Zesty Hearty Bean Soup

• 28 ounces red enchilada sauce (made with chiles not tomato)
• 15 12 ounces chickpeas (Garbanzo Beans)
• 4 12 ounces green chilies
• 15 ounces field peas, & snaps (GLORY SOUTHERN STYLE)
• 19 ounces black bean with bacon soup (PROGRESSO)
• 15 78 ounces great northern beans (White Beans)
• 14 12 ounces diced tomatoes with green chilies (DELMONTE)
• 15 12 ounces pinto beans
• 14 12 ounces cut green beans
• 1 lb turkey meatballs (precooked)
• 1 lb jumbo shrimp (precooked) or 1 lb low-fat sausage (precooked)
• garlic powder (to taste)
• onion powder (to taste)
• 28 ounces water

1. Empty entire contents of all canned goods into a large soup pot with a lid, use the 28 oz.
2. can filled with water once to clean out rest of cans into pot.
3. Bring to a boil, add the turkey meat balls and shrimp, simmer for 30 minutes.
4. Add Garlic Powder and Onion Powder to taste.
5. Soup will become spicier the longer it sits in the fridge.
6. After 1 day in fridge it has a good heat.
7. 2nd day even better.
8. Freezing will stop spicyness.

red enchilada sauce, chickpeas, green chilies, peas, black bean, beans, tomatoes, pinto beans, green beans, turkey meatballs, jumbo shrimp, garlic, onion, water

Taken from www.food.com/recipe/zesty-hearty-bean-soup-448556 (may not work)