I actually modified the recipe to make just 2-3 servings instead of this recipe’s 4+ servings so ours was actually only a 4 can soup. 🙂 We used a 1/2 lb ground beef, 1 can beans, 1 can minestrone, 1 can diced tomatoes, and 1 can of Rotel. However, this made enough still for more like 4-6 servings so maybe next time I’d look for smaller ounce cans, otherwise…I’ll just enjoy the leftovers!

I served it with a side of Martha Stewart’s Sauteed Swiss Chard to add some greenery to the meal (click the link to see that recipe.) I strained the soup a bit so that it was more like a chili when I served it. This was SUCH a hit! It wasn’t too rich and it certainly wasn’t too light. It was a pretty healthy meal since I used Organic canned goods and drained the beef after browning it. I will be making it again and again over the years. It’s also perfect for groups because it’s so very very quick and easy and makes a lot! Here’s my 7 can soup/chili:

Serves 4-6
From: Everyday Cooking Adventures

Ingredients

• 1 lb ground beef
• 2 (15 ounce) cans ranch style beans
• 2 (14 ounce) cans minestrone soup
• 2 (15 ounce) cans diced tomatoes
• 1 (10 ounce) cans Rotel tomatoes & chilies

Directions
1. Brown the ground beef and drain well.
2. Put ground meat in a slow-cooker. Add beans, minestrone, tomatoes, and Rotel (don’t drain any of it).
3. Slow-cook on low 6 hours but the longer the better!