A steaming bowl of warmth, flavor, and frugality, which I think may become a staple in our house this season.
Garden Vegetable Soup
(I am told that this recipe originally came from Weight Watchers)
Serves 2 – 4
INGREDIENTS
- 2/3 C. Carrots (1 large carrot)
- 1/2 C. Onion
- 2 Cloves garlic
- 1/2 C. Celery
- 1 T. Olive oil
- 3 C. broth (whatever kind is in the freezer)
- 1 1/2 C. chopped cabbage (1/4 head of cabbage)
- 1 T. tomato paste
- 1/2 c zucchini
- 1/4 t. oregano
- 1/2 t. basil
- 1 t. salt (add just before serving)
- 1/4 – 1/2 C. lentils
DIRECTIONS
- Sauté carrots, onion, garlic, and celery in oil in the bottom of a large stock pot
- Add the rest of the ingredients (except salt), stir, and simmer for 1 hour (the salt will prevent the lentils from softening so make sure to add it after the soup is done)
- Add salt to taste
- Serve with a salad, crackers, biscuits, or homemade bread
COST
- Vegetables: $ 1.65
- Broth: Basically free since I make it from the chicken bones. But after vegetables and spices it might cost about $.40
- Lentils: $.25
- Everything else: Maybe $.03?
Enjoy!
P.S. Visit What’s On Your Plate and Ultimate Recipe Swap for more mealtime inspiration!
6 comments
4 pings
SusieBee
11/12/2010 at 11:36 AM (UTC -6)
Truly Frugal! And sounds freezer friendly too-make a big pot and put some in freezer for later.
Rebecca Burgener
11/12/2010 at 12:54 PM (UTC -6)
Oh, that picture looks so good I can smell it. Can I come eat at your house?
Steph
11/12/2010 at 2:41 PM (UTC -6)
Rebecca – Oh yes please!
Katie Hebert
11/15/2010 at 7:12 AM (UTC -6)
Looks very yummy!
Erin
11/17/2010 at 2:57 PM (UTC -6)
I made this soup just today.
It was so good! I accidentally forgot the tomato paste, but it was still so good! I have to say I didn’t miss the tomato too much because I have a mild allergy, but for cold or rainy days this is the soup to make. 
Steph
11/17/2010 at 3:25 PM (UTC -6)
Erin – So glad you liked it! I wondered how it would taste without the tomato. Now maybe I’ll try leaving it out next time too!
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