Tuesday, December 10, 2013

7 Can Soup

Today it is snowing. The first big snow of the season! We are expected to get 3-5 inches by the afternoon!  What goes best with cold, snowy days? 

So I thought I'd share with you my 7 can Soup.  I think i got the original recipe from my grad school roommate and best friend, LeAnn but I think its adapted over the years. To be honest, I'm just not sure.  

Its called 7 can soup because it involves 7 cans.  If you are an all natural, no processed foods person, this is not recipe for you or you can definitely substitute.

1 Can of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
1 can of garbanzo beans, drained and rinsed
1 can of mixed veggies
1 can of diced tomatoes 
2 cans of chunky soup
Broth (chicken or veggie)
1 onion, chopped
2 cloves of garlic
Cheddar Cheese

Drain and rinse the beans.  You can use the juice it comes in but I am pretty sure its high in not awesome things so I usually rinse the beans and substitute later for any lost liquids.

Add all cans to a crock pot or stock pot.  A crock pot will take longer but you can set it and forget it. A stock pot will cut the time significantly but you'll want to stir it occasionally.

Chop up the onion into either large or small chunks.  Slice up the garlic and add both to the soup.

Add some chicken or vegetable stock/broth to the soup. I typically add 1-2 cups but you can add as much or as little as you prefer.  I also use low sodium when possible but its really up to your preferences.

I typically set my crock pot to 3-4 hours on low.  

 When the soup is done, grate up some cheddar cheese.  Add cheese and a handful of corn ships to a served up bowl of soup.  

Enjoy! Its a great recipe for a group of people or can be frozen and saved for a rainy/cold day!

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