Vegetable soup is perhaps the ultimate comfort food. It’s also a perfect way to get a ton of veggies in one bowl. My boyfriend’s mom made this soup for us several months back using all fresh vegetables from her garden. I wanted to replicate the soup at home, but since we don’t have a big garden here in D.C., I had to improvise by using a 1/3 cooking method. I used 1/3 fresh veggies, 1/3 canned veggies and 1/3 frozen veggies. For me, this method was the most practical and also provided a lot of bang for my buck. Using canned and frozen vegetables as a supplement is a great way to use what you have on hand and allows you to stock up on veggies all year long. Although this recipe wasn’t quite as good as good as using all fresh veggies, it was pretty darn close. Serve it up with a cold winter day and a good book.
Ingredients (makes 4 servings):
2 cans stewed tomatoes = $3.00
1 large russet potato chopped= $.75
1/2 onion chopped fine= $.50
1/2 cup veggies – corn, okra, peas, lima beans, chopped carrots, green beans (use any veggies you like!) = approx $2.00 for four veggies
salt and pepper to taste
water
Total= $6.25= $1.56 per serving
Directions: In a medium sized pot, simmer the onion and canned tomatoes. Add in potato and cook until slightly tender. Then, add in other veggies, and enough water to cover them, until fully cooked. This takes approximately 30 min on the stove top. Season to taste.
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