Soups On! Part II!

 

One of the easiest and most efficient budget stretchers is to make soup.  I have made soup as one of our weekly meals for years and not only does it save me money but it also allows me to use up items in the fridge that otherwise might go to waste.  Soups are hearty, nutritious, hydrating and delicious.  They are also easy to make.

 

Cream of Broccoli Soup

 

2 medium potatoes, peeled & finely diced

1 16 oz. bag frozen chopped broccoli

½ cup onion, finely chopped

2 cups vegetable broth

1 cup grated sharp cheddar cheese

2 cups whole milk

Salt & pepper

 

Cook potatoes, broccoli and onion in vegetable broth until vegetables are fork tender.  Remove from heat and mash potato mixture.  Stir in cheese and milk.  Return to heat and bring to a slight boil.  At this time use an immersion blender to make soup smooth and creamy.  Season to taste with salt and pepper.  Makes 4 to 6 servings.

 

This soup is a family favorite, even for kids who might balk at eating their veggies.  I often had a hard time having enough leftovers for my lunch the next day.

 

Unstuffed Bell Pepper Soup

 

1 large bell pepper, chopped

½ medium onion, diced

½ pound lean ground beef, browned and drained

1 carrot, peeled and sliced

1 can cut green beans, undrained

1 jar marinara sauce

2 cups beef broth

1 -2 tsp. minced garlic

1 tsp. dried basil

Salt & pepper to taste

2 cups rice, cooked

½ cup grated mozzarella cheese

 

Place all ingredients, except rice and cheese into slow cooker.  Cook on high for four hours or low for eight hours.  When ready to serve place ¼ cup of rice in bottom of soup bowl and ladle hot soup over the top.  Top with grated cheese.  Serves 8.

 

I love that this soup only uses a half pound of ground beef, you could also use ground pork, making it very economical.  With all of these delicious ingredients it is also very flavorful.

 

Pork Basil Soup

 

2 pork loin chops, thinly sliced

1/2 small onion, thinly sliced

1 can water chestnuts, rinsed and drained

1 can coconut milk

2 cups chicken broth

2 cups shredded coleslaw mix

2 tsp. minced garlic

1 Tbs. dried basil

2 Tbs. soy sauce

1 Tbs. sciracha sauce (optional)

1 Tbs. olive oil

 

In a large pot over medium heat place oil.  Heat to coat pan, add pork and onions and cook until no longer pink and onions are soft.  Add remaining ingredients.  Fill coconut milk can with warm water and add to soup.  Stir well and simmer about 20 minutes.

 

This soup is wonderful on its own and you can also serve it with rice to make it an even heartier meal.  I will often serve eggrolls or spring rolls to complete this meal.

 

These are three really delicious soups that are definitely not boring and will fill you up.  Add a simple green salad and bread to make it a well rounded meal sure to satisfy.  I think it is important when you are trying to stretch your budget to do our best to keep meals interesting.  If you need additional soup ideas and recipes check out Soups On! for more inspiration.