7-Can Soup (Easy Recipe)
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Are you looking for a quick and easy meal? 7-can soup is perfect for busy nights. This tasty soup takes just 25 minutes to make and uses simple ingredients from your pantry. You’ll love how easy it is to throw together.
This soup is packed with flavor. It combines corn, beans, tomatoes, and cheese for a hearty meal. You can even make it in a slow cooker if you want. The best part? You can swap ingredients to match what you have on hand.
Exact Ingredients List
You’ll need these 7 cans to make this easy soup:
- 1 can (15.25 oz) corn with red and green peppers
- 1 can (15 oz) meat-only chili
- 1 can (15 oz) kidney beans
- 1 can (15 oz) pinto beans
- 1 can (15 oz) black beans
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chiles
Don’t forget to add salt and pepper to taste. You’ll also need 8 ounces of cubed processed cheese.
For the corn, try Del Monte Fiesta Corn. Ro*Tel works great for the diced tomatoes with green chiles. Velveeta is perfect for the processed cheese.
Remember, you don’t need to drain any of the cans. The liquid adds flavor and helps create the soup’s texture.
This recipe makes 6 servings. Each serving has about 422 calories.
Instructions
You’ll love how easy this 7-can soup is to make! Start by grabbing a large pot. Open all your cans and pour them in – don’t drain anything. The liquids add flavor.
Turn the heat to high and give everything a good stir. Keep an eye on it and stir now and then as it comes to a boil. This should take about 5 minutes.
Once it’s bubbling, turn the heat down to medium-low. Let it simmer for 10-15 minutes. The flavors will mix and the soup will get nice and hot.
Taste your soup and add some salt and pepper if you want. Now for the cheesy part! Cut your processed cheese into cubes and drop them in. Stir until they melt completely.
Your soup is ready! Grab some bowls and ladle it in. Be careful, it’s hot! You can top it with some crushed tortilla chips or a dollop of sour cream if you like.
This recipe makes enough for 6 people. If you have leftovers, let the soup cool before storing it in the fridge. It’ll taste even better the next day!
Possible Substitutes List
You can easily swap ingredients in this 7-can soup recipe. Here are some tasty options:
Beans:
- Great Northern beans
- Garbanzo beans
- Lima beans
Corn:
- Plain canned corn
- Frozen corn (thawed)
- Cream-style corn
Tomatoes:
- Fire-roasted diced tomatoes
- Stewed tomatoes
- Crushed tomatoes
Chili:
- Vegetarian chili
- Turkey chili
- Homemade chili
Cheese:
- Shredded cheddar
- Cream cheese
- Queso fresco
Try adding extra veggies like canned green beans or carrots. For a meatier soup, toss in some cooked ground beef or shredded chicken.
Don’t have Ro*Tel? Use regular diced tomatoes and add a can of diced green chilies. You can also use taco seasoning for extra flavor.
Remember, the beauty of this soup is its flexibility. Use what you have in your pantry and make it your own!
How To Make It Diabetes-Friendly
To make this 7-can soup more diabetes-friendly, you can try these easy changes:
- Use low-sodium versions of canned goods to cut down on salt.
- Swap the processed cheese for shredded low-fat cheddar.
- Pick “no salt added” canned veggies when you can.
You can also add more fiber by using all beans instead of chili. Try using 2 cans of kidney beans and 2 cans of black beans. This will help slow down sugar absorption.
For extra veggies, toss in some chopped zucchini or spinach. These add nutrients without many carbs.
Watch your portion size too. Stick to about 1 cup per serving. You can pair it with a small side salad for a balanced meal.
Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice on making it work for you.
Tips, Tricks & Storing
Make your 7-can soup extra tasty with these tips! Add a pinch of chili powder or cumin for more flavor. You can also toss in some cooked ground beef or shredded chicken to make it meatier.
For a veggie boost, try adding a can of mixed vegetables. If you like it spicy, add a diced jalapeño or a dash of hot sauce. Don’t forget to taste as you go and adjust the seasoning.
Leftover soup? No problem! Store it in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it on the stove. Give it a good stir before serving.
You can freeze this soup too. Let it cool, then put it in freezer-safe containers. It’ll keep for up to 3 months. Thaw it in the fridge overnight before reheating.
Serve your soup with some yummy toppings. Try crushed tortilla chips, shredded cheese, or a dollop of sour cream. A sprinkle of fresh cilantro can add a nice touch too.