Empty The Cupboards Soup

Name: Empty The Cupboards Soup
Ingredients: 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

17 ingredients

7 steps

Ingredients

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

Directions

1

Combine first 11 ingredients in a stock pot or very large pot over medium heat.
2

Place potatoes in a small pot and boil to soften.
3

Fry hamburger with onions and spices until hamburger is no longer pink.
4

Add to soup pot.
5

Once potatoes are almost fork ready add to soup.
6

Simmer at least 1/2 hour.
7

I serve topped with Parmesan cheese.