Tuesday, September 10, 2013

Six Can Soup

A family favorite growing up - Six Can Soup, seems to be a recipe that I can never quite remember after a lapse in making it and I always seem to misplace hard copies of. So, hopefully I'll avoid this in the future with this post.

First of all, it really did originate with only six cans, but since then it has been slightly twisted to include my own preferred variations.

Ingredients:

-Can of Tomato Soup
-Can of Diced Tomatoes with Green Chilies
-Can of Stewed Tomatoes (smashed into smaller chunks with hands)
-Can of Corn
-Can of Chili with Beans
-Can of Black Beans (drained)
-Bag of frozen Mixed Vegetables (try to avoid green beans for Brandon's sake) (thawed out some)
-Shredded Chedder Cheese (or whatever type of cheese you prefer)
-Fritos

Originally the recipe didn't call for black beans or the mixed vegetables, rather simply a can of vegetable soup, but I like the hardiness of the beans and larger vegetable chunks.

The fritos are on top in this picture because I had to reheat the soup the next day.

Essentially you just empty the content of the cans and vegetables into a large pot, heat it up, and you're ready! Obviously, following the small instructions for the few that need it. Stirring occasionally, once it's hot, you grab a bowl, dump a handful of fritos in the bowl, ladle some hot soup on top of the fritos, and garnish the lot with some delicious shredded cheese! That's it!

It has just come to my attention that, as long as your careful about the cans you buy, particularly where the tomato soup is concerned, this recipe is also gluten free. Who knew!

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