EMPTY THE CUPBOARDS SOUP

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Empty the Cupboards Soup image

This is a very hearty soup. I'm not a fan of soup broth so there's not much and my sister calls it stew-soup. Even my very picky-eater niece gobbled this up! Very filling. This serves a lot so it would be good for pot luck and if you left out the potatoes it would be perfect for OAMC

Provided by Sam 3

Categories     Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 (10 ounce) cans wax beans, drained
1 (15 ounce) can diced tomatoes, NOT drained
1 (10 ounce) can mushrooms, drained
1 (14 ounce) can campbell's ready to serve herbed chicken and rice soup
1 (105 g) package chicken and wild rice soup mix (I use Healthy Choice)
1 cup chicken and garlic rice (I use Uncle Ben's)
3 cups chicken broth
2 cups frozen corn
3 cups cubed potatoes
1 lb hamburger
2 onions, diced
2 tablespoons garlic, minced
2 teaspoons oregano
2 teaspoons basil

Steps:

  • Combine first 11 ingredients in a stock pot or very large pot over medium heat.
  • Place potatoes in a small pot and boil to soften.
  • Fry hamburger with onions and spices until hamburger is no longer pink.
  • Add to soup pot.
  • Once potatoes are almost fork ready add to soup.
  • Simmer at least 1/2 hour.
  • I serve topped with Parmesan cheese.

Nutrition Facts : Calories 296.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 27.2, Sodium 750.4, Carbohydrate 42.5, Fiber 9.6, Sugar 3.7, Protein 19.7

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