Martinmas Six-Can Soup
I first saw this recipe in one of those parish fundraiser cookbooks at my grandmother’s house in Memphis, TN. It was called six-can soup, because each of the ingredients comes in a can. I like it as a simple, tasty, easy-to-assemble meal that’s all non-perishable. It can all be stored in a cupboard in case of unexpected guests or days when all of a sudden it’s 5:15pm and I haven’t planned dinner. It’s perfect for Saint Martin’s Day because all those cans can be put to good use as punched-tin lanterns. Just combine all the ingredients in a soup pot or the insert of a slow-cooker or instant pot the day before. Keep it in the fridge until you’re ready to heat it for your meal. Fill all the empty cans with water and put them in the freezer overnight. Then the next day, remove a can and place it on a large folded towel to keep it steady and protect your surface. Freehand or following a pattern, use a hammer, chisel, & awl (or nail) to create a pattern of holes in the can through which candle light can shine. Be sure to punch two holes at the top so you can secure a handle. Remove the ice by soaking in hot water when you’re done. Add a handle of wire or string and a tealight or votive candle and enjoy a traditional Martinmas lantern walk and a warm soup dinner in honor of the good bishop Saint Martin of Tours.
Ingredients
- 3 15-ounce cans of beans (I use dark kidney, garbanzo, & pinto)
- 2 15-ounce cans of diced peeled tomatoes
- 1 25-ounce can hominy (in the Latin food aisle)
- 1 1-ounce packet taco seasoning (or 2 Tablespoons seasoning blend)
- 1 1-ounce packet ranch seasoning (or 2 Tablespoons creamy salad dressing)
- 4 cups water
- 16 ounces elbow macaroni or other noodles, or substitute rice
- 1-2 Tablespoons butter or olive oil
- ½ cup grated cheese for serving parmesan, cheddar, or Mexican blend
- Hot sauce for serving if desired
Instructions
- Pour the tomatoes with juice into a soup pot, slow-cooker, or instant pot. Drain the cans of beans and hominy. Dump those into the pot. Add the seasoning packets and water and mix to combine. Heat through (about 1 hour in a slow-cooker, 15 minutes in an instant pot or on the stove top). In the meanwhile, cook the noodles (or rice) according to the package directions. Drain noodles, return them to the pot, and add butter or olive oil to keep it from sticking. Serve the soup over the noodles. Pro tip: put the cheese over the noodles before adding the soup for maximum meltiness.
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