7-Can Soup
I made this soup on my Food Network show a few weeks ago, and it’s seriously one of those recipes that makes a person say phrases like, “Uh…could you repeat that?” and “Whaaaaa?” and “Crazytown!” and other questions/exclamations that convey surprise over how such a simple list of ingredients could result in something so, so good. 7-Can Soup has been around for a long time, and no two recipes are identical, but they basically amount to this:
* 7 cans of whatever you want. Don’t drain the cans. Just violently throw them into the pot.
* Some kind of gourmet cheese stirred in at the end. My choice is a little intimidating, so I apologize in advance.
Not.
From left to right, here are my crazy choices: canned chili (which admittedly is one of the most questionable-looking canned foods known to man), canned corn, canned black beans, canned pinto beans, canned kidney beans, and diced tomatoes.
Now, you may notice that there are only six cans in this photo. That is because I had forgotten to put the can of Ro*tel in the picture. (But I didn’t forget to put it in the soup.)
But it will all make sense in a minute or two, when I add an eighth ingredient that isn’t even a canned ingredient at all, so come to think of it, it won’t make sense at all.
But that’s what makes life thrilling around my house.
But it is a vision of tastiness! I promise you that.
Now, the instructions below will tell you to dice the Velveeta and add it in.
But I love the bold courage of throwing tossing it into the pan in one huge hunk.
