We have a small group that gets together on the Sunday nights I'm not working to watch....well...first it was Dexter we were all crazy about, then we all got hooked on The Walking Dead, and now we're all hooked on FEAR the Walking Dead, sort of TWD: Los Angeles if it were in the CSI franchise. What used to be "Dexter Dinners" became "Dead Dinners" and is now "Fear the Dead Dinners"
Auntie Miranda and I switch off cooking or one of us makes the entrée and the other one makes a dessert. Sometimes we cook in theme but mostly we use these dinners as a way to experiment and try out new recipes we find interesting. This was one of those. I mentioned that I'd seen a Pioneer Woman recipe for "7 Can Soup" that I wanted to try. She laughed and said she'd bought the same 7 cans wanting to try it to. Hey, two names sharing one brain!
We all loved this soup and what Auntie and I loved the most was the ease. The directions are to make it on the stove. I threw all the ingredients into the crockpot and went to bed for the day (worked the night before). I would have called it "chili" rather than "soup" but I'm not trying to split hairs, it's just a good chili with a little extra oomph. We definitely will be making it again (so nice to have it all in the pantry for times when I don't have the patience or the time to spend thawing/browning ground beef.) We're actually even considering it for our annual Halloween Party.
Recipe by Ree Drummond
The 7 cans (15 oz unless otherwise specified):
1 can No Bean Chili
1 can Kidney Beans
! can Pinto Beans
1 can Black Beans
1 can Diced Tomatoes
1 can (10oz) Ro-Tel Tomatoes w/chilies
1 can Corn or Fiesta Corn
8 oz Velveeta (Cook's note: I used 2 cups shredded Cheddar)
Ree's directions are to open all the cans into a soup pot without draining, bring to a boil, add the cheese, and then turn the heat to low and simmer for 20 minutes.
The way I did it was to throw everything, except the cheese, into the crockpot on low and let it simmer all day while I slept (had worked the night before) and woke up to a house smelling so yummy I had to have a small "taster's bowl" immediately. I then stirred in the Cheddar and we ready for dinner as soon as our company showed up.
Nutrition per 1/6th of recipe (about 1 1/2 cups): Calories: 378; Protein: 21; Carbs: 42; Fat: 15; Fiber: 12.