Sunday, October 18, 2015

Seven Can Soup

I'm not a big fan of soup. Never have been, But as I'v gotten older, it's become less yucky.

I'm newly obsessed with the Pioneer Woman and saw her make this recipe on her show not too long ago. We're having grilled cheese tonight and the Little Ladies want tomato soup. Back in the day, I would have enjoyed that, but yuck! Decided to give this a go instead for the adults.

I had to make a few modifications for what we had in our pantry, but it's essentially the recipe below.

  • 1 can Meat-only Chili
  • 1 can 15-ounce Kidney Beans
  • 1 can (15 Ounce) Pinto Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can 15-ounce Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  • Salt And Pepper, to taste
  • 8 ounces, weight Velveeta, Cubed

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes 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.

Dice the cheese and stir it into the soup until melted. Serve immediately.

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