7 Can Soup
Learn how to make the ultimate dinner recipe with my 7 Can Soup featuring tender chicken and savory canned vegetables. Perfect for busy weeknights, this recipe is simple to prepare without sacrificing on flavor.
Check out some more one pot meals to make dinner easy: Hoppin’ John, Easy One-Pot Jambalaya Pasta, and Sausage and Potatoes Skillet!
7 Can Chicken Soup
When we say this 7 can dump soup couldn’t be easier, it seriously could. Not. Be. Easier. Cans, broth, seasonings. Dump, simmer, done.
Dinner in a flash that is filling and delicious! Depending on the types of vegetables and beans you use, this soup can transform from a traditional vegetable soup into a fiesta blend, something similar to chili, or anything else you want.
This is a great base to play with combinations and flavors using the same method, just different ingredients. Everything goes into the pot to simmer and dinner is on the table in under an hour.
Add some broccoli casserole or naan bread into the mix and you’ve got a hearty meal with practically zero effort.
How to Make 7 Can Soup
This is easily one of the best go to recipes when time is short and your family is hungry!
- Add chicken broth, whole kernel corn, green beans, potatoes, black beans, diced tomatoes, pinto beans, chicken, garlic powder, onion powder, parsley, salt, pepper, and thyme to a big pot or Dutch oven.
- Stir everything well.
- Bring the soup to a boil, then lower the heat and let it simmer.
- Cover the pot and cook for 40-50 minutes. This allows the flavors to blend nicely.
- Serve the soup warm. Sprinkle some fresh parsley on top for extra flavor.
Quick Tips
Tips
- When dicing the sweet potatoes, try to cut all the pieces the same size. Otherwise, they will not cook evenly in the oven.
- Sausage can be salty, so it’s recommended that you try this recipe with a low-sodium sausage and add salt and pepper to taste.
- Sweet potato hash can be made in advance and kept in your freezer for up to 30-days provided it’s properly stored.
- Use your favorite sausage. Some ideas are Italian sausage, apple sausage, chicken sausage, or maple sausage for a slightly sweet flavor.
- Add scrambled or fried eggs to the hash.
- Stir in some kale or spinach for added color and greens.
How to Store Leftover Soup:
Storage: Store any leftover soup in an airtight container in the fridge for 5 days.
Freeze: Leftover soup freezes well. Pour cooked and cooled soup into freezer bags. Lay flat in the freezer and the soup will stay fresh for about 2 months.
Thaw in the fridge before reheating.
FAQs
More Easy Soup Recipes to Try
Ingredients
- 48 ounces low-sodium chicken broth
- 15 ounces whole kernel corn, 1 can; drained and rinsed
- 15 ounces cut green beans, 1 can; drained and rinsed
- 15 ounces sliced potatoes, 1 can; drained and rinsed
- 15 ounces black beans, 1 can; drained and rinsed
- 15 ounces diced tomatoes
- 15 ounces pinto beans, 1 can; drained and rinsed
- 15 ounces diced chicken, 1 can; drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly minced parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon fresh thyme, minced
Instructions
- Add all of the ingredients to a large pot or Dutch oven and stir to combine.48 ounces low-sodium chicken broth15 ounces whole kernel corn15 ounces cut green beans15 ounces sliced potatoes15 ounces black beans15 ounces diced tomatoes15 ounces pinto beans15 ounces diced chicken1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon freshly minced parsley½ teaspoon salt½ teaspoon ground black pepper½ teaspoon fresh thyme
- Bring the ingredients to a boil then reduce to a simmer. Cover and continue to cook for 40-50 minutes.
- Serve with cornbread and freshly minced parsley for garnish.
- See post for tips, FAQs, and storage options.
