of chili, that was a super combination.

Yield: 8

Vegan 8 Can Soup

vegan eight can soup

This vegan eight can soup is super simple. I loved using different flavors of chili, that was a super combination. It's a great instant pot pantry staples meal.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • 10.75 ounces tomato soup, condensed
  • 10.75 ounces vegetable soup, condensed
  • 15 ounces corn with juice
  • 15 ounces peas and carrots
  • 30 ounces vegetarian chili or homemade chili
  • 10 ounces Rotel (tomatoes with green chiles)
  • 10 ounces water
  • 1/4 cup croutons (optional)
  • 1/4 cup cheese, shredded (optional, vegan, if desired)

Instructions

  1. Pour all ingredients in your instant pot and stir to combine.
  2. Cook on high pressure for 15 minutes, allow pressure to release naturally.
  3. Top with croutons and cheese, if desired.
© Kristi
Cuisine: American / Category: vegan

This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday, These Chicks Cooked, Foodie Wednesday, Cast Party Wednesday and No Whine Wednesday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: tomato, vegan, vegetarian Tagged With: carrots, chili, corn, peas, Rotel, soup

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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