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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Seven Can Soup Recipe

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This recipe for Seven Can Soup is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn

One 15-ounce can meat-only chili

One 15-ounce can kidney beans

One 15-ounce can pinto beans

One 15-ounce can black beans

One 15-ounce can diced tomatoes

One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel ©

Salt and freshly ground black pepper

8 ounces processed cheese, such as Velveeta ©
Directions:
Directions:
1. Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, 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.

2. Dice the cheese and stir it into the soup until melted. Serve immediately.
Personal Notes:
Personal Notes:
Could this recipe any easier??? Okay, I copied this recipe from Ree Drummond but, why not! If she can take a short-cut, so can we. It’s a delicious and quick meal that warms the tummy and pleases the palate.

 

 

 

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