Ah, perfect! Here’s a simple, hearty “7-Can Soup” recipe—it’s called that because it uses seven cans of pantry staples and comes together in about 30 minutes.
Ingredients (7 Cans)
- 1 can of diced tomatoes (14–15 oz)
- 1 can of beans (any kind: kidney, black, or chickpeas, drained & rinsed)
- 1 can of corn (drained)
- 1 can of green beans (drained)
- 1 can of chicken or tuna (optional, drained)
- 1 can of cream-style soup (like cream of mushroom or cream of chicken)
- 1 can of broth (chicken, beef, or vegetable, or just water with bouillon)
Optional extras: garlic powder, onion powder, paprika, black pepper, or a handful of pasta/rice.
Instructions
- Combine Ingredients
- In a large pot, dump all seven cans.
- Stir well to combine.
- Season
- Add salt, pepper, and any dried spices you like.
- Optional: 1–2 teaspoons of Worcestershire sauce or soy sauce for depth.
- Simmer
- Bring to a boil over medium heat.
- Reduce to low and simmer for 15–20 minutes, stirring occasionally.
- Add Fresh Touch (Optional)
- Add chopped fresh vegetables (like bell peppers or onions) or cooked pasta/rice for more substance.
- Serve Hot
- Ladle into bowls and enjoy with bread or crackers.
💡 Tips:
- Swap ingredients depending on what you have. For example, replace corn with peas, or green beans with spinach.
- For a creamier soup, blend half the soup with an immersion blender before serving.
If you want, I can give a super-easy “one-pot slow cooker version” that lets the 7-can soup cook all day with almost zero effort. It’s perfect for busy days.
Do you want me to share that version too?
