Crock Pot 7-Can Soup

This Crock Pot 7-Can Soup is a quick and satisfying recipe, which includes Ranch Style Beans and cheddar cheese soup. It’s a no-fuss take on the classic, ready in abour 4 hours and 5 minutes.

Crock Pot 7-Can Soup Ingredients

• 15 oz. can Veg-all original mixed vegetables
• 10.5 oz. can cheddar cheese soup (Campbell’s)
• 15 oz. can Hormel NO BEAN chili
• 10 oz. can original Rotel tomatoes
• 15.25 oz. can whole kernel corn
• 15 oz. can Ranch Style Beans
• 14.5 oz. can diced tomatoes with basil, garlic, and oregano
• Serving suggestions: cornbread or garlic bread

How To Make Crock Pot 7-Can Soup

1. Add everything to the slow cooker: Dump all cans—including liquids—into your Crock Pot. No draining or extra water needed.
2. Stir well: Mix all the ingredients until evenly combined.
3. Cook the soup: Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
4. Final stir and season: Give it one last stir before serving. Add salt and pepper if desired.

Recipe Tips

• Can I make this soup spicy?
  Yes! Add jalapeños, red pepper flakes, or hot taco seasoning to turn up the heat.
• Can I use frozen vegetables instead of canned?
  Absolutely. Just swap in frozen corn or mixed veggies in equal amounts.
• What beans can I substitute for Ranch Style Beans?
  Pinto beans, black beans, kidney beans, or chili beans all work great.
• Does this soup freeze well?
  Yes, it freezes beautifully for up to 3 months in an airtight container or freezer-safe bag.
• Is this soup vegetarian?
  Not as written, but you can substitute the no-bean chili with vegetarian chili to make it meat-free.

What To Serve With 7-Can Soup

This dump-and-go meal pairs perfectly with simple, comforting sides:

• Cornbread
• Garlic bread
• Tortilla chips
• A crisp green salad
• Cheese quesadillas

How To Store 7-Can Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container or bag for up to 3 months. Thaw in the fridge overnight before reheating.

7-Can Soup Nutrition Facts

• Calories: 234kcal
• Carbohydrates: 40g
• Protein: 10g
• Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 11mg
• Sodium: 649mg
• Potassium: 903mg
• Fiber: 9g
• Sugar: 6g
• Calcium: 104mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I drain any of the cans before adding?
Nope! Add everything—including liquid—from each can directly into the slow cooker.

Can I add meat to this soup?
Yes. Cooked ground beef, shredded chicken, or diced sausage can be added for extra protein.

How can I make this more filling?
Add cooked pasta, rice, or extra beans to bulk it up.

Is this soup gluten-free?
It depends on the specific brands used. Double-check labels, especially for the cheddar soup and chili.

Can I double this recipe?
Yes, just make sure your Crock Pot is large enough to hold all the ingredients.

Try More Recipes:

• Crock Pot 15 Bean Cajun Soup
• Crock Pot 4-Ingredient Potato Soup
• Crock Pot 15 Bean Soup

Crock Pot 7-Can Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

4

hours 

Calories

234

kcal

A super easy, dump-and-go slow cooker soup made entirely from pantry staples.

Ingredients

• 15 oz. can Veg-all original mixed vegetables
  

• 10.5 oz. can cheddar cheese soup (Campbell’s)
  

• 15 oz. can Hormel NO BEAN chili
  

• 10 oz. can original Rotel tomatoes
  

• 15.25 oz. can whole kernel corn
  

• 15 oz. can Ranch Style Beans
  

• 14.5 oz. can diced tomatoes with basil, garlic, and oregano

Directions

• Add all contents of the cans (do not drain) to the Crock Pot.
• Stir to combine everything well.
• Cover and cook on HIGH for 2 hours or LOW for 4 hours.
  
• Stir before serving and season with salt and pepper to taste.