7-Can Soup

Here’s a “dump” recipe that is amazing. Created by The Pioneer Woman, I would have never given it a second thought, but then we ate it at a holiday party at the home of Kathy and John Gruber and everyone was clamoring for the recipe. It’s literally a 7-can soup + cheese that cooks for just about 15 minutes. BUT, it tastes like it has simmered for much longer as the flavors meld to create a very tasty soup. We will definitely keep these ingredients on hand for a fast and easy meal.

7-Can Soup

1 (15 oz.) can kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans

1 (15 oz.) can diced tomatoes

1 (15 oz.) can corn (Fiesta variety preferred)

1(10 oz.) can Rotel® (tomatoes with green chilies)

1 (15 oz. ) can meat-only chili

Salt and pepper, to taste (could also use a favorite seasoning salt)

8 oz. weight Velveeta, cubed

Optional accompaniment: Corn Chips

1. Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, Rotel® tomatoes with green chilies and meat-only chili into a large pot over high heat. 
2. 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.
3. Dice the cheese and stir it into the soup until melted. 
4. Kathy served this soup with corn chips and we think they are a nice accompaniment. 

Tom Otto’s 5-ingredient Chili

On a cold, rainy day in Abilene, Kansas, Barry mixed up a batch of Tom Otto’s Chili. Tom made a big batch of his recipe on another cold, rainy February day and then hosted an informal gathering at his condo in New Braunfels, Texas. Tom's  chili really hit the spot and he told us, “The recipe is really easy.” With just five ingredients, it really is easy and it's hearty flavor comes from the slow simmering of seasoned chili beans and tomatoes. 

Tom Otto’s 5-ingredient Chili
l lb. ground beef (we used lean)
1 diced onion
1 (15.5 oz.) can kidney beans
2 (15.5 oz.) cans chili beans (mild or medium)
1 (10 oz.) can Rotel® tomatoes w/green chili, original
(Kosher salt as needed -- we added a little salt partway through the cooking period) 

1. Brown ground beef and onions, drain if needed. Break up ground beef as it cooks.
   
2. Then add rest of ingredients.
   
3. Simmer 4-6 hours. Taste and add salt if needed.
   

Recipe without photos . . .

Tom Otto’s 5-ingredient Chili
l lb. ground beef (we used lean)
1 diced onion
1 (15.5 oz.) can kidney beans
2 (15.5 oz.) cans chili beans (mild or medium)
1 (10 oz.) can Rotel® tomatoes w/green chili, original
(Kosher salt as needed -- we added a little salt partway through the cooking period) 

1. Brown ground beef and onions, drain if needed. Break up ground beef as it cooks.
2. Then add rest of ingredients.
3. Simmer 4-6 hours. Taste and add salt if needed.

Heart-friendly Minestrone

This plant-based soup is hearty and heart-friendly, too! The basil pesto, added near the end, really boosts the flavor.

Heart-friendly Minestrone

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
   
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
   
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
   
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
   
9. Stir in pesto to taste.
   
10. Serve with additional pesto and Parmesan if desired. 
    

Recipe without photos . . .

Heart-friendly Minestrone 

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup  basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
9. Stir in pesto to taste.
10. Serve with additional pesto and Parmesan if desired.