Best 10 Can Soup Recipes
10 CAN SOUP
Another of my husband's favorites. Very easy to make. I keep the cans on hand at all times LOL. This pairs very well with a hunk of cornbread, too.
Provided by Karla Harkins
Categories Other Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a Dutch oven brown ground beef (I have also made this using venison and it is very good). While that is being done, open all the cans.
- 2. If you prefer, drain the ground beef. Add all the cans (use straight out of the can, do not prepare soup).
- 3. It can be eaten immediately or you can let it simmer to blend flavors. Also, note that there are no added seasonings, it is very well seasoned as is.
TEN CAN SOUP
This recipe comes from my niece. She is a teacher and loves to serve "quick and easy". This recipe will make about 12 servings, but you could cut it down if you like by using small cans of vegetables. You could also make it in a crockpot.
Provided by Miss Annie
Categories Corn
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown hamburger and onion in a Dutch Oven.
- Add remaining ingredients and bring to a boil.
- Lower heat and simmer until you are ready to serve (about 30 minutes).
7-CAN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Dice the cheese and stir it into the soup until melted. Serve immediately.
11-CAN SOUP AND CHEESY TOAST
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
- For the cheesy toast: Preheat the broiler.
- Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
- Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.
TEN CAN SOUP
I tried to get some fresh produce the other day and it was all puny. I decided to try making a soup with the veggies I had in cans. This was the result of that experiment. I woke up this morning to a house at a whoppin' 68 degrees, so I made soup figurin it would warm us up. The soup did the trick to say the least. I hope you guys enjoy it. We have a lot of spices and we like very intense spice, but you can doctor it to your personal tastes.
Provided by rusted_essence
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- I shall tell you the way i did this, but I think there may be a more effective way. you could reserve liquid and add water and seasoning to create a broth. Ad veggies after a little boiling so they will not get to mushy. This soup is tasty as is but considering they are all canned might work this other way.
- drain and rinse navy beans.
- pour into large pot over low heat.
- add ranch style, kidney and black beans including their juice.
- add drained carrots, peas and corn.
- add undrained green beans and stewed tomatoes.
- add tomato sauce.
- stir ingredints together.
- chop and add onion.
- season to taste throughout cooking.
- heat through and serve.
Nutrition Facts : Calories 469.4, Fat 2.9, SaturatedFat 0.5, Sodium 820.4, Carbohydrate 92.7, Fiber 28.5, Sugar 18.8, Protein 25.5
TEN CAN SOUP
Make and share this Ten Can Soup recipe from Food.com.
Provided by halbert_a
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a big pot, pour in all the cans of soup and mix together. Heat until bubbling.
- Microwave the broccoli until soft, mix into soup.
- Mix in velveeta and stir until well mixed and melted. Serve.
- You can also add in chicken or other meats for flaver. And to save time you can get the cheese and broccoli soup instead of the cheddar and the broccoli florets.
- Can also be made in a crockpot and simmer all day but do not but velveeta in until right before serving as it will stick to the bottom and burn.
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