6 can soup
I recently watched an episode of The Pioneer women’s where she was using her pantry supply to make meals.
Most of the ingredients were cupboard staples in our house. However I did seem to have a few random cans in my pantry that I am not really sure how they got there, for example canned corn and black beans.
I never really buy can corn, unless it is cream style sweetcorn to make badjie pie, but just plain corn. Never so I am not really sure it landed up in the pantry in the first place.
The same can be said for the black beans, I have about a dozen of these tins, just in the back of the pantry, never been touched.
The other strange fact that I have pinto beans, seeing as we don’t stock pinto beans in my side of the world and I don’t remember ordering any online, but there they are.
I loved this soup. My mother loved this soup, my father was complaining so many beans in this dish, was I trying to bomb someone or something???
I added a little extras here and there to the dish to make it more family friendly. I finally found an excuse to use my near to expiry date tortilla chips
The fun part of this dish, was that every time got to be thrown in as is, no need to rinse drain anything…. All the liquids from the tins went straight in with everything else.
- 1 x tin lentils.
- 1 x tin canned corn.
- 1 x tin black beans
- 1 x tin pinto beans
- 1 x tin kidney beans
- 1 x tin diced tomatoes
- 500g x cheddar cheese.
- 1 x tsp turmeric powder.
- 1 x tbsp masala.
- Salt and pepper to season.
- Tortilla chips
- 500ml x vegetable stock
- Chopped coriander to garnish
- Add all the tins plus there liquid to a pot and allow the mixture to come to the boil.
- Add the spices and seasoning and mix well.
- Add the vegetable broth and allow the mixture to come to the boil.
- Stir to mix everything nicely.
- Add in the cheese and cook till the cheese has melted and the mixture has reduced and thickened.
- Finally add the chips and remove from the heat.
- Garnish with chopped coriander.