2 Can Soup Recipes

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"2 CAN" SOUP



This is one of the easiest things to make and sooooo good in the winter. We eat it a lot in my family. It's even better as leftovers.

Provided by LauraLou8998

Categories     Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 lb ground beef
2 (10 ounce) cans minestrone soup
2 (14 ounce) cans Ro-Tel diced tomatoes with peppers
2 (16 ounce) cans ranch style beans

Steps:

  • brown beef and drain off excess fat
  • combine beef and remaining ingredients in pot on stove top or put in crock pot and heat through.
  • Enjoy!

Nutrition Facts : Calories 232.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 52.4, Sodium 812.5, Carbohydrate 9.4, Fiber 0.8, Sugar 1.5, Protein 17.6

TWO CAN SOUP



Two Can Soup image

A quick and easy Crockpot soup that makes great leftovers. I found this recipe as is in a Co-op paper. It was originally attributed to Rozanne Kinnie of Franklin, TN.

Provided by Thorndefaol

Categories     Stew

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground beef
2 (15 ounce) cans Veg-All, drained
2 (15 ounce) cans French style green beans, drained
2 (15 ounce) cans potatoes, sliced and drained
2 (15 ounce) cans tomato sauce
2 (8 1/4 ounce) cans cream style corn
2 tablespoons Worcestershire sauce
salt and pepper

Steps:

  • In skillet, brown ground beef; drain well and place in a 5 qt slow cooker. Add remaining ingredients and enough water to fill pot 3/4 full. Cook all day on high or adjust cooking time for your slow cooker. Soup can also be made by placing ingredients in covered roasting pan and cooking all day in a 250 degree oven.

Nutrition Facts : Calories 514.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1434.3, Carbohydrate 78.2, Fiber 15.9, Sugar 15.4, Protein 27.2

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

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.

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

This is one of the best formulas for a creamy, savory broccoli soup - and it doesn't include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh's ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you're keeping this vegan, you'll still have plenty of creamy richness even if you leave the ricotta out.)

Provided by Eric Kim

Categories     dinner, lunch, weeknight, soups and stews, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds broccoli
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
1 medium tomato, coarsely chopped
1 small sweet potato (preferably white-fleshed), coarsely chopped
Kosher salt and black pepper
1 teaspoon garlic powder
1 quart unsweetened coconut water, plus more if desired
1 (16-ounce) container silken tofu, drained
Ricotta, for serving (optional)
Finely chopped parsley, for serving (optional)

Steps:

  • Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
  • Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
  • Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
  • Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
  • Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
  • Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
  • Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

CAN-CAN SOUP



Can-Can Soup image

I got a version of this recipe at least 25 years ago and have tweaked it for personal preference. You would never know most of the ingredients come from cans.

Provided by Pat Hayes @MSPat

Categories     Beef Soups

Number Of Ingredients 11

2 pound(s) ground beef (i prefer ground round)
2 can(s) condensed chicken gumbo soup
2 can(s) condensed minestrone soup
1 can(s) tomato-basil soup (not condensed), such as progresso
2 can(s) ro-tel tomatoes
1 - onion, chopped
1 - bell pepper, chopped
2 clove(s) garlic, minced
1 tablespoon(s) dried basil (optional)
2 tablespoon(s) dried parsley (optional)
- salt & pepper to taste

Steps:

  • In a 5-quart Ducth oven, brown ground beef with onions, peppers & garlic; drain off fat.
  • Add remaining ingredients and simmer 1-1/2 to 2 hrs., or even longer.
  • Option: Brown beef, onions, peppers & garlic & put in a 6-quart slow cooker. Add remaining ingredients and cook on low 7-8 hours or on high 4-5 hours.

FIVE CAN SOUP



Five Can Soup image

My family absolutely loves this recipe. It's great for football parties and definitely a new twist on chips and dip! Serve with Fritos® chips.

Provided by MegMarkR1

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (15 ounce) can prepared chili with beans (such as Hormel®)
1 (14 ounce) can whole kernel corn
1 (10.75 ounce) can vegetable beef soup (such as Campbell's®)
1 (10.75 ounce) can tomato soup (such as Campbell's®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

Steps:

  • Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 20.2 g, Cholesterol 10.5 mg, Fat 4 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 813.1 mg, Sugar 2.6 g

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