Simple Veggie Soup (Frugal)

Once Upon a Time....

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There was a cookbook in the camper where we spent the winter in Florida. 

It was entitled 99 cents or less (per serving) and that is where I found

this simple and delicious soup.

It's a meatless dish, but you could add whatever you wanted, like rice or pasta.  I love that it's so quick. 

So so easy - simply cook a bag of mixed veggies, then add 2 cans of soup and a little water - that's it!  And any leftovers you might need to eat up!

Did I mention it was tasty too??? 

And it makes 4 servings and can easily be doubled!

(hover over photo to pin)

SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables

1 can (10.75 ozs) french onion soup

1 can (10.75 ozs) tomato rice soup

(I used regular tomato soup and added about a cup of cooked leftover rice)

1 soup can of water

In large saucepan, cook vegetables according to package directions; drain

Add both cans of soup and water; cook over medium high heat until heated through.

Prep time: 2 minutes

Cook time 10 - 12 minutes

Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch or supper. 

Creamy Zucchini & Carrot Soup

Chicken & Corn Chowder

Cheesey Hamburger Soup

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MAKE IT A MEATLESS MONDAY!

OK Gals - I wanted to suggest that you try a meatless meal, and the soup below is a great dish to 'build around'.  It's a good way to get enough vegetables for the day, and helps you to stay frugal. Maybe you could choose one day out of the month to enjoy a meatless meal??  I enjoy ordering the '4 vegetables' on the menu at Cracker Barrel - and I certainly need to eat more veggies.

Broccoli Cheese Soup

We enjoyed this soup (my revisions below) along with fresh tomato, cucumber and onion salad - topped with our favorite Ranch dressing.  And a side of cottage cheese too.  You could add a muffin, or even a grilled cheese sandwich.  And a cookie or pudding for dessert would top it off nicely. 

This is how I made my soup...just in case you want an easier option...

• I used a bag and a half of frozen broccoli instead of fresh
• I sauteed chopped onion, celery and carrot in olive oil, then added the chicken broth - brought it to a boil, then added the broccoli, and allowed it to simmer atleast 15 minutes, or until tender. 
• I used the amount of chicken broth called for, but reduced the cream by half.  I also used half the amount of cheese too - it was plenty!
• I made a roux, by melting 3 Tb. butter, then adding enough flour to whisk in until you have a thick paste.  I added the cream to that mixture, whisking as you go, and then the cheese, stirring until it melts.  Add to the broth and vegetables when it's time.
• Instead of whirring the soup in a blender, we prefer a hearty soup, so I just mashed the cooked veggies with a hand held potato masher.  It leaves smaller chunks, and gives you something to bite into when enjoying.
• If you wanted to add meat, I suggest cooked chicken or even diced ham.  Would make a great one-dish meal!

I found this info at the WebMD site...
Go Meatless More Often



Eating vegetarian meals more often is a slimming habit, according to WebMD's "recipe doctor," Elaine Magee, MPH, RD. Vegetarians weigh up to 20% less than meat eaters. While there are several reasons for this, legumes play an important role. Bean burgers, lentil soup, and other tasty legume-based foods are simply packed with fiber. Most Americans get only half of this important nutrient, which fills you up with fewer calories.