Ree Drummond’s 7-Can Soup Is a Miracle Dinner

You’ve probably heard of three-can chili, but have you ever had a seven-can soup so good that you actually keep your pantry stocked with its ingredients? That is exactly what Ree Drummond’s 7-Can Soup is for me. A strategic mixture of beans, canned chili, tomatoes, chiles, and corn goes into a pot and is brought to a simmer. Then dinner’s done—seriously!

Here’s how this one recipe took me from a can-based soup hater to a convert always keeps her pantry ready for this satisfying family dinner soup.

How To Make Ree Drummond’s 7-Can Soup

This Pioneer Woman recipe for seven-can soup is more of a grocery list than a complicated recipe. At the store you’ll need to find a can of no-bean chili; one can each of pinto, black, and kidney beans; and one can each of canned diced tomatoes, fiesta-style corn, and tomatoes and green chilies. I highly suggest choosing fire-roasted diced tomatoes, if that’s an option, as they add some smoky flavor to the soup.

Finally a small block of Velveeta cheese needs to be added to your cart. You can grab tortilla chips or green onions for topping the soup—extras that Ree doesn’t even call for but that I highly recommend.

Every can goes into a large pot—there is no straining or rinsing beans here. The soup is brought to a simmer and cooked for just 15 minutes to meld the flavors. Finally, you add cubed Velveeta until melted, and the soup is ready to serve.

The Secret for Why This Soup Works

I was suspicious of soup with such a short cooking time. Wouldn’t it be thin and flavorless? Not draining the beans has a benefit beyond saving you the work. The liquid in the canned beans adds tons of starch to the soup, making it silky and rich—even before the Velveeta is added.

The texture is not unlike a chili that has been slowly simmered all day and the soup has a similar taste. The combination of textures and flavors in this comforting bowl of soup feels nostalgic and brand new at the same time. 

While it might require a fair bit of shelf space, keeping the cans for this soup on hand seems ideal for fall and winter. You’ll be able to make a warm bowl of deeply satisfying soup any time the day (or your hunger) requires it.