If you can heat things on a stove, open can and stir, you can make this soup. Honest.

It makes a quite a bit, and it keeps in the freezer forever. It’s really easy to make, doesn’t cost much and goes a long way for the money. This is one of those recipes that you can absolutely fiddle with too. Change out the veggies and meat as desired and even the seasoning to fit your taste.

I make a batch every two or three weeks and then put up most of it in small, 16-ounce single-serving storage containers that I freeze.

A version of this soup was instrumental in helping me go from 295lbs to 240 in a matter of months. Don’t get me wrong, I did exercise and reduced food-intake too. However, one of these for lunch every day gave me plenty of nutrition and energy to get through the day.  As a side-note, I would fill the 16-ounce containers about 90% full and freeze.  Smaller people (I’m 6’3″) could put up less and still have a solid lunch or dinner.

Also, this may bug some of you, but I recommend that you go to WalMart for the canned veggies.  At 68 cents a can, this soup gets CHEAP.

INGREDIENTS

• 32 ounce can of Las Palmas Green Chiule Enchilda Sauce
• 2 15-ounce cans Hunt’s Fire Roasted Tomatoes
• 1 15-ounce can whole kernel corn
• 1 15-ounce can navy beans
• 1 15-ounce can Italian green beans
• 1 15-ounce can pinto beans
• 2 10-ounce cans Ro-Tel tomatoes & green chilies
• 1 15-ounce can black beans
• 1 15-ounce can great northern beans
• 2 15-ounce cans diced potatoes
• 1 15-ounce can cut wax beans
• 1 15-ounce chili beans
• 1 15-ounce can black eyed peas
• 1 15-ounce can okra
• 2 16-ounce cans chicken broth (or equal amount V8 if you prefer more tomato flavor)
• 1 teaspoon ground cumin (adjust to taste)
• 3 tablespoons oregano (adjust to taste)
• 3 tablespoons basil (adjust to taste)
• 1 tablespoon celery seed (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon ground ginger
• 3 tablespoons garlic powder or minced garlic
• 4 tablespoons minced onion
• 1 tablespoon dill weed
• 2 tablespoons olive oil
• 1 pounds ground turkey
• 1 pound ground pork

TOOLS

• 10-12 quart stainless steel pot
• stiff spatula or spoon
• ladle
• sharp knife (if you will be chopping your own basil and oregano)
• 8-15 storage contains depending on how much you want to store

PREPARATION

Ground Turkey and Pork

1. pre-heat a the large pot to ¾ heat
2. add in your olive oil and wait twenty seconds
3. brown to your liking NOTE: I prefer a fairly well-browned meat as the browning can add a nice flavor to the soup or stew
4. add to soup pot

Soup / Stew

1. add contents of all cans then all dry seasonings to meat in the large pot
2. mix together thoroughly ensuring meat is off the bottom of the pot and distributed throughout
3. raise heat to medium and bring to a boil stirring frequently
4. reduce heat to low setting and simmer for an hour

SERVING SUGGESTIONS

The soup by itself is wonderful. However, here are some options to jazz it up a little

• serve over crushed or whole tortilla chips / strips
• put a few tablespoons of grated cheddar or pepperjack cheese in your bowl first
• add a dollop of sour cream
• add a few slices of avocado over the top
• add a splash of lime juice