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This HUGE pot of Hearty Barbecue Soup would be a great dish to take to a fall potluck – or make for your family and have leftovers for lunches throughout the week! I absolutely love to make soup, in fact I’ve joked before that soup is one of my love languages. Got leftovers? Make soup. Need leftovers? Make soup. Don’t know what to make for supper? Make soup. It’s so versatile, so yummy, so warm and comforting. I think I could safely say that I’ve never made the same soup twice because even if I go off of the same recipe multiple times, I always tweak it according to what I have in the fridge/pantry. Or I go completely sans recipe and just create something totally new, which is how this one came about. I’ve been on a barbecue kick lately and wanted to see if I could make a THM:E soup that had the flavors of barbecue sauce. It worked!
I wasn’t joking when I said this recipe makes a HUGE pot of soup. It barely fit in our 6-qt. kettle! When I start making soup, I tend to just keep dumping things until I run out of room, but my mom and I both love to make big enough recipes to have leftovers for our family of 6 so that’s not a problem. Soup makes a great lunch throughout the week!
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My cookbook has a lot of exclusive soup recipes!
- 1 lg. onion (chopped)
- 3 cloves garlic (minced)
- 29-oz. can tomato sauce
- 3 c. water
- 15.5-oz. can mild chili beans
- 6-8 c. shredded cooked chicken breast
- 2 15.5-oz. cans mild chili beans
- 4 c. cooked brown rice (about 1½ c. dry rice)
- 2 c. low-fat chicken broth
- 1 c. frozen corn
- 1 T. parsley flakes
- 1 T. THM Super Sweet Blend
- 1 T. prepared yellow mustard
- 2 tsp. cumin
- 1 tsp. molasses
- 1 tsp. liquid smoke
- ½ tsp. black pepper
- Salt to taste
- WATCH IT! This makes a lot of soup! I could barely fit it into a 6-qt. kettle, so if you have a bigger pot, you might want to use it so you don't have to stir as tentatively as I did.
- Dry sauté the onions and garlic in the kettle for just a bit to make them aromatic before adding the tomato sauce, water, and one can of chili beans. Puree the mixture with an immersion blender until smooth (or transfer to a regular blender to blend, then back to the kettle).
- Add the rest of the ingredients and simmer (uncovered) for 30 minutes to let the flavors settle out. Taste and add salt and/or more seasonings to taste.
- This makes a fairly thick, hearty soup, so feel free to thin it down a little with more chicken broth or water, especially when reheating. (The soup will thicken up after it sits in the fridge for awhile because of the beans and rice.)
Corn is allowed in occasional small amounts in a THM:E setting for flavor. 1 cup is stretched over a huge pot of soup here, so you're only getting 1 T. or less per serving. I do like the little bit of sweetness it adds.
Molasses is allowed in small amounts (1/4 tsp. per serving) for flavor on the THM plan. Obviously one teaspoon is stretched over a lot of servings in this recipe.