Ten Can Soup
- Reviews 1
Ready In: 50 mins
Serves: 6
Ingredients
- 15 ounces ranch style beans
- 15 ounces kidney beans
- 15 ounces navy beans
- 15 ounces black beans
- 15 ounces carrots
- 15 ounces green beans
- 15 ounces sweet corn
- 15 ounces sweet peas
- 15 ounces stewed tomatoes
- 8 ounces tomato sauce
- 2 medium onions
- 30 ounces water
- minced garlic
- ground black pepper
- sea salt
- basil
- cilantro
- chili powder
- cumin
- paprika
- parsley
- dried chipotle powder
- garlic and mixed herbs
- curry powder
Directions
- I shall tell you the way i did this, but I think there may be a more effective way. you could reserve liquid and add water and seasoning to create a broth. Ad veggies after a little boiling so they will not get to mushy. This soup is tasty as is but considering they are all canned might work this other way.
- drain and rinse navy beans.
- pour into large pot over low heat.
- add ranch style, kidney and black beans including their juice.
- add drained carrots, peas and corn.
- add undrained green beans and stewed tomatoes.
- add tomato sauce.
- stir ingredints together.
- chop and add onion.
- season to taste throughout cooking.
- heat through and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off