Seven Can Soup is a fast, easy, healthy, hearty soup that you will love making. This soup only takes 7 cans, okay, 8 to be exact, as I like to drain and rinse my beans and therefore need a bit more fluid, so I add in chicken stock.
Want some other great meals that are this easy to pull together? Then try our Easy Skillet Lasagna or Homemade Hamburger Helper.
This Seven Can Soup is perfect for a very busy night, and the first thing that came to my mind was Halloween night!! It is usually a colder night here in the north, and there would be nothing more warming than coming in and having a nice, hearty bowl of soup. Perfect for any fall and winter night, though.
Why I Love This Soup
- So easy to make
- Great for a fall and winter meal
- One bowl meal
- Love the variety of beans
- Great flavors that many people enjoy
Helpful Items For This Recipe
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8 Quart Ceramic Stock Pot, Non Toxic Soup Pots with Lid, Non Stick
22 OZ White Ceramic Bowls Set of 4 – Perfect for Soup
Kitchen Premium Soup Ladle – 12″ Stainless Steel with Non-Slip Silicone Handle
Although no recipe is really alike, Seven Can Soup is basically exactly that: opening up seven cans and placing them in a pot for dinner. Most recipes have some kind of beans, tomatoes, chili, vegetables, and then a few tricks to make it their own.
Ingredients Needed for Easy Can Soup
Traditionally, you just dump the cans in and it is done, but I really like to drain and rinse my beans and then have added chicken broth for the lack of fluid. So I have changed the rules and made it 8 cans.
Recipe Ingredients
Corn – You can choose corn with peppers, also.
Kidney beans, pinto beans, black beans – Drained and rinsed, I think this is best. Unrinsed beans for me are not good; rinsing them gets rid of that slimy liquid, reduces salt content, and actually helps with gas and bloating from the beans.
Fire-roasted tomatoes – These tomatoes add so much more flavor with that extra char.
Diced tomatoes with green chiles – You can use Ro*Tel here for the added flavor.
Meat-only chili – If you would like to make this vegetarian, just change this up.
Chicken stock – This is where my 8th can or box comes into play, as you need some liquid.
Salt and black pepper to taste – You will want to taste at the end of cooking again to adjust if need be.
Can I make substitutions or additions to this recipe?
Yes, you can use different canned vegetables, different types of beans, or regular diced tomatoes. You can add chicken or ground beef to your soup for a meat option.
How to Make Seven Can Soup
In a large, deep pot or dutch oven, add the corn, kidney beans, pinto beans, black beans, fire-roasted tomatoes, diced tomatoes with green chilis and the meat-only chili, stir together. Add the chicken stock. Add more or less to how thick or thin you like it. Some people like to add the liquid from the beans, but I have always drained and rinsed them. So I guess it is 8 can soup, lol.
Cook your soup until everything is heated through, about 15-20 minutes. Add salt and pepper to taste if needed after everything has had a chance to heat together. The soup can sit and simmer if you’d like it too. Taste and adjust seasonings. Top each soup individually with garnishes of choice. Enjoy!!
Recipe Pro Tips
Tips for Success
Make it fresh: You can also add “fresh” versions of vegetables to the soup to enhance it.
Push the Protein: You can add meat to the soup if you’d like, such as ground hamburger or cubed or shredded chicken.
Add Acid: You may enjoy a little squeeze of lemon or lime to break up the flavor and add a little zest to the soup.
Cheese it Up!: You can also turn this “cheesy” if you’d like and add a soft cheese like Velveeta right into the soup itself before serving. Add about 8 ounces to a full pot of soup.
How should I store my leftover soup?
Unless you’re feeding a BIG group, you will have leftovers, great for lunches for the week. So you will want to store your soup in an airtight container in the refrigerator.
Can I freeze my soup to serve at a different time?
You can either make your soup ahead for dinner or lunch another day, or you can freeze the remaining soup the day you made it and have it at another time. To reheat, you can place it back in the pot, in the slow cooker or in the microwave. Heat for all methods until hot. If you’d love an individual serving you can just grab and heat for lunch, measure them out into small freezer bags.
WANT MORE QUICK AND EASY DINNERS?
Do you love a quick meal like this? We sure do; here are some of our favorites.
Seven Can Soup Recipe
Ingredients
- 15.25 ounce can corn you can choose corn with peppers
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 15 ounce can black beans drained and rinsed
- 15 ounce can fire-roasted tomatoes
- 10 ounce can diced tomatoes with green chiles or Ro*Tel
- 15 ounce can meat-only chili
- 1 ½ cups chicken stock
- Salt and black pepper to taste
Optional Garnish: cilantro, parsley, basil, green onion, Tex Mex shredded cheese.
Instructions
- In a large, deep pot or dutch oven, add the corn, kidney beans, pinto beans, black beans, fire-roasted tomatoes, diced tomatoes with green chilis and the meat only chili, stir together. Add the chicken stock. Add more or less to how thick you like it. Some people like to add the liquid from the beans, but I have always drained and rinsed them. So I guess it is 8 can soup, lol.
- Cook your soup until everything is heated through, about 15-20 minutes. Add salt and pepper to taste if needed after everything has had a chance to heat together. The soup can sit and simmer if you’d like it too. Taste and adjust seasonings. Top each soup individually with garnishes of choice. Enjoy!!
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