Soup
Bean soup is hearty, filling and cheap! With the right spices and vegetables, you can have a delicious, healthy meal in a bowl. Here’s a bean soup recipe that is just the thing for a cold winter day.
I serve this soup with warm crusty bread or cornbread. It’s delicious and very inexpensive to make. You can vary the spices to suit your taste.
Continue readingThis soup is earthy and full flavored, redolent with onions and garlic, and thick with baby bella mushrooms in a rich vegetable broth. I based this recipe on the mushroom soup recipe at The Kitchn. I left out the dried mushrooms (since our own veggie broth used in this recipe was made with oven-dried mushrooms) and the 4 tablespoons of butter, bringing the cost and the fat way down. This soup will warm and comfort you on the coldest day!
This vegetable stock is a savory beginning to many soups, stews and sauces. It’s easy to make and it can be mega-cheap if you save odds and ends of vegetable scraps to use. You can use any combination of vegetables, but don’t use any of the cruciferous veggies, as you don’t want a sulfur taste to your stock. The measurements in this recipe are approximate; just be sure you use enough vegetables, keep the temperature low, and simmer for at least 1 1/2 hours.
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