Easy Seven Can Vegetable Soup
7-Can Soup is the ultimate comfort food, combining the convenience of canned pantry ingredients with the heartiness of homemade goodness. This easy soup recipe requires just seven cans of simple ingredients to create a warm and satisfying meal perfect for busy weeknights or a cozy family dinner. Diced tomatoes, beans, and mixed veggies slow-cooked in a Crockpot make this dish not only easy to make but also packed with flavor.
Why This Soup Works
This recipe is a lifesaver on busy nights. It’s made entirely with pantry staples, meaning you can whip it up anytime without a special trip to the grocery store. Plus, it’s a great way to use up canned ingredients that might be sitting in your pantry. The combination of flavors from the beans, vegetables, and tomatoes creates a hearty, nutritious meal that everyone will love.
Ingredients
The best part about this recipe? The hardest thing you’ll do is open the cans! Here’s what you’ll need:
- 1 can of diced tomatoes with green peppers and onions
- 1 can of petite diced tomatoes
- 1 can of Rotel tomatoes (tomatoes with green chiles)
- 1 can of mixed vegetables (make sure it includes green beans)
- 1 can of corn kernels
- 1 can of kidney beans
- 1 can of chili beans
How to Make 7 Can Soup
- Open and Pour: Open all the cans and pour them directly into your slow cooker. No need to drain them; the liquid adds to the soup’s flavor.
- Stir and Season: Give everything a good stir. Add salt, pepper, or your favorite seasonings if you like. Customize the flavor to your preference.
- Slow Cook: Set your Crockpot to low and let it cook for 4-8 hours. This slow cooking allows the flavors to meld together perfectly.
- Serve: Once the soup is ready, serve it hot with crusty bread or tortilla chips. A sprinkle of shredded cheddar cheese, a dollop of sour cream, and/or green onions on top make it even better!
On the Stovetop
If you don’t have a slow cooker, you can make this soup on the stove. Place all of the ingredients in a large 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.
Instant Pot Instructions
If you’re short on time, you can make this soup in an Instant Pot. Dump all the ingredients into the pot, seal the lid, and set it to pressure cook for 4 minutes. Quickly release the pressure when the time is up, give it a good stir, and enjoy!
Storage Tips
Cool leftovers and refrigerate within 2 hours. Store in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove until steaming hot.
More Cozy Soups to Try
If this soup hits the spot, you’ll love my Quick and Easy Taco Soup, a vegetarian take on the classic that’s so hearty no one will notice it’s meat-free. For something rich and creamy, try my Potato Soup. It’s loaded with potatoes and is the recipe my husband asks for most! Or let the slow cooker do the work with my Lasagna Soup, which has all the flavor of lasagna without being stuck in the kitchen. Looking for even more ideas? My easy soup and chili recipes roundup is packed with Crockpot and Instant Pot favorites for busy weeknights.
Easy Seven Can Soup Recipe
Ingredients
Method
- Place all ingredients in a slow cooker and set on low.
- Cook for 4-8 hours.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Substitutions and Variations
This delicious soup is incredibly versatile. Here are some ideas to switch things up:
- Add Meat: For a heartier version, add cooked ground beef, cooked chicken breast, or cooked ground turkey.
- Spice It Up: Use Hot Ro*tel instead of the original, or add a can of diced green chilies. You can put a Tex-Mex twist on it by adding a packet of taco seasoning mix, garnishing with cilantro, and serving with avocado slices and lime wedges.
- Vegetarian/Vegan Option: This soup is already meat-free as written. Just double-check that your chili beans don’t contain meat.
- Different Beans: If you don’t have kidney beans or chili beans on hand, feel free to substitute with black beans, pinto beans, or ranch-style beans.
Last Bite
Craving a warm, comforting bowl of soup without the fuss? Give this 7 Can Soup a try! It’s made entirely from pantry staples, and you can make it in the Crockpot, on the stovetop, or in the Instant Pot, so dinner comes together on even the busiest nights.
👉 If you make it, leave a star rating (it helps other cooks find the recipe) and tell me in the comments how you made it your own. Did you add meat, turn up the heat, or swap in different beans? Don’t forget to pin this recipe for later, and happy cooking!
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.
💖💖💖💖💖💖
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.
Look for “No Salt Added” or “Low Sodium” on the cans. That should help reduce the sodium in the recipe.
If I don’t have a can of mixed vegetables can I just use a seperate can of each carrots, green beans, and corn.
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.
What size is a “serving”. How many per pot of soup
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.
Would a can of mixed veggies with peas taste good?
In this recipe? Definitely.
Sometimes I add some Barley.
We used to make something like this every year with my church. Perfect for those cold days!
can you put ham and carrots ,celery and onions in it?
I would imagine that you could, but that would completely change the flavor profile.
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.
This is my kind of cooking :). I can’t wait to try it.
Mine must be chili because that’s what I made today and it’s snowing! That soup looks darn good!
Oh and your dog is so cute! My chocolate lab loves the snow!
Easy and tasty, talk about the best combination. My husband and son would love the peppered cornbread too!
My mother simply loved this type of soup, and it is easy to make!
Looks delicious! I love quick and easy meals – especially on super cold days!
It doesn’t get any easier than this. You have a ton of delicious meals on your blog. Thanks for sharing your recipes.
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
Thanks, Stephanie. Anything with Fritos is a winner to me. Hope you have fun, too!
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).
I hope that you don’t lose your power. We are under the same winter warning as you. Keep warm.