Ten Can Soup

• 15 ounces ranch style beans
• 15 ounces kidney beans
• 15 ounces navy beans
• 15 ounces black beans
• 15 ounces carrots
• 15 ounces green beans
• 15 ounces sweet corn
• 15 ounces sweet peas
• 15 ounces stewed tomatoes
• 8 ounces tomato sauce
• 2 medium onions
• 30 ounces water
• minced garlic
• ground black pepper
• sea salt
• basil
• cilantro
• chili powder
• cumin
• paprika
• parsley
• dried chipotle powder
• garlic and mixed herbs
• curry powder

1. I shall tell you the way i did this, but I think there may be a more effective way. you could reserve liquid and add water and seasoning to create a broth. Ad veggies after a little boiling so they will not get to mushy. This soup is tasty as is but considering they are all canned might work this other way.
2. drain and rinse navy beans.
3. pour into large pot over low heat.
4. add ranch style, kidney and black beans including their juice.
5. add drained carrots, peas and corn.
6. add undrained green beans and stewed tomatoes.
7. add tomato sauce.
8. stir ingredints together.
9. chop and add onion.
10. season to taste throughout cooking.
11. heat through and serve.

ranch style beans, kidney beans, beans, black beans, carrots, green beans, sweet corn, sweet peas, tomatoes, tomato sauce, onions, water, garlic, ground black pepper, salt, basil, cilantro, chili powder, cumin, paprika, parsley, chipotle powder, garlic, curry powder

Taken from www.food.com/recipe/ten-can-soup-347160 (may not work)