The Unkept Cook: More Unkept Soup- (with a Smoky Tomato base!)

Unkept Style is usually based on me getting a craving for a flavor combo and throwing things together to satisfy the craving. Soup happens alot in this scenario. I mean, who doesn't love soup? Plus soup is usually my answer when I get home and don't know what I'm going to make for dinner. The other night I was inspired by one of the flavor combos from Carrot Gravy and ramped it up for an awesome soup. The base for a rich and delicious soup is: 2 cans Condensed Tomato Soup, 2-3 Beef Boullion cubes and a can of water AND this:

This is my newest kitchen "Secret Weapon"!! I picked up this seasoning when I made the stuffed mushrooms a few weeks ago and have been using it in just about everything since! Seriously! It gives everything a nice depth. YUM! It's so good that Tigger poured it straight into his hand and then into his mouth (despite my protesting "hey it's not cheap kid!") Buy it. Use it. Thank me later! (and keep your teens away from it)

For this soup you'll need:
2 cans condensed Tomato Soup
(1 can water)
2-3 Beef Boullion Cubes
1-2 Tbsp Smoky Sweet Pepper Seasoning
1/4 to 1/2 Onion Sliced
1 clove Garlic sliced
Hamburger
1-2 cans of beans (I used Garbanzo but Kidney would've been great)

Work it:
Heat a pan with 1 Tbsp of oil and sweat the onion and garlic until soft:

Add the raw hamburger and brown:

Add 1-2 Tbsp Smokey Sweet Pepper Seasoning.

Drain and Rinse the beans (I also had some leftover cannelini beans you'll see in there); pop them in with the browned burger

and let the beans soak up the flavor and warm through

Add 2 cans of Condensed Tomato Soup, 1 can of water and 2-3 beef boullion cubes--let this come to a boil and stir on occasion. Cook through long enough for the cubes to dissolve fully. Taste and add more seasoning if needed! (Sorry I forgot to take a photo of this.)

And that's it! It's more like a chili in texture but would be great without the beef or without the beans as well.

Oh! and then I made toast in the oven. I like lightly buttering both sides of the bread and putting it in the oven at 425 degrees; flip them over after 5-7 minutes and give them another 5 minutes. Crack a little salt and pepper on top--YUM!