5 Can Soup

This is a recipe my mom found online, and now our whole family makes it.  My grandma says it makes a great, easy meal on the farm on days when everyone is out working hard with the cows and wants to come in to something hardy and hot!  Takes about 10 minutes to make, which is just long enough to take off chore clothes and boots.  It's also vegetarian friendly, since people add the ground beef as they want.  Kept in the fridge, this makes good left overs.

For every 4-5 adults, you will need:

1 can Progresso Minestrone soup
1 can mixed vegetables (water packed - cheapest you can get)
1 can ranch beans (these can be tricky to find - check out the picture below)
1 can creamed corn (again, cheapest you can get)
1 can Italian stewed tomatoes, DICED (pick your favorite brand)

This is the kind we use.

Optional:
3/4 - 1 lb. high quality ground beef
Seasoning for ground beef (whatever you like)

In a large pot, dump all cans, straining liquid from mixed vegetables and ranch beans (and tomatoes if you do more than one can of them).  Heat on medium/high heat until serving temperature.  In separate pan, season and brown ground beef on a medium heat, turning to low when done just to keep warm.  When choosing your beef seasoning, be aware that the spicier you make it the more it will drown out the flavor of the soup.    DO NOT ADD TO THE SOUP before serving time; the soup takes on a weird flavor.

Serve in bowls, allowing people to choose if/how much ground beef they want to add.

***If you need the soup to stretch a little further on the cheap, you may also wash and dice Red or Yukon Gold potatoes and boil with a little salt until soft, then add them to the soup mix before serving.  I would do no more than 3 medium sized potatoes per 5 cans.***