Empty The Cupboards Soup Recipes

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EMPTY THE CUPBOARDS SOUP



Empty the Cupboards Soup image

This is a very hearty soup. I'm not a fan of soup broth so there's not much and my sister calls it stew-soup. Even my very picky-eater niece gobbled this up! Very filling. This serves a lot so it would be good for pot luck and if you left out the potatoes it would be perfect for OAMC

Provided by Sam 3

Categories     Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

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

Steps:

  • Combine first 11 ingredients in a stock pot or very large pot over medium heat.
  • Place potatoes in a small pot and boil to soften.
  • Fry hamburger with onions and spices until hamburger is no longer pink.
  • Add to soup pot.
  • Once potatoes are almost fork ready add to soup.
  • Simmer at least 1/2 hour.
  • I serve topped with Parmesan cheese.

Nutrition Facts : Calories 296.3, Fat 6.4, SaturatedFat 2.1, Cholesterol 27.2, Sodium 750.4, Carbohydrate 42.5, Fiber 9.6, Sugar 3.7, Protein 19.7

EMPTY WALLET CASSEROLE



Empty Wallet Casserole image

I came up with this the day before payday, trying to come up with something using only the ingredients I had on hand. Turns out, it's now a favorite anyone who tries it. You can also adjust the ingredients according to what you have in the cabinet and your family's personal tastes. Enjoy!

Provided by JESLYNN

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h30m

Yield 5

Number Of Ingredients 13

1 pound ground beef
salt and pepper to taste
1 ½ teaspoons ground cumin
2 teaspoons poultry seasoning
2 teaspoons minced garlic
2 teaspoons dried thyme
2 tablespoons butter
1 small onion, sliced into thin rings
2 cups sliced fresh mushrooms
3 large potatoes, thinly sliced
1 (10.75 ounce) can condensed cream of chicken soup
20 saltine crackers, crushed
1 pinch paprika, for garnish

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Crumble the ground beef into a large skillet over medium heat. Season with salt, pepper, cumin, garlic, poultry seasoning, and thyme. Cook, stirring to crumble, until evenly browned. Drain, and transfer to a 9x13 inch baking dish, or large casserole dish.
  • Arrange 2 layers of sliced potato over the ground beef, seasoning each layer with salt and pepper. Melt butter in the skillet over medium heat, and saute the onions and mushrooms until tender. Spread over the top of the potatoes.
  • Stir just enough water into the soup to make it pourable, and spoon over the top of the casserole, making sure to spread out evenly. Scatter the cracker crumbs over the top, and sprinkle with paprika. Cover the dish with aluminum foil.
  • Bake for about 1 hour in the preheated oven, until the potatoes are soft. Remove the aluminum foil, and return to the oven to brown the top, about 10 minutes.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 55.6 g, Cholesterol 72.3 mg, Fat 20.7 g, Fiber 6.3 g, Protein 23.9 g, SaturatedFat 8.4 g, Sodium 630.8 mg, Sugar 3.4 g

KITCHEN SINK SOUP



Kitchen Sink Soup image

This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy

Provided by Judy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

Steps:

  • In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g

ITALIAN CUPBOARD SOUP



Italian Cupboard Soup image

Make and share this Italian Cupboard Soup recipe from Food.com.

Provided by southern chef in lo

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 boneless pork loin steaks, cubed
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can chopped tomatoes, undrained
1 (15 ounce) can cannellini or 1 (15 ounce) can great northern beans, drained
2 tablespoons dried onion flakes
8 ounces fresh spinach leaves, torn

Steps:

  • In deep saucepan, brown pork in small amount of oil. Add chicken broth, tomatoes, beans, and onion; bring to a boil.
  • Turn to low heat and simmer for 15 minutes; stir in the spinach and cook 2 minutes more.
  • Serve topped with grated parmesan or romano cheese.

EMPTY CUPBOARD/FRIDGE SPECIAL



Empty Cupboard/Fridge Special image

We've all had that day - food in the house is running short. You can't get to the grocery store for whatever reason. You need something hearty for dinner. This was my solution on one of those days.

Provided by Obsidian468

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken breast, boneless and skinless
1 (19 ounce) can tomato soup (creamy style)
1 cup rice (white, long grain)
1/2 teaspoon basil, dried and minced
1/2 teaspoon oregano, dried and minced
1 teaspoon onion powder
1 tablespoon garlic, minced
1/4 teaspoon salt
1/2 teaspoon Old Bay Seasoning (optional)
1/2 teaspoon cayenne powder (or to taste) (optional)
2 bouillon cubes, chicken flavor
1/4 teaspoon sazon seasoning (1 packet)
1 1/2 cups water
4 tablespoons olive oil
black pepper

Steps:

  • Thaw chicken breasts (if frozen).
  • In a medium pot, combine water, creamy tomato soup, bullion cubes, and 1 tsp of the olive oil. Bring to a boil.
  • While waiting for the pot to boil, heat a medium saucepan with the remaining oil over medium heat.
  • Dice chicken breasts into 1/2 inch cubes.
  • Once water/soup mixture is boiling, add rice and reduce heat to low, so that the rice mixture barely simmers.
  • Add the rest of the ingredients (except the chicken, minced garlic, salt and black pepper) to the rice and stir thoroughly.
  • Add chicken and minced garlic to saucepan and cook thoroughly. Near the end of the cooking, add salt and black pepper.
  • Once the chicken has cooked thoroughly, drain off most of the excess oil, but be careful to keep the minced garlic in the pan.
  • Add chicken to rice mixture.
  • Simmer over low heat for about 10 minutes (cooking time may vary, depending on the stove) until the rice is tender.
  • Fluff rice and serve hot.

Nutrition Facts : Calories 582.8, Fat 25.3, SaturatedFat 5.3, Cholesterol 72.9, Sodium 1246.3, Carbohydrate 58.5, Fiber 2.4, Sugar 11.4, Protein 29.7

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