7 Can Soup

7 can soup is the patron saint of pantry dinners: brown a pound of ground beef, dump in seven cans, simmer for 20 minutes, eat. It’s the recipe that’s gotten countless families through grocery shortages, snowstorms, and Sunday nights when nobody wanted to cook.

Don’t drain the canned vegetables unless the recipe specifies. The corn and mixed vegetables get drained, but the tomato products and chili go in juice and all. That liquid is what builds the broth, you don’t need to add water or stock.

Using both chili with beans and chili without beans is the small move that makes this version more interesting than the standard 7-can dump. The bean-less chili adds spice and meat; the chili with beans gives body. Together they bring layers a single can can’t.

The tablespoon of sugar is the secret most people skip. Canned tomatoes lean acidic, and a touch of sugar rounds them out without making the soup taste sweet. Tomato soup recipes have used this trick for a century.

Serve over cornbread, with a handful of shredded cheddar and a dollop of sour cream on top. Saltines on the side for crumbling in are non-optional in some households.

Kitchen Tips

• Use 80/20 ground beef for flavor, drain off most of the fat after browning so the soup doesn’t slick the top.
• Stir in a teaspoon of chili powder or smoked paprika for a deeper flavor than the cans alone provide.
• Simmer longer than 20 minutes if you have time, an hour gets you noticeably better flavor melding.
• Freezes beautifully. Portion into quart bags and freeze flat for stackable storage.

Variations

• Add a can of black beans or kidney beans for even more bulk and protein.
• Swap ground beef for ground turkey for a leaner version.
• Top with crushed Fritos, shredded cheese, and chopped scallions for a Frito pie soup.