7-CAN SOUP
Steps:
- Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies 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.
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.
7 CAN STEW (A TASTY RECIPE USING MRS. GRIMES CHILI BEANS!)
I've made this thick stew for many years, it's a family favorite. If I recall, the recipe came from a Woman's Day magazine. This is a quick meal with great flavor!
Provided by Lindas Kitch
Categories Beans
Time 25m
Yield 10 cups, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium soup pot, combine all ingredients; cook over medium heat until soup is heated through, about 15 minutes. Stir several times during cooking so that the beans don't stick to the bottom of the pan and burn. The soup may be served with cornbread, crackers, etc. Leftovers may be placed in freezer containers or frozen and placed in plastic freezer bags.
- Note: If you don't care for large chunks of tomato in your soup, try this: Empty the 30-ounce can of chili beans into the soup pot, then rinse the can with water. Place the diced tomatoes into the empty chili bean can and cut the tomatoes to desired size with stainless steel kitchen shears.
Nutrition Facts : Calories 543.6, Fat 6.7, SaturatedFat 1.4, Cholesterol 1.9, Sodium 2422.4, Carbohydrate 101.4, Fiber 15.1, Sugar 9.3, Protein 27.5
7 CAN STEW
Steps:
- Brown hamburger meat& onion (season how you like it).
- While the meat is browning open all cans (DO NOT DRAIN CANS) & pour into a crock-pot. Drain meat and add to crock-pot.
- Either cook on low for several hours until heated through or on high for just a little while.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOME CANNED OLD- FASHION BEEF STEW
Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.
Provided by michEgan
Categories Stew
Time 2h
Yield 8 pints
Number Of Ingredients 13
Steps:
- In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
- Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
- Makes 8 pints.
SEVEN-FISHES STEW
Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.
- Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.
- Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.
- Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.
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