Division of One / Recipes / Six-can soup

Makes 6 or 7 bowls in 40 minutes. Dirties one pot.

You can leave out ingredients from this. Everything is pre-cooked except for the frozen vegetables, so it's more like "Throw stuff in a pot" than anything.

Ingredients

About $20 as of June 2025

Minimal

• A big pot
• A strainer
• 32 oz vegetable stock or 4 tsp "Better than Boullion" vegan boullion (65 cents)
• 2 cans diced tomatoes with peppers ($1.80)
• 2 cans diced potatoes ($3.00)
• 2 cans beans ($2.00) (Any kind - mix and match black, pinto, garbanzo, etc.)

Optional

• 16 oz tofu ($4.00)
• Small amount (1-2 tsp?) of soy sauce (15 cents)
• Small amount of cooking oil (maybe 1 tbsp?)
• A 12-oz bag of frozen veggies ($1.10) (Any kind. Use half a bag if you don't like veggies)
• Vegan cheese shreds to taste ($6.00)

Steps

1. Dice and press the tofu. 30 minutes is good, 2 minutes is better than nothing
2. Rinse out your pot and ladle in case there was dust in them
3. Optional: Cook the tofu in an air fryer or oven, 350 F for 10 minutes to brown it. Add soy sauce halfway through (optional) for umami
4. Boil the vegetable stock on high. If you're using bouillion, bring 32 oz water to a boil, then add boullion to the boiling water.
5. Open all 6 cans
6. Add the tomatoes, with juice
7. Strain the potatoes and beans, then add them
8. Add the tofu
9. Stir until boiling again
10. Add the frozen vegetables. Reduce heat and stir as needed to keep a steady boil
11. Cook for 5 minutes