11 Budget Friendly Soup Recipes That Stretch Your Groceries

When it comes to making the most of our groceries, soup is a game changer. I’ve discovered 11 budget-friendly recipes that not only stretch our groceries but also bring warmth and flavor to every meal. From classic vegetable soup to creamy potato leek, each option is packed with nourishment and can be adapted to whatever ingredients you have on hand. These soups will be a delightful addition to your kitchen repertoire.

Classic Vegetable Soup

Classic Vegetable Soup is a comforting and nourishing dish that’s perfect for any time of year. This budget-friendly recipe is packed with a variety of colorful vegetables, making it not only delicious but also healthy.

It’s a versatile dish that can be easily adapted to include whatever vegetables you have on hand. Whether you’re looking to warm up on a chilly day or need a light meal option, this soup is sure to satisfy.

The beauty of Classic Vegetable Soup lies in its simplicity and the ease with which it can be prepared. With just a few staple ingredients and a bit of chopping, you can have a hearty pot of soup simmering on your stove in no time.

This recipe serves 4-6 people, making it ideal for families or for meal prepping. Plus, it can be easily doubled if you’re serving a larger crowd or want leftovers for the week.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 potatoes, peeled and diced
• 1 zucchini, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach or kale, roughly chopped
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions:

1. Prepare the Base: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and continue to sauté for an additional minute, ensuring the garlic doesn’t burn.
2. Add the Vegetables: Next, add the sliced carrots, celery, potatoes, zucchini, and green beans to the pot. Stir well to combine with the onion and garlic mixture, and cook for about 5-7 minutes or until the vegetables start to soften.
3. Incorporate the Tomatoes and Broth: Pour in the diced tomatoes along with their juice, and then add the vegetable broth. Stir in the dried thyme and basil, and season with salt and pepper to taste.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 25-30 minutes, or until all the vegetables are tender.
5. Finish with Greens: Once the vegetables are cooked to your liking, stir in the spinach or kale. Allow the greens to wilt into the soup, which should take about 2-3 minutes.
6. Garnish and Serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Extra Tips:

For added flavor, consider sautéing the vegetables with a teaspoon of smoked paprika or adding a bay leaf while the soup simmers, removing it before serving.

If you prefer a thicker consistency, mash some of the potatoes in the soup using a fork or potato masher. This soup is great for using up leftover vegetables, so feel free to experiment with different combinations.

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Lentil and Spinach Stew

Lentil and Spinach Stew is a hearty and nutritious dish perfect for those looking to enjoy a wholesome meal without breaking the bank. This stew is packed with protein-rich lentils and nutrient-dense spinach, making it a fantastic option for vegetarians and anyone wanting to include more plant-based meals in their diet. The combination of earthy lentils and fresh spinach, seasoned with aromatic spices, provides a comforting and delicious meal that’s both satisfying and easy to prepare.

The beauty of this Lentil and Spinach Stew lies in its simplicity and versatility. It’s a one-pot dish that requires minimal ingredients, making it ideal for busy weeknights or when you need to whip up something quickly. Despite its simplicity, the stew is bursting with flavors, and you can customize it by adding your favorite vegetables or spices. This dish isn’t only budget-friendly but also provides a balanced meal that can be enjoyed by the whole family.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Lemon wedges, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Add Aromatics: Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.
3. Incorporate Spices: Add the ground cumin, ground coriander, and smoked paprika to the pot. Stir well to coat the vegetables with the spices and cook for an additional minute until the spices are fragrant.
4. Cooking Lentils: Add the rinsed lentils to the pot, followed by the vegetable broth and diced tomatoes. Stir to combine all the ingredients. Increase the heat, bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils are tender.
5. Add Spinach and Season: Once the lentils are cooked through, add the chopped spinach to the stew. Stir gently until the spinach wilts into the mixture. Season with salt and pepper according to your taste.
6. Final Touches: Allow the stew to simmer for another 5 minutes to guarantee all flavors are well combined. Remove from heat. If desired, squeeze some fresh lemon juice over the stew for a zesty finish and garnish with chopped fresh parsley.

Extra Tips:

For added depth of flavor, you can replace some of the vegetable broth with a splash of white wine. If you prefer a thicker stew, let it simmer uncovered for a few extra minutes to allow more liquid to evaporate.

Feel free to experiment with additional herbs or spices, such as thyme or bay leaves, to suit your personal taste. This stew pairs well with crusty bread or a side of rice for a more filling meal. Enjoy your Lentil and Spinach Stew hot, and refrigerate any leftovers for up to three days.

Creamy Potato Leek Soup

Creamy Potato Leek Soup is a comforting and budget-friendly dish perfect for those chilly days when you crave something warm and hearty. The simplicity of this soup allows the natural flavors of the potatoes and leeks to shine, creating a creamy and delicious meal without the need for complicated ingredients.

Whether you’re cooking for your family or want to meal-prep for the week, this soup is an excellent choice that doesn’t break the bank. This recipe serves 4-6 people and can be easily adjusted to suit your taste preferences. The combination of potatoes, leeks, and a touch of cream results in a silky texture that’s sure to satisfy.

Best of all, you can make this soup in under an hour, making it an ideal choice for a quick yet fulfilling dinner. Let’s explore the ingredients and steps to make this delightful soup.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 large leeks, cleaned and sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh chives for garnish (optional)

Instructions:

1. Prepare the Vegetables: Begin by washing the leeks thoroughly, as they can often contain dirt and grit. Slice the leeks into thin rings, stopping when you reach the tougher dark green parts.

Peel and dice the potatoes into even-sized cubes to guarantee they cook evenly.

2. Sauté the Leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5 minutes, or until they become soft and translucent.

Be careful not to let them brown.

3. Add Potatoes and Broth: Add the diced potatoes to the pot, followed by the vegetable broth. Stir the ingredients together and add the bay leaf.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the potatoes are tender.

4. Blend the Soup: Once the potatoes are cooked, remove the bay leaf from the pot. Use an immersion blender to puree the soup until it reaches a smooth consistency.

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.

5. Add Cream and Seasoning: Stir in the heavy cream and season the soup with salt and pepper to taste.

Heat the soup gently over low heat until it’s heated through, but don’t let it boil.

6. Serve: Ladle the creamy potato leek soup into bowls and garnish with chopped fresh chives if desired.

Serve hot with crusty bread for a complete meal.

Extra Tips:

When cleaning leeks, slice them first and then soak them in a bowl of water to effectively remove any trapped dirt.

For a richer flavor, you can substitute chicken broth for vegetable broth. If you prefer a thicker consistency, reduce the amount of broth slightly or add an extra potato.

To make this soup vegan, replace the heavy cream with coconut milk or a plant-based cream alternative. Adjust the seasoning of the soup as needed, especially if you’re using a low-sodium broth.

Chicken and Rice Soup

Chicken and rice soup is a comforting classic that’s perfect for any time of year. Whether you’re feeling under the weather or simply craving a warm, hearty meal, this budget-friendly dish is sure to satisfy. Made with simple ingredients you likely already have in your pantry, this soup isn’t only easy to prepare but also light on your wallet.

With flavorful chicken, tender vegetables, and nourishing rice, it’s a soup that delivers both taste and nutrition. This recipe can serve 4-6 people, making it ideal for a family dinner or for meal prepping for the week ahead. The beauty of this dish is in its simplicity, allowing you to enjoy a wholesome, homemade meal without spending hours in the kitchen. Plus, it’s easily customizable, so you can adjust the seasonings or add extra vegetables to suit your taste or take advantage of what you have on hand.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 cups chicken broth
• 1 cup long-grain white rice
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes, or until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Cook the Chicken: Add the chicken breasts or thighs to the pot, nestling them among the vegetables. Sprinkle the dried thyme and oregano over the top. Pour in the chicken broth, guaranteeing the chicken is fully submerged. Bring the mixture to a simmer and cover the pot. Allow it to cook for about 20 minutes, or until the chicken is cooked through and tender.
3. Prepare the Rice: While the chicken is cooking, rinse the rice under cold water to remove excess starch. After the chicken has cooked for 20 minutes, remove it from the pot and set it aside to cool slightly. Stir the rinsed rice into the pot with the broth and vegetables. Cover and let it cook for about 15 minutes or until the rice is tender.
4. Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring to combine. Season the soup with salt and pepper to taste, adjusting as necessary.
5. Finish and Serve: Stir in the chopped parsley just before serving to add a fresh, vibrant touch. Ladle the soup into bowls and serve with lemon wedges on the side for a zesty finish.

Extra Tips:

For a richer flavor, consider using bone-in chicken, which can add depth to the broth. If you prefer a creamier soup, stir in a splash of cream or a dollop of plain yogurt just before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit more broth or water if the soup has thickened too much. Finally, if you’re using brown rice instead of white, adjust the cooking time to guarantee the rice is fully cooked.

Hearty Minestrone

Hearty Minestrone is a classic Italian soup that’s both delicious and budget-friendly. Known for its rich medley of vegetables, beans, and pasta, this soup is perfect for warming up on a chilly day. Minestrone is extremely versatile, allowing you to use any seasonal vegetables you have on hand. This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or for meal prepping for the week ahead.

The beauty of minestrone lies in its flexibility, as you can easily tailor it to your taste preferences or dietary needs. Whether you prefer a vegetarian version or want to add some cooked sausage or chicken for extra protein, the possibilities are endless. The soup is packed with nutrients and flavor, thanks to the combination of tomatoes, vegetables, and herbs. This hearty minestrone is sure to be a beloved addition to your culinary repertoire.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 potato, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup small pasta (e.g., ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Prepare the Vegetables: Begin by preparing your vegetables. Dice the onion, carrots, celery, zucchini, and potato. Mince the garlic. Set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing them for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Add Vegetables: Add the carrots, celery, zucchini, and potato to the pot. Stir the vegetables occasionally, cooking for approximately 5 minutes until they start to soften.
4. Incorporate Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and the vegetable broth. Bring the mixture to a gentle simmer.
5. Add Beans and Herbs: Add the cannellini beans, green beans, oregano, and basil to the pot. Season with salt and pepper to taste. Cover the pot and let the soup simmer for about 15-20 minutes, or until the vegetables are tender.
6. Cook the Pasta: While the soup is simmering, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
7. Combine and Finish: Once the vegetables are tender, add the cooked pasta and fresh spinach leaves to the pot. Stir well and let the soup heat through until the spinach wilts, about 2-3 minutes.
8. Serve: Ladle the hot minestrone into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

For a deeper flavor, consider adding a Parmesan rind to the soup while it simmers and remove it before serving. This will infuse the minestrone with a rich, savory taste.

If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. Minestrone also freezes well, so feel free to make a large batch and store individual portions for a quick meal later.

Adjust the seasoning as needed, especially after adding the pasta, as it can absorb some of the saltiness from the soup. Enjoy your hearty minestrone with a side of crusty bread for a complete meal!

Black Bean and Corn Chowder

Black Bean and Corn Chowder is a hearty, flavorful soup that won’t break the bank. This budget-friendly recipe combines the creamy texture of chowder with the robust flavors of black beans and sweet corn. Perfect for a cozy night in, this dish isn’t only filling but also packed with nutrients, making it an excellent choice for those looking to eat well on a budget.

The combination of ingredients in Black Bean and Corn Chowder provides a satisfying meal that can be enjoyed by the whole family. The earthy taste of black beans pairs beautifully with the sweetness of corn, while the spices add a subtle kick, guaranteeing every spoonful is as delicious as the last. This recipe makes enough to serve 4-6 people, making it ideal for a family dinner or leftovers for the next day.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups frozen corn
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• Lime wedges (optional for serving)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the bell pepper softens.
2. Add the Spices: Sprinkle the ground cumin, smoked paprika, and cayenne pepper (if using) over the vegetables. Stir well to coat the vegetables with the spices, cooking for about 1 minute until the spices become fragrant.
3. Combine Main Ingredients: Pour in the vegetable broth, followed by the black beans, corn, and diced tomatoes. Stir the mixture to combine all ingredients thoroughly. Bring to a simmer over medium-high heat.
4. Simmer the Chowder: Lower the heat to medium and let the chowder simmer for 20-25 minutes, allowing the flavors to meld together. Occasionally stir to guarantee the ingredients don’t stick to the bottom of the pot.
5. Add Creaminess: Stir in the heavy cream or coconut milk, and let the chowder simmer for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve the Chowder: Ladle the chowder into bowls, garnishing with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For a thicker chowder, you can use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, transfer a cup or two of the soup to a blender, puree until smooth, and then return it to the pot.

If you prefer a spicier chowder, add more cayenne pepper, or include a chopped jalapeño with the bell pepper. For a vegan version, use coconut milk instead of heavy cream.

This chowder pairs well with a crusty bread or tortilla chips for dipping. Enjoy your budget-friendly meal!

Tomato Basil Soup

Tomato Basil Soup is a classic and comforting dish that’s both delicious and easy on the wallet. This flavorful soup is perfect for a cozy dinner or as a starter for a larger meal. It combines the rich taste of ripe tomatoes with the aromatic essence of fresh basil, creating a harmonious blend that warms the soul.

This budget-friendly recipe isn’t only simple to make but also uses readily available ingredients, making it an ideal choice for families or anyone looking to enjoy a homemade meal without breaking the bank.

This recipe is designed to serve 4-6 people, making it perfect for a family dinner or for meal prepping. The soup is best enjoyed with a side of crusty bread or a fresh salad. By using canned tomatoes, you can keep costs down while still achieving a rich flavor. Fresh basil adds a burst of freshness, and a touch of cream gives the soup a luxurious texture.

Follow the instructions below to make this delightful Tomato Basil Soup at home.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Additional fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes and Broth: Pour in the canned whole peeled tomatoes with their juices. Use a wooden spoon to break them up into smaller pieces. Add the vegetable or chicken broth, sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
3. Simmer the Soup: Allow the soup to simmer for about 20 minutes, stirring occasionally. This helps the flavors meld together and reduces the acidity of the tomatoes.
4. Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender. Be careful as the soup will be hot.
5. Add Cream and Basil: Return the pot to low heat. Stir in the heavy cream and chopped fresh basil leaves. Heat gently for an additional 5 minutes, allowing the flavors to combine. Adjust seasoning to taste.
6. Serve: Ladle the soup into bowls and garnish with additional fresh basil leaves if desired. Serve hot with crusty bread or a side salad.

Extra Tips:

To enhance the flavor of your Tomato Basil Soup, consider roasting the tomatoes before adding them to the pot. Simply place the canned tomatoes on a baking sheet and roast them in the oven at 400°F (200°C) for about 20 minutes. This caramelizes the natural sugars and adds a deeper flavor to the soup.

If you prefer a thicker soup, reduce the amount of broth or simmer the soup longer to allow it to reduce. For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative. Enjoy experimenting with this versatile recipe to suit your taste preferences!

Spicy Sweet Potato Soup

Craving something warm and comforting that won’t break the bank? Search no further than this Spicy Sweet Potato Soup. This delicious and budget-friendly dish combines the natural sweetness of sweet potatoes with a kick of spice, creating a perfect balance of flavors that will warm you up on a chilly day.

It’s a hearty, nourishing meal that’s easy to prepare and will satisfy both your taste buds and your wallet.

This Spicy Sweet Potato Soup isn’t only packed with flavor but also loaded with nutrients. Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. This soup is perfect for a family meal, serving 4-6 people, and can be easily adjusted to suit your spice preference.

Whether you’re serving it as a starter or a main course, it’s sure to become a favorite in your household.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 3 large sweet potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Add spices: Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes, ensuring the spices are well incorporated and fragrant, enhancing the soup’s flavor.
3. Add main ingredients: Pour in the vegetable broth and add the diced sweet potatoes. Bring the mixture to a boil, then reduce the heat to low, and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
4. Blend the soup: Once the sweet potatoes are tender, remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be careful of the hot liquid.
5. Finish with coconut milk: Stir in the coconut milk and season with salt and pepper to taste. Return the pot to low heat and let it simmer for another 5 minutes to allow the flavors to meld together.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. The lime juice will add a fresh note that complements the richness of the soup.

Extra Tips:

For an extra depth of flavor, try roasting the sweet potatoes before adding them to the soup. This will caramelize their natural sugars and enhance their sweetness.

If you prefer a thicker soup, reduce the amount of broth or let the soup simmer for a longer period to reduce it. For added protein, consider topping the soup with some cooked chickpeas or a dollop of Greek yogurt.

Adjust the spice level to your preference by adding more or less cayenne pepper. Enjoy your Spicy Sweet Potato Soup with some crusty bread or a side salad for a complete meal.

Cabbage and Sausage Soup

Cabbage and Sausage Soup is an ideal dish for those seeking a warm, hearty meal that won’t break the bank. This budget-friendly recipe isn’t only affordable but also packed with flavor and nutrients. The combination of tender cabbage, savory sausage, and a medley of vegetables simmered to perfection creates a comforting and satisfying soup that’s perfect for any day of the week.

Whether you’re looking to feed a family or want something to meal prep for the week, this soup offers a delicious solution without the need for expensive ingredients.

The beauty of this soup lies in its simplicity and versatility. You can easily adjust the ingredients to suit your taste preferences or what you have available in your pantry. With a balanced blend of spices and herbs, each spoonful delivers a rich and hearty flavor that will warm you up from the inside out.

Best served with some crusty bread or a simple green salad, Cabbage and Sausage Soup is a must-try for those who appreciate home-cooked meals that are both nourishing and economical.

Ingredients for 4-6 servings:

• 1 pound smoked sausage, sliced
• 1 medium head of cabbage, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional: 1 teaspoon red pepper flakes for added heat

Cooking Instructions:

1. Prepare the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook until it’s browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the diced onions and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and the garlic is fragrant.
3. Add Carrots and Potatoes: Stir in the sliced carrots and diced potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Incorporate the Cabbage: Add the chopped cabbage to the pot, stirring to combine with the other vegetables. Cook for about 3 minutes until the cabbage begins to wilt.
5. Add Broth and Seasonings: Pour in the chicken broth and the can of diced tomatoes with their juice. Add the browned sausage back into the pot. Stir in the thyme, paprika, salt, and pepper. If you like a bit of heat, add the red pepper flakes at this point.
6. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
7. Final Adjustments: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot with crusty bread or a fresh side salad.

Extra Tips:

For an even heartier version, consider adding a can of rinsed and drained beans such as cannellini or kidney beans. This will add extra protein and fiber to the soup.

Additionally, this soup stores well and can be refrigerated for up to 3 days or frozen for a month, making it a perfect option for meal prep. If you prefer a thicker soup, mash some of the potatoes with a fork before serving. Enjoy experimenting with different types of sausages or adding a splash of vinegar for a tangy twist.

Mushroom Barley Soup

Mushroom Barley Soup is a hearty and nourishing dish that combines the earthy flavors of mushrooms with the nutty goodness of barley. This soup is perfect for a cozy night in or when you need something warm and filling. Not only is it delicious, but it’s also incredibly budget-friendly, making it an ideal choice for families or anyone looking to enjoy a wholesome meal without breaking the bank.

The combination of vegetables, herbs, and spices creates a rich and satisfying soup that’s both comforting and nutritious. This recipe serves 4-6 people and uses simple ingredients that are often already in your pantry or easily found at your local grocery store. The mushrooms add a savory depth to the soup, while the barley provides a hearty texture that leaves you feeling full and satisfied.

The simmering process allows the flavors to meld together beautifully, ensuring each bowl is packed with taste. Whether you’re serving it as a main course or a starter, Mushroom Barley Soup is sure to become a favorite in your home.

Ingredients:

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 1 pound mushrooms, sliced (button or cremini)
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Barley: Rinse the pearl barley under cold water to remove any excess starch. Set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Vegetables: Stir in the diced carrots and celery, cooking for about 5 minutes until they begin to soften. Add the sliced mushrooms and continue to cook until they release their moisture and begin to brown, approximately 7-8 minutes.
4. Combine Ingredients: Pour in the vegetable broth and add the rinsed barley, bay leaves, and dried thyme. Stir well to combine all the ingredients.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45-50 minutes, or until the barley is tender and the flavors have melded together.
6. Season and Serve: Remove the bay leaves and season the soup with salt, pepper, and soy sauce if using. Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.

Extra Tips:

For an even richer flavor, consider using a mix of mushroom varieties such as shiitake or portobello in addition to the button or cremini mushrooms. If you prefer a thicker soup, you can blend a portion of it and return it to the pot.

For added protein, you can mix in cooked chicken or tofu towards the end of cooking. If time allows, prepare the soup a day in advance to let the flavors develop even further. Remember to store leftovers in an airtight container in the refrigerator for up to three days.

Split Pea and Ham Soup

Split Pea and Ham Soup is a comforting and hearty dish that’s perfect for chilly days. This classic soup isn’t only delicious but also budget-friendly, making it a great option for families looking to enjoy a wholesome meal without breaking the bank.

The rich flavors of the split peas and salty ham combine to create a satisfying meal that’s both nourishing and filling. With just a few simple ingredients, this soup is easy to prepare and will quickly become a favorite in your household.

The beauty of Split Pea and Ham Soup lies in its simplicity and the capacity to customize it according to your taste preferences. You can adjust the thickness of the soup by adding more or less broth, and the addition of vegetables such as carrots and celery can enhance the flavor and nutritional value.

The use of leftover ham or ham hocks not only adds depth to the taste but also makes it an economical choice. This recipe will serve 4-6 people, making it ideal for a family dinner or to have leftovers for lunch the next day.

Ingredients:

• 1 lb dried split peas, rinsed and sorted
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 lb ham, diced (or a ham hock)
• 8 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by rinsing the dried split peas under cold water to remove any debris. Chop the onion, mince the garlic, and dice the carrots and celery. If using a ham hock, confirm it’s rinsed and ready to use.
2. Sauté the Aromatics: In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Combine Ingredients: Add the diced carrots, celery, and ham to the pot. Stir the mixture for another 2-3 minutes to allow the flavors to meld together.
4. Add Peas and Broth: Incorporate the rinsed split peas into the pot and pour in the chicken or vegetable broth. Add the bay leaf and thyme, stirring well to combine all ingredients.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for about 1.5 to 2 hours, or until the split peas are soft and the soup has thickened to your liking. Stir occasionally to prevent sticking and adjust the heat if necessary.
6. Season and Serve: Once the soup is cooked, remove the bay leaf. Season with salt and pepper to taste. If you used a ham hock, remove it, shred any remaining meat, and return it to the soup. Serve hot with crusty bread or crackers.

Extra Tips:

For added flavor, consider adding a splash of apple cider vinegar or lemon juice to brighten up the soup before serving. If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.