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8 Can Soup




Source of Recipe


BBR


Recipe Introduction


Posted by: 3dogmom


List of Ingredients




1 lb. ground beef, browned and drained
1 can Rotel tomatoes
1 can (about 15 oz.) whole kernel corn, undrained
1 can (about 15 oz.) Veg-all vegetables, undrained
1 can chili without beans (I used Hormel)
1 can chili with beans (again, Hormel)
1 can (about 15 oz.) diced tomatoes, undrained
1 can (10 3/4 oz.) Campbell's tomato soup
1 can (10 3/4 oz.) Campbell's vegetable soup



Recipe



After I made this the first time, I thought that adding a can of kidney or chili beans would be a good additon, too, making it NINE can soup.

Put everything into a large crock pot. Cook on low, simmer all day (per instructions! It should be ready in about 8 hours, but OK to cook longer.)

This make a huge amount, about 4 quarts, but freezes well, too.


Some of you may remember the delicious corn muffins served at the now defunct (at least in Indiana!)Kenny Rogers Roasters restaurants. Here's the recipe, taken off the Top Secret Recipes recipe back in 1998. They go beautifully with the 8 Can Soup recipe I just posted previously.

These are our favorite corn muffins!