soup
Ree Drummond took inspiration from her pantry when she created her 7 can soup recipe and it’s such an easy concept. The Pioneer Woman star explained how the easy semi-homemade soup can be quickly pulled together with the canned ingredients you have on hand.
Ree Drummond’s easiest soup is made with 8 ingredients
Drummond shared her 7-can soup recipe in a 2015 blog post on The Pioneer Woman website. The recipe also gets an upgrade with melty cheese, so it’s just eight total ingredients.
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soup
“I made this soup on my Food Network show a few weeks ago, and it’s seriously one of those recipes that makes a person say phrases like, ‘Uh…could you repeat that?’ and ‘Whaaaaa?’ and ‘Crazytown!’ and other questions/exclamations that convey surprise over how such a simple list of ingredients could result in something so, so good,” she wrote.
“7-Can Soup has been around for a long time, and no two recipes are identical, but they basically amount to this: 7 cans of whatever you want. Don’t drain the cans. Just violently throw them into the pot,” Drummond continued.
The Pioneer Woman star said she stirs in cheese at the end and jokingly warned, “My choice of cheese is a little intimidating in its level of sophistication, so I apologize in advance. Not.”
soup
Drummond’s soup recipe is a simple go-to when you’re short on time and inspiration
Drummond loves an easy recipe with store-bought shortcuts and her 7-can soup recipe is all about that. She shared the canned items she used in her recipe, but said, “you can change it up, swap, sub, switch… whatever cans you’d like to use!”
Drummond noted her “crazy choices,” which included: canned chili, canned corn, canned black beans, canned pinto beans, canned kidney beans, diced tomatoes, and Rotel diced tomatoes with diced green chilies.
“Everything will all make sense in a minute or two, when I actually add an eighth ingredient to the 7-can soup that isn’t even a canned ingredient at all, so come to think of it, it won’t make sense in a minute or two,” she noted.
The recipe couldn’t be easier — you don’t even have to drain the liquid from the cans! Drummond poured the contents of the cans into a pot and heated everything “to a gentle boil” before reducing the heat and simmering the soup for 10 to 15 minutes.
Then The Pioneer Woman star shared her final unfussy step that makes all the difference. “And then? Throw in a hunk of Velveeta,” she explained. “Reduce the heat to low and stir the soup until the Velveeta is totally melted. It’ll turn the base gorgeously creamy and you’ll want to dive right in. You will!”
INGREDIENTS
UNITS: US
- 1(14 1/2 ounce) can diced tomatoes
- 1(15 1/4 ounce) can corn
- 1(15 ounce) can minestrone soup (ready to serve)
- 1(15 ounce) can mixed vegetables
- 1(15 ounce) can black beans, rinsed
Directions
- 1Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
- 2Dice the cheese and stir it into the soup until melted. Serve immediately.
Now, you may notice that there are only six cans in this photo. That is because I had forgotten to put the can of Ro*tel in the picture. (But I didn’t forget to put it in the soup. It just took me awhile to remember!)
Everything will all make sense in a minute or two, when I actually add an eighth ingredient to the 7-Can Soup that isn’t even a canned ingredient at all, so come to think of it, it won’t make sense in a minute or two.
But that’s what makes life thrilling around my house.
Crack open all the cans and starting pouring them into a pot…
And the magical thing about this soup…
Is that you don’t even have to drain the cans!
And I give you permission to chuckle as you pour in the chili. It’s just so…not a vision of loveliness.
But it is a vision of tastiness! I promise you that.
Stir everything together, bring it to a gentle boil…
And let it simmer for 10 to 15 minutes, until nice and piping hot.
And then…
And then?
Throw in a hunk of Velveeta.
Now, the instructions below will tell you to dice the Velveeta and add it in.
But I love the bold courage of throwing tossing it into the pan in one huge hunk.
Reduce the heat to low and stir the soup until the Velveeta is totally melted. It’ll turn the base gorgeously creamy and you’ll want to dive right in. You will!
Dish it up and add a little cilantro if you have some lying around.
You may be in shock right now. You may be in disbelief. But you’ve gotta give this one a try. It’s curiously delicious!