Crazy Eight Can Soup Recipe

Crazy Eight Can Soup Recipe Hi. I’m Betty. Welcome to Betty’s kitchen. Today we’re making eight can soup and as you might expect, it’s going to be soup and it’s going to have eight cans of something in it. It’s also going to have hamburger. And we’ll be starting by browning one pound of hamburger. Before I get started, I want to give credit for this recipe to my daughters, brother in law. And you’ve had this recipe of this before, it was a salsa recipe. But his name is Jason and he is a chef at a nice restaurant in Denver at this point. Actually he works in Administration I think that consider cooking but he knows all the stuff there. So, he recommended this particular version. Now, if you’re interested in eight can soup, you’d might see my hands lined up here, you can do a search on the internet. But you promise you’ll try seven can soup, he added the extra can. But you will find the six can, seven can, eight can soup, all of those will be there and you’ll see people use different flavorings and it will come out roughly the same but probably a little different, depending on the flavor they’ve chosen. So, let’s get started. We need to take one pound of ground beef and I’ve chosen low-fat ground beef. I always used Lars Lean. This is the 4% fat and usually you do not have to drain it. If there’s any grease at all, I try to get this brown up then I will drain it off but it’ll probably mainly juice. So let’s go to stove then get this browned up. And I’ll be back to do the cans. Okay. We’re back with Jason’s style of eight can soup. And you can see that it browned up, hamburger made or ground beef. It’s ready to go. I would like to say that I choose this really hardy soup for a few reasons. One is that it’s get chilly here in Kentucky and I don’t know what' is like where you are but since it’s fall, for us their is a chill in the air and you might want something that is nice to warm you up like soup. Also I’ve had request for budget friendly recipes. This will go a long way and it will be very inexpensive. And then, I’ve had college students that have contacted me and said they want something really easy but it has to be budget friendly and it has to be hardy and filling. So, I think that maybe this would be popular with lot of people. We’ll see. Alright, to this, wok style or a deep skillet style pan, I’m going to add three identical cans here and these are Minestrone soup. Their can was brand but you don’t have to have any particular brand on any of these. And I want to say also as I start emptying these. If you cannot find that particular item that I have, just substitute something that is close and as I said earlier, we have eight cans here that we’re adding but there’s no rule that first you have to have eight cans, the more prevalent variety is seven can. Actually it’s the can down there on the end which is totally different from the rest is that one that get added in to make the eight can and it happened to be corn. But we have three cans that are 10.75 ounces of condensed soup that is Minestrone soup. That gives a lot of good rich flavor. And then moving down a lot, I got two identical cans here. These are about 15 ounces and they are called Ranch Style Beans. So that implies, they’re going to be a little hot. And have a chili sort of flavor. So, if you do not find this at your store, do not worry, you’ll find something that is spicy bean. You can find spicy beans that maybe have chilly flavoring in them, they’re basically canned in tomato sauce with some spices particularly chili or South-Western style spice included. So, if you need to put own chili powder and killman or something like that into pinto beans that would be fine. These are pinto beans, so two cans of the Ranch Style Beans. And then we have a can of Ro*tel dice tomatoes and green chilies. So if you do not find that then find some tomatoes, find something to substitute for green chilies. This is smaller cans about ten ounces. And then, we have some diced tomatoes. It does not really matter if you use regular but happened to be fire roasted so that I will add a little more flavor but whatever you like there putting but you definitely need some dice tomatoes and that should not be too difficult to find. Our last can and none of these get drained as you can see, that’s why it’s so easy. Just took a few minutes to brown that meat and then the rest of it is just if you can open a can and it get into the pot and then heat this, it’s done. So, I’m now go away and get this heated. And actually for me, I’m going to let it cook for about half hour to get all those flavors blended. But if you just can’t write, it is edible as soon as they get hot. So, this is really full. You want to make sure you get something container that allows a little room for bubbling. This is almost over full but I think it can take it anyway. So, this will going to stove. It’s really heavy and that means it has a lot of food in there to feed a lot of people or to keeping in the refrigerator when you finish your serving, to have it next day and the next day and the next day. So, let’s get this cooked up and then I'll show what it looks like. Here’s our finished eight cans soup and it’s really easy. I just let it cook for 30 minutes and you can see the consistency might be a little thicker when it was but I added no water, whatsoever to any of these cans over here. I left the amount here just for display because I want to mention this last one I put in, I don’t think I told you. But you can use any kind of corn that is yellow, whole kernel corn. You can use yellow and white mixed or you can use white, you can use cream style corn that will just make this whole thicker. But this is a very spicy blend. I’ve just tasted just now. And I do not add any salt to the hamburger. I did not add any spice to anything. That’s one reason that it’s so terribly easy. You do not have to do anything other than brown your hamburger or roast our ground beef and then add the cans, and let it cook for maybe half hour. If you want to let it slimmer for a couple of hours that would be fine too. Let’s serve it up. Well, deep down it will all the way to the bottom so we can get a lot of that good stuff that goes with the soup and then maybe, not much going more from the top to have some of the soupiness there. In this way it looks like. I kind of spilled a little around the edge there unintentionally. But I would probably serve this with some salting crackers and here’s our nice spoon, and right here I have—not ice tea this time but it kind of looks like it but its ice Apple cider.