I was basically raised on canned soups. Most of us are familiar with the soups I am talking about. The tomato soup and chicken noodle are staple items in most pantries these days. And the cream soups on the shelf with them can be a wonderful ingredient to have on hand. I am thinking green bean casserole with mushroom soup in particular, though there are other ways to use these recipe ready soups.

But what about something homemade that has everything a soup should be, just not the homemade work and time? I have tried many recipes for many kinds of soup. Some good and some not so good, but there are few that stay in my recipe files for long. Is that the picky eater in me from my childhood making trouble for me? Probably.

Anyway, I am trying to create a good vegetable soup recipe that is, as I say quick and easy, but I am a bit stumped. I am hoping you may have an idea to share. Let me hear from you!

This is the working recipe so far. It is good but it needs help. I am going to keep trying to make it better. The second recipe is one I have made for many years. I know it is good. And you can make it in a pressure cooker, crock-pot or on the stove top.

Place all ingredients in a soup kettle or Dutch oven bring to a simmer and cook for 30 to 45 minutes.

Pick through dry beans to remove any stones or debris. Rinse and soak overnight in plenty of water. Drain, rinse and drain again. Put all ingredients, except salt, in 6 to 8 quart pressure cooker. Bring to a boil over high heat, adjust cover and bring to 15 pounds pressure. Reduce heat to maintain pressure and cook 35 minutes. When time is up, remove from heat and let pressure drop on its own. Stir in salt and enough water to make the soup the thickness you prefer.

To make without a pressure cooker, simple follow the directions and put everything into a soup pot and simmer till beans are tender. Or better yet use a crock-pot. Just be sure to leave out the salt till the end. Salt tends to toughen the cooking beans.