Banjo Hangout Logo
Banjo Hangout Logo

Premier Sponsors

183
Banjo Lovers Online


[FF] Seven Can Soup-A Soup Recipe to Mess With

Want to hide these Google ads? Join the Players Union!
Oct 10, 2019 - 7:00:42 AM
likes this
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

This quick and easy soup came across the internet. I believe you can add, eliminate, and substitute freely to make with what is on hand or what you desire.
What would you do with it? Brad

Seven-Can Soup (serves 6-8)
{Adapted from Laura Gutschke, food columnist for Reporter-News online.}

Ingredients:
1 (14 to 16-ounce) can chili, no beans, (or veggie chili)
1 (14 to 16-ounce) can black beans, (or black soy beans)
1 (14 to 16-ounce) can great northern beans
1 (14 to 16-ounce) can pinto beans
1 (14 to 16-ounce) can corn
1 (14 to 16-ounce) can diced tomatoes
1 (10-ounce) can Rotel (or any spiced up diced tomatoes)
Salt & Pepper to taste, (as desired)
Optional: 1 (8-ounce) package cream cheese or,
(Mexican Creme or Creme Fraiche or ? Marscarpone Cheese.)

Directions:
1. Open the cans. Do NOT drain.
2. Pour the cans' contents into a large Dutch oven or stock pot and stir gently until combined. Heat over medium to medium-high heat, stirring occasionally. Cook for 20 to 25 minutes, until heated through.
3. Optional: Cut the cream cheese into about 8 pieces. After the soup has cooked for about 15 minutes, stir in the cream cheese. Heat for another 10 to 15 minutes, stirring regularly until the cream cheese is well combined into the soup and it is heated through.
4. Taste and add salt and pepper, if desired, but sodium and other seasonings in the canned goods may be sufficient.

To Serve:
Serve with cornbread & butter or crackers or hearty bread.
A bold cold beer.
Spice up as desired with favorite hot sauce.

Options:
1. Add some beer to soup.
2. As this is a “peasant” style soup, add or substitute freely.

Oct 10, 2019 - 8:50:20 AM

Texasbanjo (Moderator)

USA

23287 posts since 8/3/2003

Dave used to make one he called festival beans and was similar to what you have here.

1 pound hamburger
1 onion diced
1 can green chilies
1 can pinto beans
1 can navy beans
1 can red kidney beans
1 can hominy
1 can corn
1 jar Salsa (he always used the Pace Hot)
Salt, pepper and garlic to taste
Beef broth as needed
*potato flakes

Saute the hamburger and onions until hamburger no longer pink. Add remaining ingredients and simmer until hot. Add broth as needed. If you want to make it thicker, add *potato flakes.

Good with Mexican Cornbread, regular cornbread, crackers or even Fritos!

Oct 10, 2019 - 8:57:51 AM
Players Union Member

Brian T

Canada

15674 posts since 6/5/2008

Thanks Brad, amazing.
Drain and rinse and mix all those things, skip the cheese.
Dressing with olive oil, cumin and balsamic vinegar.
Bean salad in my house!

Oct 10, 2019 - 9:21:50 AM
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

quote:
Originally posted by Brian T

Thanks Brad, amazing.
Drain and rinse and mix all those things, skip the cheese.
Dressing with olive oil, cumin and balsamic vinegar.
Bean salad in my house!


Thats a good idea.  Brad

Oct 10, 2019 - 9:22:31 AM
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

Sherry, I like the hominy addition. Brad

Oct 10, 2019 - 9:43:43 AM
likes this

Tobus

USA

1939 posts since 11/17/2015

Sounds very similar to something my wife makes that she calls "cowboy bean soup". It's pretty much just a mixture of whatever canned beans she feels like adding, along with canned corn, rotel tomatoes, and some onions, cilantro, etc. It's different every time. She usually makes it when she's too tired or doesn't have time to make a "real" pot of beans. I'm not a huge fan of the taste of canned foods, but it's definitely better than a poke in the eye with a sharp stick ...or no dinner at all. So I smile and eat it.

Oct 10, 2019 - 1:05:16 PM
likes this

Mooooo

USA

7123 posts since 8/20/2016

Don't underestimate the nutritional value of a poke in the eye with a sharp stick, Tobus.

Oct 10, 2019 - 1:14:52 PM
likes this
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

quote:
Originally posted by Mooooo

Don't underestimate the nutritional value of a poke in the eye with a sharp stick, Tobus.


Yes, if you get to eat the eyeball.  I could not find the nutritional value of a human eye,  but a caribou eye offers:  326 calories, 0 carbs, 31.4g of fat, and 10.8 g protein.  Man that's keto!  So I bet beef eyes are similar. hmmmm.

Brad

Oct 10, 2019 - 2:31:26 PM
like this

Texasbanjo (Moderator)

USA

23287 posts since 8/3/2003

rinemb I've eaten beef tongue, liver, heart, mountain oysters and brain but I balk at eyeballs!!!

Oct 10, 2019 - 8:01:23 PM

3036 posts since 9/13/2018

Sherry... i see what youre saying. ;-)

Oct 10, 2019 - 9:10:39 PM
likes this

14300 posts since 12/2/2005

Soup from cans? Okay... this one was. favorite of Dad’s (he could grill, but otherwise, wasn’t much of a cook - except for this).

One can each of Campbells green pea soup, tomato soup, and consommé. Mix together with two cans of water.

Bring to heat gently, stirring constantly, because this one is easy to scorch.

It’s good for just like that, but to really kick it in the butt, add some peppered sherry. To make that, take a bottle of medium – quality Sherry, drinka glass of it and replace the space by adding slices of moderately hot peppers to it. Age for at least two months before using - it gets better with age. That stuff adds a lot to almost any soup or stew.

Edited by - eagleisland on 10/10/2019 21:17:12

Oct 11, 2019 - 5:56:34 AM
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

quote:
Originally posted by eagleisland

Soup from cans? Okay... this one was. favorite of Dad’s (he could grill, but otherwise, wasn’t much of a cook - except for this).

One can each of Campbells green pea soup, tomato soup, and consommé. Mix together with two cans of water.

Bring to heat gently, stirring constantly, because this one is easy to scorch.

It’s good for just like that, but to really kick it in the butt, add some peppered sherry. To make that, take a bottle of medium – quality Sherry, drinka glass of it and replace the space by adding slices of moderately hot peppers to it. Age for at least two months before using - it gets better with age. That stuff adds a lot to almost any soup or stew.


Did you ever assign a name to this soup?  Brad

Oct 11, 2019 - 5:58:34 AM
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

Also, Skip, we are not hot pepper eaters or even close. Love black pepper. How about adding black peppercorns to a small bottle of sherry? Brad

Oct 11, 2019 - 6:19:21 AM

14300 posts since 12/2/2005

quote:
Originally posted by rinemb
 

Did you ever assign a name to this soup?  Brad


It was called "Puree Mongole." There are recipes under that name dating back to the 1800s that are quite different; the version using canned soup appears to have come from the mid-1940s edition of "The Joy of Cooking," though that version just had the pea and tomato soups. The addition of the consomme might have been an in-house variation. The soup is good without it; it's better with.

I wouldn't bother trying to infuse sherry with black pepper. If you don't like the heat from capsicums, I'd suggest just kicking the soup with some sherry and adding fresh-ground black pepper to taste.

Edited by - eagleisland on 10/11/2019 06:19:47

Oct 11, 2019 - 9:28:35 AM
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

quote:
Originally posted by eagleisland

Soup from cans? Okay... this one was. favorite of Dad’s (he could grill, but otherwise, wasn’t much of a cook - except for this).

One can each of Campbells green pea soup, tomato soup, and consommé. Mix together with two cans of water.

Bring to heat gently, stirring constantly, because this one is easy to scorch.

It’s good for just like that, but to really kick it in the butt, add some peppered sherry. To make that, take a bottle of medium – quality Sherry, drinka glass of it and replace the space by adding slices of moderately hot peppers to it. Age for at least two months before using - it gets better with age. That stuff adds a lot to almost any soup or stew.


Ok, I am thinking, in order to add some more body and food (and it would not add carbs) to your Puree Mongole, a dollop of sour cream or creme fraiche if on hand.  Seems we do this more often than not to our soups, anymore.  Brad

Oct 11, 2019 - 9:39:52 AM

14300 posts since 12/2/2005

quote:
Originally posted by rinemb

Ok, I am thinking, in order to add some more body and food (and it would not add carbs) to your Puree Mongole, a dollop of sour cream or creme fraiche if on hand.  Seems we do this more often than not to our soups, anymore.  Brad


I can think of no reason that wouldn't be lovely.

Oct 11, 2019 - 1:12:16 PM

14300 posts since 12/2/2005

quote:
Originally posted by eagleisland
quote:
Originally posted by rinemb

Ok, I am thinking, in order to add some more body and food (and it would not add carbs) to your Puree Mongole, a dollop of sour cream or creme fraiche if on hand.  Seems we do this more often than not to our soups, anymore.  Brad


I can think of no reason that wouldn't be lovely.


Matter of fact, I looked up some of the 'from scratch' recipes for puree mongole, and found that they recommend doing pretty much exactly that.

Oct 11, 2019 - 8:22:29 PM

800 posts since 4/22/2018

quote:
Originally posted by eagleisland

Soup from cans? Okay... this one was. favorite of Dad’s (he could grill, but otherwise, wasn’t much of a cook - except for this).

One can each of Campbells green pea soup, tomato soup, and consommé. Mix together with two cans of water.

Bring to heat gently, stirring constantly, because this one is easy to scorch.

It’s good for just like that, but to really kick it in the butt, add some peppered sherry. To make that, take a bottle of medium – quality Sherry, drinka glass of it and replace the space by adding slices of moderately hot peppers to it. Age for at least two months before using - it gets better with age. That stuff adds a lot to almost any soup or stew.


I’ve missed the boat for this year but I’m making some of that Sherry for next year.  One of the pheasant shoots I attend serve bullshot made with beef consommé and sherry or vodka - I think your spiced sherry would make a superb addition to the drink on a cold morning.

Oct 12, 2019 - 5:32:03 AM

14300 posts since 12/2/2005

quote:
Originally posted by Wet Spanielthat Sherry for next year.  One of the pheasant shoots I attend serve bullshot made with beef consommé and sherry or vodka - I think your spiced sherry would make a superb addition to the drink on a cold morning.

Would do you no harm to start it now, Jonty. The stuff keeps forever* and gets better with age.

You don't want the capsicums to be roaring hot ones. You want SOME heat, but you want the sherry flavor as the primary accent with a bit of a kick that lingers on the tongue.

 

*of course, it doesn't LAST forever. Once you get that first sample, you'll find yourself trying it in lots of things.

Oct 12, 2019 - 7:05:15 AM
likes this
Players Union Member

Brian T

Canada

15674 posts since 6/5/2008

I'd try the taste and heat of jalapeno peppers first. I like both.
Too much for some folks, fine slice Anaheims might be just right.

Oct 12, 2019 - 7:49:40 AM
likes this

14300 posts since 12/2/2005

quote:
Originally posted by Brian T

I'd try the taste and heat of jalapeno peppers first. I like both.
Too much for some folks, fine slice Anaheims might be just right.


Agreed - Anaheim or poblano should work well for his bullshots (given that the sherry will be a core ingredient, rather than an accent). I offered more general counsel to Jonty in that I don't know what varieties of chiles are available on his side of the ditch.

Oct 14, 2019 - 6:45:52 AM
likes this
Players Union Member

rinemb

USA

11558 posts since 5/24/2005

I threw together Skip's Dad's soup, "Puree Mongole" from a can.

Results: I did add the Sherry, upon Skip's recommendation. This tricked out the soup flavor to something a little different than just cans of Campbell's soup...To the better in wife and my opinions. I added a dollop of sour cream, did not have any creme fraiche on hand. It did not add much to this soup in my opinion.

This soup was a bit thinner, than I thought it would be-nothing bad there, just was. Before I added the sherry, wife thought it tasted pretty much like Campbell's vegetable soup-not necessarily a bad thing there either-when dining on the quick. The sherry really made a difference-to the yummy. Hey, we are going simple quick.

I did end up microwaving some frozen bagged meatballs (because I had them)...with the choice to either eat them on the side, or plop em in the soup. Wife had a nice slice off of a boule, well buttered.

So you want to make a quick soup meal for four, but you only have single cans of several different soups. Combining like this can make that meal happen.

Brad

Oct 14, 2019 - 11:54:44 AM

800 posts since 4/22/2018

quote:
Originally posted by eagleisland
quote:
Originally posted by Wet Spanielthat Sherry for next year.  One of the pheasant shoots I attend serve bullshot made with beef consommé and sherry or vodka - I think your spiced sherry would make a superb addition to the drink on a cold morning.

Would do you no harm to start it now, Jonty. The stuff keeps forever* and gets better with age.

You don't want the capsicums to be roaring hot ones. You want SOME heat, but you want the sherry flavor as the primary accent with a bit of a kick that lingers on the tongue.

 

*of course, it doesn't LAST forever. Once you get that first sample, you'll find yourself trying it in lots of things.


Thanks Skip, I will.

Hangout Network Help

View All Topics  |  View Categories

0.328125