Mine is just a shelf of Chef Boyardee and Campbell's.

I eat one or two a week as regular lunches, to rotate stock. When there's some room at the empty end of the shelf, I shove everything down, and buy some new cans to stuff in at the intake end.

It takes no more time than going to the pantry for a can of soup regularly would. And saves time, because I'm _never_ out and scrambling to find another option. Whether I'm 8 cans down or 24, one trip to the store will replenish it regardless.

Don't overcomplicate it. Folks who blog about things tend to do so because they're proud they achieved something difficult, so you compare yourself to a difficult standard. Resist that.