7-Can Soup Recipe
You know those nights? The ones where the clock is ticking, the fridge looks a little… uninspiring, and the thought of making a fuss in the kitchen feels like climbing Mount Everest? Yeah, I know them well. And on those nights, my absolute lifesaver, the recipe that practically makes itself while I’m wrestling with homework or chasing a toddler, is this incredible 7-Can Soup. Seriously, it’s pure magic in a pot. I’ve lost count of how many times this has saved me from resorting to takeout menus. It’s ridiculously simple, tastes like it simmered for hours, and the best part? It’s SO forgiving. You can tweak it, swap things out, and it always comes out delicious. It’s the kind of comfort food that wraps you up like a warm hug, and it’s become a staple in my family’s meal rotation. Forget those complicated recipes that promise the world but end up in a culinary disaster – this 7-Can Soup is the real deal, and I can’t wait to share it with you.
What is 7-Can soup?
So, what exactly is this miracle concoction? Well, the name kind of gives it away, doesn’t it? At its heart, 7-Can Soup is a brilliant recipe designed for maximum flavor with minimum effort, using (you guessed it!) seven standard cans of ingredients. Think of it as a hearty, flavorful, and incredibly adaptable chili-like soup that comes together in a flash. It’s not fancy, it doesn’t require any obscure ingredients you’ll only use once, and it’s perfect for those times when you just need a good, satisfying meal without a lot of fuss. The genius of this 7-Can Soup Recipe lies in its simplicity and the way the canned goods, when combined with a few pantry staples, create such a rich and complex flavor profile. It’s the ultimate “dump and go” meal, but with so much more heart and taste than you’d expect. It’s honestly a testament to how delicious simple, accessible ingredients can be when you put them together right!
Why you’ll love
Honestly, there are so many reasons why this 7-Can Soup has earned a permanent spot in my recipe binder. First off, the FLAVOR is just unbelievable for how little work it is. It’s savory, a little smoky, and has this wonderful depth that makes you think you spent all day tending to it. It’s packed with tender beans, hearty meat (or a veggie option!), and a tomato base that’s just *chef’s kiss*. Then there’s the SIMPLICITY, which is a huge win for me. You’re literally opening cans, dumping them in a pot, and letting it simmer. No chopping mountains of vegetables, no complicated sauces. It’s truly a one-pot wonder. And let’s talk COST-EFFICIENCY. Canned goods are typically budget-friendly, making this a fantastic meal when you’re trying to stretch your grocery dollars. It’s a hearty, filling meal that won’t break the bank. Plus, its VERSATILITY is off the charts. You can totally customize it to your liking. I’ll get into all the fun ways to play with it later, but know that you can make it spicier, milder, add different veggies, or even swap out the protein. It’s also incredibly kid-friendly; my little ones devour it! Compared to other hearty soups or even chili recipes, this 7-Can Soup is just so much more approachable and quicker to get on the table, especially on busy weeknights. It’s the kind of recipe you’ll find yourself turning to again and again when you need something reliable, delicious, and utterly comforting.
How do I make 7-Can soup
Quick Overview
Making this 7-Can Soup is a breeze. The whole process involves opening your cans, giving them a quick rinse (or not, depending on your preference!), adding them to a pot along with some diced onions, garlic, and broth, and then letting it all simmer together until the flavors meld beautifully. It’s the ultimate low-stress cooking experience. What makes this method so special is how it transforms humble canned ingredients into a rich, satisfying meal. You don’t need any fancy techniques or special equipment – just a pot and a spoon. It’s perfect for beginners or seasoned cooks looking for a quick and easy meal solution. Trust me, the smell that fills your kitchen while it simmers is pure comfort!
Ingredients
For the main soup base:
1 can (15 ounces) diced tomatoes, undrained – I always go for fire-roasted if I can find them, they add an extra layer of smoky goodness. If not, regular diced tomatoes are perfectly fine! No need to drain these, we want all that tomatoey goodness.
1 can (15 ounces) corn, drained – Frozen corn works too, but I love the slight sweetness and texture of canned corn here. Just make sure to drain it well.
1 can (15 ounces) kidney beans, rinsed and drained – These are classic for a reason, giving the soup a hearty, meaty texture. You could also use black beans or pinto beans if you prefer!
1 can (15 ounces) black beans, rinsed and drained – Another bean for added texture and protein. The mix of beans is part of what makes this 7-Can Soup so satisfying.
1 can (15 ounces) pinto beans, rinsed and drained – Yes, three kinds of beans! It might seem like a lot, but they all contribute something wonderful to the soup.
1 can (10.75 ounces) condensed cream of mushroom soup – This is the secret weapon for creaminess and umami. Don’t skip it! It sounds a bit retro, but it works like magic here.
1 can (10.75 ounces) condensed tomato soup – This adds another layer of tomato flavor and helps thicken the soup beautifully.
2 cups chicken broth (or vegetable broth for a vegetarian option) – This helps thin out the condensed soups and brings all the flavors together. You can use water in a pinch, but broth adds so much more depth.
1 medium onion, chopped – A little bit of fresh onion really elevates the flavor. I usually use a yellow onion, but white or even red will do.
2 cloves garlic, minced – Fresh garlic is a must for that aromatic base.
1 tablespoon olive oil – For sautéing the onion and garlic.
Salt and freshly ground Black Pepper, to taste – Always season as you go!
Optional additions: chili powder, cumin, smoked paprika for extra kick, a bay leaf for simmering.
Step-by-Step Instructions
Step 1: Sauté Aromatics
Grab a large pot or Dutch oven and heat the Olive Oil over medium heat. Add your chopped onion and sauté until it’s softened and translucent, which usually takes about 5-7 minutes. Then, stir in your minced garlic and cook for another minute until fragrant, being careful not to burn it. This step is quick, but it builds such a fantastic flavor foundation for your 7-Can Soup!
Step 2: Add Canned Goods
Now for the fun part! Pour in your undrained diced tomatoes, drained corn, and your rinsed and drained kidney beans, black beans, and Pinto Beans. Give it a good stir to combine everything with the sautéed onion and garlic.
Step 3: Pour in Soups and Broth
Next, add both cans of condensed cream of Mushroom Soup and condensed tomato soup. Pour in your chicken or vegetable broth. Stir everything together until the condensed soups are fully incorporated. It might look a little thick at first, but the broth will help it all come together.
Step 4: Season and Simmer
Season generously with salt and freshly ground black pepper. If you’re feeling adventurous, this is the time to add any optional spices like chili powder, cumin, or smoked paprika. Stir everything well. Bring the soup to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes. The longer it simmers, the more the flavors will meld together, and honestly, that’s when this 7-Can Soup really shines. Stir occasionally to make sure nothing is sticking to the bottom.
Step 5: Taste and Adjust
After about 20-30 minutes, give your 7-Can Soup a taste. This is crucial! Adjust the seasoning with more salt, pepper, or any other spices you feel it needs. If it’s too thick for your liking, you can add a little more broth or water. If it’s not flavorful enough, a pinch more salt or a dash of your favorite hot sauce can work wonders.
Step 6: Serve Hot
Ladle your delicious, homemade 7-Can Soup into bowls. It’s best served piping hot!
Step 7: Garnish and Enjoy
Now for the finishing touches! Garnish your soup with your favorite toppings. Shredded cheese, a dollop of sour cream or Greek yogurt, some chopped fresh cilantro, or even some crushed tortilla chips are all fantastic options. Get creative!
Ingredients
For the Main Soup Base:
1 can (15 ounces) diced tomatoes, undrained – I always go for fire-roasted if I can find them, they add an extra layer of smoky goodness. If not, regular diced tomatoes are perfectly fine! No need to drain these, we want all that tomatoey goodness.
1 can (15 ounces) corn, drained – Frozen corn works too, but I love the slight sweetness and texture of canned corn here. Just make sure to drain it well.
1 can (15 ounces) kidney beans, rinsed and drained – These are classic for a reason, giving the soup a hearty, meaty texture. You could also use black beans or pinto beans if you prefer!
1 can (15 ounces) black beans, rinsed and drained – Another bean for added texture and protein. The mix of beans is part of what makes this 7-Can Soup so satisfying.
1 can (15 ounces) pinto beans, rinsed and drained – Yes, three kinds of beans! It might seem like a lot, but they all contribute something wonderful to the soup.
1 can (10.75 ounces) condensed cream of mushroom soup – This is the secret weapon for creaminess and umami. Don’t skip it! It sounds a bit retro, but it works like magic here.
1 can (10.75 ounces) condensed tomato soup – This adds another layer of tomato flavor and helps thicken the soup beautifully.
2 cups chicken broth (or vegetable broth for a vegetarian option) – This helps thin out the condensed soups and brings all the flavors together. You can use water in a pinch, but broth adds so much more depth.
1 medium onion, chopped – A little bit of fresh onion really elevates the flavor. I usually use a yellow onion, but white or even red will do.
2 cloves garlic, minced – Fresh garlic is a must for that aromatic base.
1 tablespoon olive oil – For sautéing the onion and garlic.
Salt and freshly ground black pepper, to taste – Always season as you go!
Optional additions: chili powder, cumin, smoked paprika for extra kick, a bay leaf for simmering.
Step-by-Step Instructions
Step 1: Sauté Aromatics
Grab a large pot or Dutch oven and heat the olive oil over medium heat. Add your chopped onion and sauté until it’s softened and translucent, which usually takes about 5-7 minutes. Then, stir in your minced garlic and cook for another minute until fragrant, being careful not to burn it. This step is quick, but it builds such a fantastic flavor foundation for your 7-Can Soup!
Step 2: Add Canned Goods
Now for the fun part! Pour in your undrained diced tomatoes, drained corn, and your rinsed and drained kidney beans, black beans, and pinto beans. Give it a good stir to combine everything with the sautéed onion and garlic.
Step 3: Pour in Soups and Broth
Next, add both cans of condensed cream of mushroom soup and condensed tomato soup. Pour in your chicken or vegetable broth. Stir everything together until the condensed soups are fully incorporated. It might look a little thick at first, but the broth will help it all come together.
Step 4: Season and Simmer
Season generously with salt and freshly ground black pepper. If you’re feeling adventurous, this is the time to add any optional spices like chili powder, cumin, or smoked paprika. Stir everything well. Bring the soup to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes. The longer it simmers, the more the flavors will meld together, and honestly, that’s when this 7-Can Soup really shines. Stir occasionally to make sure nothing is sticking to the bottom.
Step 5: Taste and Adjust
After about 20-30 minutes, give your 7-Can Soup a taste. This is crucial! Adjust the seasoning with more salt, pepper, or any other spices you feel it needs. If it’s too thick for your liking, you can add a little more broth or water. If it’s not flavorful enough, a pinch more salt or a dash of your favorite hot sauce can work wonders.
Step 6: Serve Hot
Ladle your delicious, homemade 7-Can Soup into bowls. It’s best served piping hot!
Step 7: Garnish and Enjoy
Now for the finishing touches! Garnish your soup with your favorite toppings. Shredded cheese, a dollop of sour cream or Greek yogurt, some chopped fresh cilantro, or even some crushed tortilla chips are all fantastic options. Get creative!
What to Serve It With
This 7-Can Soup is a meal in itself, but I love pairing it with a few simple things to make it even more special. For a hearty BREAKFAST or brunch, I’ll often serve it with some crusty bread for dipping, maybe a fried egg on top for extra richness, or even some scrambled eggs on the side. It’s surprisingly satisfying to start the day with! For a more elegant BRUNCH spread, I’ll make sure to have some fresh avocado slices, a sprinkle of microgreens, and maybe some lime wedges for a pop of freshness. It looks beautiful and tastes even better. AS DESSERT? Well, not really dessert, but sometimes after a lighter meal, a big bowl of this feels like a decadent treat on its own, especially with a generous handful of sharp cheddar cheese melted on top. For COZY SNACKS or a light dinner, it’s perfect with a simple side salad and some cornbread. My family absolutely adores having this with my mom’s famous cheesy cornbread – the sweet and savory combination is just divine. We also often have it with some quick little quesadillas on the side. It’s just so comforting and adaptable!
Top Tips for Perfecting Your 7-Can Soup
Okay, so while this 7-Can Soup is incredibly forgiving, there are a few little tricks I’ve picked up over the years that make it even better. First, about the beans: always RINSE AND DRAIN your beans thoroughly! This gets rid of excess sodium and that starchy liquid that can make the soup a bit murky. It makes a noticeable difference in the final flavor. For the condensed soups, while they provide instant creaminess and flavor, I’ve found that if I let the soup SIMMER for a good 30 minutes, it really allows those flavors to deepen and meld. Don’t rush that part! If you’re a garlic lover like me, feel free to add an extra clove or two when you sauté the onions; it only adds more deliciousness. I’ve also experimented with adding a little bit of chili powder and cumin along with the onions and garlic, and it gives the soup a wonderful, subtle warmth and depth. For SPICE LOVERS, a pinch of cayenne pepper or a dash of your favorite hot sauce stirred in during the last 10 minutes of simmering will give it a lovely kick. If your soup seems a little too thick after simmering, don’t worry! Just stir in a little extra broth or water until it reaches your desired consistency. Conversely, if it’s too thin, you can let it simmer uncovered for a bit longer to let some of the liquid evaporate. I once tried using “low sodium” condensed soups, and while it’s a good option for some, I found I needed to add a lot more salt to compensate, so I usually stick with the regular ones and drain the beans well. And for anyone wondering about making it vegetarian or vegan: swap the chicken broth for vegetable broth, and for the cream of mushroom soup, you can use a “cream of celery” condensed soup or even a can of evaporated milk mixed with a little mushroom powder for a similar effect, or a dairy-free cream soup alternative!
Storing and Reheating Tips
One of the best things about this 7-Can Soup is how well it stores and reheats. It often tastes even better the next day! For STORAGE, I usually let the soup cool down a bit before transferring it to an airtight container. It will keep beautifully in the REFRIGERATOR for about 3-4 days. I’ve found that glass containers work best for keeping it fresh. If you know you won’t get through it all within a few days, FREEZER Instructions are your best friend. This soup freezes incredibly well! I like to portion it out into freezer-safe containers or zip-top bags, making sure to leave a little headspace as liquids expand when frozen. It can stay in the freezer for up to 2-3 months. To reheat, I usually just pop a container of frozen soup into the refrigerator overnight to thaw, and then gently warm it on the stovetop over low heat, stirring occasionally, until it’s heated through. If you’re in a rush, you can reheat it directly from frozen in a pot over low heat, but it will take longer. Microwaving is also an option, just make sure to stir halfway through to ensure even heating. For the GLUE, I generally add it fresh when serving, but if you’re storing leftovers, it’s best to store the soup without the garnishes and add them right before you eat it again. This keeps things fresh and prevents soggy toppings!
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true 7-Can Soup recipe! It’s more than just a quick meal; it’s a beacon of hope on chaotic evenings, a delicious way to use up pantry staples, and a comforting hug in a bowl. I truly believe this recipe is a game-changer for anyone looking for simple, satisfying, and incredibly flavorful cooking. It proves that you don’t need a ton of fancy ingredients or hours in the kitchen to create something truly special. If you enjoyed this recipe and are looking for other easy comfort food ideas, you might also love my One-Pot Pasta or my Easy Baked Chicken Thighs. Give this 7-Can Soup a try, and I can’t wait to hear what you think! Let me know in the comments how it turns out for you and what delicious variations you come up with. Happy cooking!
7-Can Soup Recipe
Ingredients
Main Ingredients
- 1 can diced tomatoes undrained
- 1 can kidney beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1 can green beans drained
- 1 can cream of mushroom soup
- 1 can diced chilies mild, undrained
- 1 cup beef broth
- 0.5 teaspoon chili powder
- 0.25 teaspoon cumin
Instructions
Preparation Steps
- In a large pot or Dutch oven, combine all of the canned ingredients (tomatoes, kidney beans, black beans, corn, green beans, cream of mushroom soup, and diced chilies) along with the beef broth.
- Stir in the chili powder and cumin. Mix well to combine all ingredients.
- Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasonings if needed. Serve hot.
