Tin Can Soup Recipes

11-CAN SOUP AND CHEESY TOAST

11-Can Soup and Cheesy Toast image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

Ingredients

One 16-ounce jar sliced roasted peppers
One 15-ounce can diced tomatoes with garlic and basil
One 15-ounce can tomato sauce
One 15-ounce can cannellini beans, undrained
One 15-ounce can great Northern beans, undrained
One 15-ounce can chickpeas, undrained
One 15-ounce can minestrone soup
One 14.25-ounce can cut Italian green beans
One 14-ounce can quartered artichokes hearts
One 8-ounce can sliced mushrooms, pieces and stems
2 tablespoons prepared pesto
1 tablespoon dried parsley flakes
1/4 teaspoon dried Italian seasoning
Grated Parmesan, for serving
2 slices ciabatta
2 slices sandwich bread
1 cup shredded mozzarella
2 teaspoons grated Parmesan
1/2 teaspoon Italian seasoning
2 slices provolone cheese
4 slices American cheese singles

Steps:

For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
For the cheesy toast: Preheat the broiler.
Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.

7-CAN SOUP

7-Can Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn
One 15-ounce can meat-only chili
One 15-ounce can kidney beans
One 15-ounce can pinto beans
One 15-ounce can black beans
One 15-ounce can diced tomatoes
One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel
Salt and freshly ground black pepper
8 ounces processed cheese, such as Velveeta

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.

CROCK POT TIN CAN SOUP

Crock Pot Tin Can Soup image

This recipe came from a member of my church. I add a package or 2 of Taco seasoning to this recipe. It is delicious and makes alot!

Provided by momma213

Categories One Dish Meal

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can ranch style beans, drained
1 (15 ounce) can whole kernel corn, undrained
1 (16 ounce) can black-eyed peas, drained
1 (16 ounce) can diced tomatoes, undrained
2 (2 ounce) packets ranch dressing mix
1 chopped garlic clove, more if you like
1 bunch green onion, chopped, I use yellow onions
1 (16 ounce) can great northern beans, drained
2 (16 ounce) cans pinto beans, undrained
2 (16 ounce) cans black beans, drained
2 (16 ounce) cans beef broth
1 chopped onion
2 lbs ground beef, I use 1 1/2

Steps:

For add flavor I also add a package of McCormick or El Paso Taco Seasoning, it tastes Great with it added.
Turn Crock Pot on high. Mix beef broth and 2 packets ranch dressing, allow to heat in crock pot while preparing rest of ingredients. Cook ground beef until browned, add onion and garlic and cook until onion is translucent. Add meat mixture and remaining ingredients to crock pot, cook on high for at least one hour then turn to low and cook for 3 to 4 hours. If you do not have a 6 qt crock pot use a one pound of ground beef and 1 or each additional ingredient, Serve with tortilla chips and sour cream, optional. You can also add some taco seasoning mix to change the flavor. This makes alot!
I use the canned pinto beans with Jalepeno peppers or sweet onions. I have use bottled ranch dressing and just put a healthy squirt. I also add a can of sliced carrots and have cooked it on the stove instead of the crock pot. I just add everything, bring to a boil and simmer for a hour or so.
Servings are estimated. This makes at least 6 quarts.

Nutrition Facts : Calories 559.7, Fat 16.4, SaturatedFat 5.7, Cholesterol 62.6, Sodium 1144.6, Carbohydrate 65.9, Fiber 19.8, Sugar 3.8, Protein 40.1

TIN CAN SOUP RECIPE

Tin Can Soup Recipe image

Provided by á-43751

Number Of Ingredients 9

Ingredients

2-lbs. hamburger meat
1 small onion, chopped
salt and pepper to taste
2 cans Minestrone soup
2 cans Ranch style beans
2 cans Rotel
2 cans black eyed peas
1 can whole kernel corn
1 can green beans

Steps:

Brown hamburger with onion, salt & pepper to taste. Drain all fat. Pour in remaining ingredients, juice & all. Simmer for 30 minutes.

TEN CAN SOUP

Ten Can Soup image

This recipe comes from my niece. She is a teacher and loves to serve "quick and easy". This recipe will make about 12 servings, but you could cut it down if you like by using small cans of vegetables. You could also make it in a crockpot.

Provided by Miss Annie

Categories Corn

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

3 cans minestrone soup
2 cans Ro-Tel tomatoes, diced
2 cans ranch style beans
1 can black-eyed peas
1 can French style green bean, drained
1 can corn, whole,drained
1 lb ground chuck
1 medium onion, diced

Steps:

Brown hamburger and onion in a Dutch Oven.
Add remaining ingredients and bring to a boil.
Lower heat and simmer until you are ready to serve (about 30 minutes).

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