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!