I Can, I Can, I Can Vegetable Soup _lowres

Advocate staff photo by RICHARD ALAN HANNON -- Ingredients for I Can, I Can, I Can Vegetable Soup are set aside during a wood burning stove cooking class hosted on Tuesday at the West Baton Rouge Museum in Port Allen.

I Can, I Can, I Can Vegetable Soup

Serves at least 10. Recipe is from the “Home Canning of Fruits and Vegetables” publication of LSU and Division of Agriculture, 1957.

4 to 6 new potatoes

1 quart water

1 yellow onion

1 bunch green onions


1 clove garlic

1 can corn

1 can green beans

1 can peas

1 can carrots

1 can chopped tomatoes

1 can tomato sauce

1 can of anything you like


1. Boil potatoes in water. Remove potatoes from water and let cool before peeling off skins and cutting into cubes.

2. Cut up yellow onion, green onions, some celery and a clove of garlic (if you have them) and add to water. Add cans of corn, green beans, peas, carrots, chopped tomatoes, tomato sauce and a can of anything you like to the water.

3. Season to taste with whatever you have (salt, pepper, parsley, sage, oregano, basil, green peppers). The longer you cook it, the better it tastes. If unexpected guests show up, add more water.