Foodie Friday: February is National Canned Food Month

Istiqlal (Independence), 19 Sulṭán (Sovereignty), 171 BE - Friday, February 6, 2015 about 3:29 pm Pacific Standard Time

In honor of canned food month I am posting a recipe for vegetable soup made with canned vegetable. When using canned vegetable drain the liquid off before using it in soup or any other recipe because this will cut down on the salt. A friend of mind said she also rinses the vegetables before using them because that helps cut the salt, since I have not tried this I cannot say how well it works, but it is worth a try.

1 can of green beans
1 can of corn
1 can of peas
1 can of mixed vegetables
1 can carrots
1 can potatoes
1 can beans
7 cups of water (that is one cups of water for each can of vegetables). If you want more water then go ahead and add it.
1 to 3 dashes of Tabasco® sauce for each can of vegetables (This depends on how "spicy hot" you want your soup.)
1/4 tsp. of Mrs. Dash® Original Salt-Free Seasoning Blend (If you prefer one of the other Mrs. Dash® blends then go ahead and use it instead.)

Mix all the ingredients into an electric skillet or soup pan and heat. Stir the mixture occasionally until it is hot and then serve it with your favorite crackers or put it over rice.