5-Can Bean Soup

• 15 ounce can kidney beans
• 15 ounce can chick peas
• 15 ounce can white beans
• 15 ounce can green beans
• 15 ounce can tomatoes, or better yet, tomatoes and zucchini
• 2 tablespoons dry onion
• 1/4 teaspoon garlic powder
• 1/2 teaspoon basil
• Salt & Black Pepper to taste

This recipe is so easy and so good. Get out a nice big pot. Open up all of your cans. Do not drain them. Add their contents to the pot. Stir in the dry onion, garlic, and basil. Heat over medium heat until the mixture simmers. Simmer for about 20 minutes and serve. Add tap water if the soup seems to thick. Taste for seasoning and add salt and pepper to your liking. Makes about 6 big servings. This is a good storage meal if you keep things on hand for emergencies. I like mine topped with a bit of parmesan cheese, and served with corn muffins on the side. Yummy!