I had a cousin who kept his pickup truck parked in front of his boat in case he needed to go fishing in a hurry. This recipe is like that; if you need a good soup in a hurry, here is the recipe. I ran across the Pioneer Woman’s 7 Can Soup and was intrigued. Could it really be that good? So, I decided to try it making a few changes and adapting it to my style of cooking and I was surprised. In less than 30 minutes, I had a good soup for dinner. Here is how I made it.
In a large soup pot, add a 15 ounce can of chili without beans, 15 ounce can of diced tomatoes and 10 ounce can of Rotel tomatoes with chilies. And here is one of my differences. I rinsed and drained the beans; I think the juice they come in is too salty and has too many preservatives. I think rinsing and draining beans help bring out their flavors. So next add 15-ounce cans of rinsed and drained black beans, dark red beans, and pinto beans. Then add 1 cup of beef broth, sprinkle with salt and pepper, stir and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.
The next ingredient is not very sophisticated but seems to work in this recipe. Add 8 ounces of cubed Velvetta cheese. I know. And ¼ cup of chopped cilantro. Sitr and heat until it all comes together.
And that is it. It really is satisfying for a quick dinner on one of those dark and rainy nights. Enjoy!
We have had this a few times now and I have to say I love this. It’s perfect for a chilly evening meal with a slice of homemade sourdough bread—perfect👌