It’s finally FALL! And that means it’s soup weather! Nothing beats a big pot of soup simmering on the stove filling your kitchen with warm, homey smells. One of my go-tos is Classic Vegetable Soup. It’s quick, easy, healthy AND budget friendly!!
I usually have everything I need for this soup in my pantry and freezer so I can whip it up any time! Serve with a salad and peanut butter slathered on saltines (that’s a quirky requirement of mine when I eat vegetable soup, lol) and dinner (and leftovers) are a breeze!
Classic Vegetable Soup
Serves 6-8, Total = $8.53 ($1.42/serving)
Pantry items: bay leaves, frozen corn, frozen green beans
2 cloves of garlic, minced
1 cup carrots, diced
½ cup celery, diced
2 (15 oz.) cans diced tomatoes
1 (32 oz.) box unsalted vegetable stock
2 bay leaves
1 large russet potato, peeled and diced
1 (15 oz.) can black eyed peas, drained and rinsed
1 cup frozen corn
1 cup frozen cut green beans
Salt & pepper
In a large Dutch oven or soup pot, heat olive oil over medium high heat. Add the garlic stirring constantly so it doesn’t burn, cook for 30 seconds or until fragrant. Add the carrots and celery, cook for 5 minutes. Add tomatoes, vegetable stock and bay leaves, season with salt & pepper. Bring to a boil. Reduce heat to medium low, add potatoes. Simmer for 10 minutes. Add black eyed peas, corn and green beans. Simmer for another 8-10 minutes or until potatoes are tender. Remove bay leaves. Check for seasoning, add more salt & pepper if desired.
Source: Ruth’s Table, 2019.