< Back to all blog posts

Eight Can Bean Soup

Assemble this delicious soup in less than five minutes. It’s chock full of fiber and flavor. It is very filling. It freezes well, too.

3 (15 1/2 oz.) cans Great Northern Beans (undrained)
1 15 1/2 oz. can hominy (undrained)
1 can no salt added stewed tomatoes
1 can Campbell’s Bean with Bacon Soup
1 10 oz. can diced tomatoes and green chilis (undrained)
1 11 oz. can whole kernel corn undrained
1 2/3 cup water
2 bay leaves
3 tbs. chopped fresh or 1 Tbs. Dried Cilantro or regular parsley
1 tsp. ground cumin
1 cup (4 oz.) shredded reduced fat sharp cheddar cheese

Mix all the ingredients except the cheese in a large soup pot. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Remove bay leaves. Divide soup into eight serviings (1 1/2 cup each). Top with 1 Tb. Cheese. I measure the eight 1 1/2 cup servings in zip lock bags and freeze. Enjoy!

Share This > RSS feed share on Facebook




Comments

Sorry, comments for this entry are closed at this time.