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Easy Seven Can Vegetable Soup

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Seven cans of simple ingredients make this homemade vegetable soup recipe super easy to make. Canned tomatoes combined with beans and mixed veggies are slow-cooked in a Crockpot and make a delicious homemade soup. It will fill you up without weighing you down.

Bowl of seven can soup with a small plate of crackers.

This is a family favorite recipe that is easy for cooks of all levels to make. The rich flavor of the soup comes from the marriage of the flavors of the canned vegetables – all without an ounce of chicken broth or vegetable broth.

Serve with some crusty French bread for a comforting meal that you will want to add to your weekly meal planning rotation.

Ingredients

The hardest part about making this recipe is opening cans. You need one each of the following:

  • Diced tomatoes with green peppers and onions
  • Petite diced tomatoes
  • Ro*Tel or tomatoes with green chiles
  • Mixed vegetables (be sure to get one with green beans)
  • Corn kernels
  • Kidney beans
  • Chili beans
Three cans of diced tomatoes on a counter.

If you like spicy food, you can easily substitute a can of Hot Ro*Tel for the original. You really could use any variety of diced tomatoes that have some sort of spicy peppers to liven up the soup.  Key tip:  do NOT drain the cans.

How To Make Easy Seven Can Soup

  1. Open the Cans: Begin your culinary adventure by opening all seven cans. No chopping or slicing is required – it’s that easy!
  2. Dump and Stir: In your trusty slow cooker, add the diced tomatoes, mixed vegetables, green beans, corn, black beans, vegetable broth, and tomato sauce. Give it a gentle stir to combine the flavors.
  3. Season to Perfection: Enhance the soup with a pinch of salt and a dash of pepper. Adjust the seasonings to your taste.
  4. Set It and Forget It: Place the lid on your slow cooker and set it to low heat. Let the ingredients simmer together for 4-8 hours, allowing the flavors to meld and develop.
  5. Serve and Savor: Once the soup is hot and bubbling, ladle it into bowls. Serve with your favorite crusty bread or a sprinkle of shredded cheese for an extra touch of goodness.
Pouring a can of mixed vegetables into Instant Pot.

If you don’t have a slow cooker, you can make this soup on the stove. Place all of the ingredients in a large stock pot or Dutch oven. Bring the soup to a boil at medium-high heat, lower the temperature and then simmer on the stovetop for about half an hour.

Store leftover vegetable soup in an airtight container in the refrigerator.

Can you freeze vegetable soup?

Absolutely!

If you have any leftover soup, you can freeze them and enjoy later. Once the soup has cooled, ladle it into an airtight container like ziplock freezer bags. I recommend using quart size. Try to remove excess air from the bag to help prevent freezer burn. Date the freezer bag and use within 2 months for best results. 

When ready to eat, thaw overnight in the refrigerator and reheat in a pot on the stove.

Can I Make Vegetable Soup in the Instant Pot?

Absolutely. While I prefer to use the slow cook function just like a slow cooker/Crock Pot, you can also use it to make vegetable soup in a hurry.

Pour the cans into your Instant Pot. Place the lid on the IP and turn the knob to SEAL. Push the manual button/Pressure Cook, and set the time for 4 minutes. Once the time is up, Quick Release the pressure, stir, and enjoy!

Is vegetable soup vegetarian?

If you like vegetarian soups, you’re in luck! This recipe can be made into a vegan- or vegetarian-friendly meal. Simply use a can of chili WITHOUT meat.

For more tasty soup recipes, check out theSe Dishes

  • Quick and Easy Taco Soup – This is a vegetarian take on the ever-popular taco soup. It’s unlikely anyone will notice that it’s meat-free.
  • Potato Soup – This has to be the recipe that my husband wants me to make the most. It’s rich and creamy and loaded with potatoes.
  • Lasagna Soup in a Bowl – This wholesome soup is made in the slow cooker making it a great option for when you don’t want to be stuck in the kitchen but still want something good to eat.

Easy Seven Can Soup Recipe

This is one of the easiest soups you can make from “scratch.”  Simply open cans, pour them into your slow cooker, and set it.
4.49 from 41 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 6 servings
Calories: 135kcal

Ingredients

  • 1 can kidney beans
  • 1 can chili beans
  • 1 can mixed vegetables
  • 1 can corn
  • 1 can petite diced tomatoes
  • 1 can tomatoes with bell peppers and onion
  • 1 can original Ro*Tel

Instructions

  • Place all ingredients in a slow cooker and set on low.
  • Cook for 4-8 hours.

Notes

If you like spicy food, you can easily substitute a can of Hot Ro*Tel for the original. Do NOT drain the cans.

Nutrition

Serving: 1 | Calories: 135kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 426mg | Fiber: 7g | Sugar: 8g
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!
White bowl filled with vegetable soup.

Be sure to come back and tell us how your Seven Can Vegetable Soup turned out!


Before you go, don’t miss out on these Southern Kissed favorite recipes: Quick and Easy Chicken and Dumplings, Zucchini Tots, and Ooey Gooey Butter cake.

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26 Comments

  1. 5 stars
    This soup is maybe the tastiest I have ever eaten and it couldn’t be easier! I am a “vegetable hater” and trying to change my diet to eat more veggies. This is the perfect way. There is a little too much salt in most of the canned ingredients so next time, I will search out low or no salt added cans. I might also try using frozen corn and mixed vegetables. I would have given this recipe 10 stars if I could.

  2. How can I cut back on the salt and spices? The soup delicious but I eat has of in it. The highly spiced ingredient item not recommended in my diet. Thank you.

  3. If I don’t have a can of mixed vegetables can I just use a seperate can of each carrots, green beans, and corn.

    1. That should work out wonderfully. Just be sure to use the veggies AND the juices in the cans. Note that the nutrition information won’t be the same and you will actually have MORE soup by using separate cans.

    1. While I have not measured the volume of the recipe, each batch should yield approximately six servings. When you examine the ingredients, six of those cans (each) contain 2 cups of veggies, more or less. So, I would guesstimate each serving to be 2 cups.

  4. I love eating soup during snowy days, but truth be told, I love eating throughout the year! I love vegetable soup, so I’m definitely going to try this version.

    1. It doesn’t get any easier than this. You have a ton of delicious meals on your blog. Thanks for sharing your recipes.

  5. I love this idea. Super easy and tasty. We are looking at massive power outages here in Atlanta due to an ice storm that started today… this would be perfect. One pot, our gas stove and lighter, and we have a meal. I bet we even have the 7 cans we need (I certainly don’t want to brave the grocery store right now).

    Pinning for later – and printing for tomorrow (in case the power is out).

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