My Pantry Soup

Ingredients

• 1 (15 ounce) can corn
• 1 (15 ounce) can French style green beans
• 1 (15 ounce) can stewed tomatoes
• 1 (15 ounce) can peas and carrots
• 2 cups wide egg noodles
• 2 (10 1/2 ounce) cans tomato soup
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 1 cup canned corned beef
• cut up into chunks
• 1 -2 cooked chicken breast
• cubed
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
• 1 -2 teaspoon cajun seasoning
• salt and pepper
• 12 teaspoon parsley flakes
• 12 teaspoon dried chives

Instructions

1. In a large stock pot set over medium heat, add tomato and cream soups, along with 3-4 cans of water, and mix well with a wire whisk to get all the lumps out.
2. Add tomatoes, green beans, corn, peas and carrots, and egg noodles, mix well.
3. Add corned beef and chicken, then all the seasonings and mix.
4. Let cook until it reaches a boil, then reduce heat down to a simmer, and simmer covered for 1-2 hours.
5. Adjust seasonings to taste.
6. Add cheese last as a garnish and serve.