You’re just 25 minutes away from an easy dinner.
This 7-Can Soup, which begins with a can ofvegetarian chili, couldn’t be easier and more flavorful.
Learn how to make 7-Can Soup and find your new favorite weeknight meal.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
In a large Dutch oven, pour in all of the ingredients except the optional mix-ins and toppings.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until soup thickens.
Add optional additions and heat through.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with toppings on the side.
Amp up the spice by adding jalapenos, cayenne, or red pepper flakes.
Prepare and cool the soup to room temperature.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Refrigerate in an airtight container, then reheat on the stovetop until hot throughout when ready to serve.
Garnish fresh before serving.
How To Freeze 7-Can Soup
7-Can Soup can be made ahead and frozen.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring the soup to room temperature before transferring to freezer-safe zip-top bags or airtight containers.
Thaw overnight in the refrigerator before reheating on the stovetop until hot throughout.
Garnish fresh before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
canvegetarian chili
1(15 oz.)
canblack beans, undrained
1(15 oz.)
canchickpeas, undrained
1(15 oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
cansweet corn, undrained
1(15 oz.)
candiced tomatoes, undrained
1(15 oz.)
canmixed peas and carrots, undrained
1(7 oz.
)canfire-roasted green chilies
1(1 oz.)
Cook for 15-20 minutes until all the ingredients are combined and the soup thickens.
Serve with other toppings on the side.
