7-Can Soup

7-Can Soup | Pinky's Pantry
This soup has been around for a while in one form or another. I’ve seen it made with hamburger meat, canned mixed vegetables, pasta, ranch-style beans, minestrone soup, all kinds of different ingredients. And that’s the beauty of this soup. You can literally make it with whatever ingredients you have on hand in your pantry as long as you have the base of canned tomatoes and beans. The Pioneer Woman makes her version with seven ingredients coming from cans, plus the addition of Velveeta cheese. I thought I would try her version because (I admit it) I love Velveeta cheese. I know, I know. But hey, it was all we had growing up in the Philippines! I seriously think it’s the best “cheese” to use when you need something quick-cooking and melty. I also liked the addition of the chili and think it elevated this into a hearty Tex-Mex style dish. It was delicious! I served it with a bunch of garnishes on the side and the family thought that made it even better! This soup comes together really quickly and is perfect on a cold winter’s night!

7-CAN SOUP

  • 1 can (15 oz.) diced tomatoes
  • 1 can (15 oz.) kidney beans
  • 1 can (15 oz.) pinto beans
  • 1 can (15 oz.) black beans
  • 1 can (15 oz.) whole kernel corn or fiesta corn
  • 1 can (10 oz.) Rotel diced tomatoes with green chilies
  • 1 can (15 oz.) chili with no beans
  • 8 ounces Velveeta cheese, cut in cubes
  • salt and pepper, to taste
  • Optional Garnishes:  sour cream, sliced or diced avocado, chopped cilantro, shredded cheddar cheese, crumbled bacon, and/or red pepper flakes
  1. Without draining any of the cans, empty all seven of them into a large pot.
  2. Bring to a boil over high heat.
  3. Reduce heat to low and simmer for about 10 minutes.
  4. Toss in the cheese cubes and continue to simmer, stirring until cheese is melted.
  5. Taste, and season with salt and pepper, if desired.
  6. Serve optional garnishes on the side for people to top their own soup.

[Adapted from The Pioneer Woman Cooks]

Chili con Carne

Chili con Carne | Pinky's Pantry
I thought that since I posted the recipe for Bacon Cheddar Cornbread Muffins yesterday, I would post My Old Goat’s Chili con Carne recipe today. His chili is a family favorite. He seasons it with Carroll Shelby’s Chili Mix (which you fix hot or mild according to your own preference) and a packet of McCormick Chili Seasoning Mix. I asked Old Goat if he would give me his recipe so that I could post it here and he agreed to share it with me.

CHILI CON CARNE

  • 2½ lbs. lean ground chuck
  • 1 small onion, diced
  • 2 cans tomato sauce
  • 1 pkg. Carroll Shelby’s Original Texas Brand Chili Mix
  • 1 packet McCormick Mild Chili Seasoning Mix
  • 1 can diced tomatoes
  • 2 cans red kidney beans
  • 4 cans pinto beans
  • salt and pepper, to taste
  • Optional Garnishes:  chopped onions, shredded cheddar cheese, sour cream, chopped scallions or chives, tortilla chips
  1. In a large pot, saute ground beef. Drain off excess oil.
  2. Stir in diced onions and tomato sauce and bring to a simmer.
  3. Stir in the Carroll Shelby’s chili mix, using the spicy seasoning if desired.
  4. Add the McCormick chili seasoning.
  5. Add the diced tomatoes, kidney beans and pinto beans.
  6. Season with salt and pepper to taste. Omit the salt if you think it’s salty enough.
  7. Serve with optional garnishes on the side.