32 1⁄4 Ounce (Three 10.75 Ounce Cans, May Use Campbells Soup, / Another Brand)
Ranch style beans/Chili hot beans / pinto beans flavored with some chili powder and cumin
30 Ounce (Two15 Ounce Cans)
14 1⁄2 Ounce (1 Can - Jason Recommends Fire-Roasted)
Diced tomatoes and green chilies
10 Ounce (1 Can - Rotel, Any Other Brand)
Whole kernel corn
15 1⁄4 Ounce (1 Can, May Be Yellow, White, / Yellow And White Mixed)
In a deep skillet or Dutch oven, brown 1 pound ground beef. Pour off any excess grease. Add 3 cans minestrone soup, 2 cans Ranch Style beans, 1 can fire-roasted diced tomatoes, 1 can diced tomatoes and green chiles, and 1 can of whole kernel corn. Stir. Simmer over low heat for one-half hour (longer, if desired). Serve with cornsticks or saltine crackers and a glass of iced cider. Yum!!!
Soups are a quick and easy way to satiate oneself when hunger comes calling. Betty's eight can soup recipe is extremely simple and easy to make and will easily fit in your budget when you are cash-crunched. What's more, it will keep your stomach and heart warm on winter days and can be stored for three days after making. Tune into the video to learn more about this dish.