Empty The Cupboards Soup

• 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

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

kidney beans, chickpeas, black beans, wax beans, tomatoes, mushrooms, campbells ready, chicken, chicken, chicken broth, frozen corn, potatoes, hamburger, onions, garlic, oregano, basil

Taken from www.food.com/recipe/empty-the-cupboards-soup-294712 (may not work)