R.O.D. - 6 (or 7) Can Soup

I made this the other day for my family and they really enjoyed it.  (I did not use tortilla chips.)

It is very easy and yummy for these chilly Fall days/nights.  It could be adapted very easily with whatever beans you like or have on hand and other veggies......

6 (or 7) Can Soup

2 cans chicken broth
1 can corn
1 can Ro-Tel
1 can Black Beans
1 can chicken (Todd said it needed more chicken so next time I will use 2)

 This is my kind of recipe.  Dinner last night was Trader Joe's tomato and fired red pepper with cheese.

Hi Randy,

When I make stuffed peppers I use the Trader Joes Tomato and Red Pepper soup to make the gravy......I can't eat rice anymore so I need to find a different filler for the peppers, havent made that dish since before my surgery........ 

Try Quinoa instead of rice. We like the red over the white. I cook it in whatever broth (chicken or beef) will go with my main entree. The broth makes it come out tastier. I get mine in the bulk section of Whole Foods.

You might find that you can eat the wild rice mix that you can get at Whole Foods. It does not get mushy like white or brown rice gets. I get mine in the bulk section of Whole Foods.

 Thanks Christine, quinoa is great idea. The last time I ate white rice I felt like I wanted to die. Someone told me rice grows bigger in your tummy after it's been swallowed. I felt like I was going to burst. I will NEVER eat it again. I love Whole Foods. They are opening one near my house. It is almost completed. I can't wait to get those great veggies. Best, Sharon

Well, this is common because even when a person follows the rules of not drinking with their meals (WLSer's) your saliva will act as the fluid (or the gravy) that causes the rice to expand. I can eat a tiny bit (1 TBLS+) of white rice like from a Chinese restaurant. I have never liked brown rice so that is not an issue but I can tell you from making it for Dave that it looks like white rice - puffy and gummy even before it hits my belly!

You will love Whole Foods but it is very pricey. We pick and choose what we want there. They have a lot of food "candy" when it comes to how they display the fresh fruits, veggies, meats, fish, cheese, baked goods . . . I really love their salad bar/fresh food bar. Dave is on Coumadin and does not eat much lettuce. When we go there I will get my fix for a salad. Our WF in Schaumburg also has a restaurant (order and then they deliver to the table) and we will share a sammie.

 Dawn, this sounds delish. I am going to get a rotisserie chicken and use that instead of the can. Perfect for those days that fly by or when we work and havent a lot of time. Thanks Dawn! Sharon

Sounds great!  I used fresh, frozen corn as I do not use canned veggies.

This is a soup I have been making for a few years. I got it out of simple magazine (my fave) and it has become a favorite.





 Serves 6
Hands-On Time: 20m 
Total Time: 1hr 00m 

Ingredients
1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)

Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. 
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes. 
Spoon into bowls and top with the Parmesan, if using.

do you use the larger can of chicken from Costco or Sam's or the smaller one from the regular store? I buy only the larger one from Costco 12.5 oz.