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Home » Recipes » Easy Seven Can Vegetable Soup

Easy Seven Can Vegetable Soup

Published: Oct 3, 2021 · Modified: Oct 9, 2022 by Lynda · This post may contain affiliate links.

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Seven cans of simple ingredients make this homemade vegetable soup recipe super easy to make. Canned tomatoes combined with heart-healthy 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.

Jump to:
  • 🥘 Ingredients
  • 🔪How To Make Easy Seven Can Soup
  • FAQs
  • 📖 Recipe

🥘 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

Pour the contents of all of the cans into your slow cooker and cook on LOW for 4-8 hours. Season with a little black pepper, if desired, and enjoy!

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.

FAQs

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.

What to serve with vegetable soup?

In addition to French bread, a bowl of vegetable soup pairs well with cornbread, like Peppered Cornbread or Jalapeno Cornbread.
When I don’t have the ingredients on hand to make cornbread, we eat this wonderful soup with whatever we can find in the pantry, usually tortilla chips, corn chips, or saltine crackers.

Can I substitute frozen veggies?

In a pinch, you can replace the can of corn with 2 cups frozen corn. You can also replace the can of mixed vegetables with frozen mixed vegetables. I do not recommend substituting the other items with frozen equivalents.

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 the dishes below:

  • 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.

📖 Recipe

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.
4.48 from 40 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
Author: Lynda

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.

Video

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:

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  • Zucchini Tots
  • Ooey Gooey Butter cake

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    Recipe Rating




  1. Courtney says

    August 27, 2022 at 5:45 pm

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

    Reply
    • Lynda says

      August 27, 2022 at 7:19 pm

      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.

      Reply
  2. Denise says

    February 22, 2022 at 11:57 am

    What size is a “serving”. How many per pot of soup

    Reply
    • Lynda says

      February 22, 2022 at 5:42 pm

      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.

      Reply
  3. Jessica Reed says

    August 17, 2021 at 6:11 pm

    Would a can of mixed veggies with peas taste good?

    Reply
    • Lynda says

      August 18, 2021 at 9:31 am

      In this recipe? Definitely.

      Reply
  4. Allen Harris says

    November 18, 2018 at 4:09 pm

    5 stars
    Sometimes I add some Barley.

    Reply
  5. Kait says

    March 09, 2014 at 9:25 pm

    We used to make something like this every year with my church. Perfect for those cold days!

    Reply
    • ron says

      November 10, 2018 at 6:28 pm

      can you put ham and carrots ,celery and onions in it?

      Reply
      • Lynda says

        November 11, 2018 at 8:02 am

        I would imagine that you could, but that would completely change the flavor profile.

        Reply
  6. HilLesha says

    February 23, 2014 at 3:32 pm

    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.

    Reply
  7. Katy Cedillo (@KatydidCountry) says

    February 13, 2014 at 10:14 pm

    This is my kind of cooking :). I can’t wait to try it.

    Reply
  8. Liz @ A Nut in a Nutshell says

    February 12, 2014 at 11:52 pm

    Mine must be chili because that’s what I made today and it’s snowing! That soup looks darn good!

    Reply
  9. Billie @ Rowell Reviews says

    February 12, 2014 at 2:03 pm

    Oh and your dog is so cute! My chocolate lab loves the snow!

    Reply
  10. Billie @ Rowell Reviews says

    February 12, 2014 at 2:02 pm

    Easy and tasty, talk about the best combination. My husband and son would love the peppered cornbread too!

    Reply
  11. patti says

    February 11, 2014 at 8:20 pm

    My mother simply loved this type of soup, and it is easy to make!

    Reply
  12. Stephanie @ Plain Chicken says

    February 11, 2014 at 7:44 pm

    Looks delicious! I love quick and easy meals – especially on super cold days!

    Reply
    • Lynda says

      February 11, 2014 at 8:53 pm

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

      Reply
  13. Stephanie L. Robertson says

    February 11, 2014 at 7:04 pm

    Linda, this looks great! I cooked Frito pie last night, and it is good for comfort food, too. Stay warm and enjoy the snow! -Stephanie

    Reply
    • Lynda says

      February 11, 2014 at 8:52 pm

      Thanks, Stephanie. Anything with Fritos is a winner to me. Hope you have fun, too!

      Reply
  14. Dianna @ Oy Vey a Day says

    February 11, 2014 at 1:08 pm

    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).

    Reply
    • Lynda says

      February 11, 2014 at 8:54 pm

      I hope that you don’t lose your power. We are under the same winter warning as you. Keep warm.

      Reply

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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

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