7 Can Soup (In The Slow Cooker)
This slow cooker 7 can soup is an easy, dump-and-go dinner made mostly from pantry staples. It’s flexible, hearty, and a good option for busy nights when you need dinner without much prep.
Ingredients
- 15 ounces no bean chili canned
- 30 ounce roasted tomatoes canned, usually you'll need two cans for 30 ounces
- 10 ounces tomatoes with green chilis Rotel, canned, I used mild
- 15.25 ounces whole kernel corn drained, canned
- 15 ounces ranch style beans canned, can also use canned pinto beans
- 15 ounces black beans drained, canned
- 8 ounces Velveeta cheese cubed
Instructions
- Add the no bean chili, roasted tomatoes, tomatoes with green chilis, whole kernel corn , ranch style beans, and black beans to the base of the slow cooker. Add the cubed Velveeta cheese on top and cover.15 ounces no bean chili, 30 ounce roasted tomatoes, 10 ounces tomatoes with green chilis, 15.25 ounces whole kernel corn, 15 ounces ranch style beans, 15 ounces black beans, 8 ounces Velveeta cheese
- Cook the soup on high heat for 3 hours or low heat for 5 hours.
- Stir well to combine the cheese into the other ingredients. Serve and enjoy!
Notes
Making The Soup On The Stove - This dump and go style soup is pretty easy to make on the stove. Dump all the ingredients into a large pot over medium high heat. Bring it to boil, then cover, reduce the heat and simmer for 15-20 minutes or until the soup is hot all the way through. Remove the lid and stir well until the cheese is smooth and creamy. Then serve and enjoy!
Nutrition
Calories: 417kcal | Carbohydrates: 64g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 1222mg | Potassium: 1318mg | Fiber: 14g | Sugar: 7g | Vitamin A: 923IU | Vitamin C: 13mg | Calcium: 320mg | Iron: 6mg