"Emptying the cabinets" soup.

Let me tell you the story behind this recipe. Yesterday was a brisk, beautiful fall day and all afternoon I was pumped to cook Poppy seed {faux} chicken for dinner. At 5 o'clock I made my way into the kitchen only to discover we had no Ritz crackers. Boooo. But I was craving some hot, homecooked deliciousness, so I investigated what we had lurking in our cabinets and this is what I came up with.

Plus, this is the perfect way to remind you guys that this Sunday is round dos of the Crockpot Recipe Link-up with Jessah and Jane. So get yo recipes ready to share because I'm planning to survive on soup alllllll fall long :)

Ingredients:

1/2 pkg Soyrizo 

1 can (15 oz) black beans

1 can (15 oz) chili beans

1 can (10.5 oz) cream of mushroom soup

1 can (14.5 oz) vegetable broth

1 cup Imagine No-chicken broth

28 oz. diced tomatoes

1 cup rice

1/2 green pepper, chopped

1/4 large onion, chopped

1 Tbsp brown sugar

15 shakes creole 

12 shakes black pepper

12 shakes garlic salt
2 Bay leaves

Prep:
Toss it all into one big pot and cook over medium-high heat until it reaches a boil. Reduce heat to low and simmer covered for 20 minutes, stirring occasionally. Remove bay leaves then eat up!

Serves 10 at about 145 calories per 1 cup serving.