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EZMONEY
08-01-2009, 09:40 PM
OK gals...I take soup to work every single day! I have done this since I started my journey....soup and a sandwich instead of chips and dip...or something else crappy for break and lunch like kipper snacks and crackers.

I used to buy the healthy request chunky types...you all know the brand

or some of the other better brand names...

but with the new economy I am finding it a real pain to pay for soup....I used to get 10 cans for $8 or 10 for 10...now they seem to be $2.50 a can...ouch!

I do make my own chili....pretty darn good too...

but...there has to be more to life...

have you got a soup recipe that I can make and "love" ;)...one that goes with the turkey sandwich on whole wheat...


harrismm
08-01-2009, 09:46 PM
Easy Veggie Cheese
2 Large cans chicken stock
2 bags frozen cali veggies
1 head cabbage-sliced
Green beans-fresh or frozen
You can add ANY veggies
Simmer in stock until veggies tender
Remove from heat-stir in light velveta (to taste)I use small block.
salt/pepper
Very easy to make and you can customize to your taste.

cottagebythesea
08-01-2009, 09:48 PM
http://www.3fatchicks.com/forum/soups-stews-phase-1/37054-fireside-white-bean-sausage-soup-phase-1-a.html

This soup is a popular favorite on the SBD forum. You can substitute and vary the ingredients to suit your tastebuds, too.


86tolose
08-01-2009, 09:53 PM
Here are my favorites that I make or I buy canned from Aldi's/Save Alot/Sams club.


Potato Soup from hashbrowns: ( I love this soup, easy and cheap)

1 bag frozen cube hash browns (has to be the little cube ones) $1.99

1 large can chicken broth (the big one that is size of tomato juice) $1.99

1/2 packet white country gravy mix $1 (or more to taste, save rest for another time)

Total: $4.98, makes around 10-11 cups


In pot add all ingredients, bring to a boil. Use hand mixer or blender (after cooled a bit) to puree until smooth. I personally add more water to thin out because it is a really thick soup. Add water a little at a time and taste to see if it is where you want it. Put back in pot and warm on low for a few mins.




Another way of making:

Potato Soup

Ingredients:

1 bag Ore Ida O'Brien Hasbrowns (16 oz., frozen)

Or 8 med potatoes peeled and diced small
2 cans fat free chicken broth
1 can 98% FF cream of chicken
2 cans Water
1 pkg. McCormick Country Gravy Mix (found in Gravies & Mixes isle)

Directions same as above.



Taco Soup
Makes 14 cups

2 cups very lean raw hamburger
2 cans pinto beans
2 cans whole corn
3 cups tomato juice
3 cups water
1 package Hidden Valley Ranch mix
2 packages Taco season

Put ingredients 2 through 6 in a large soup pot. Add only one package of Taco season and start cooking.

Brown meat (rinse and measure out 2 cups if meat has a lot of fat). Then finish browning.

Add: onion, salt and pepper to taste, one package of taco mix and a little water.
Let simmer and mash into small pieces. Add this to soup pot and let simmer for 4 hours.


Tomato Soup


Ingredients
15-18 cherry tomatoes or 1 regular size tomatoes, halved (about 1 cups)
2 cloves garlic
cup chicken stock
cup cream (milk, or nonfat yogurt)

Step 1: Add tomatoes, garlic and chicken stock to blender.

Step 2: Steamer in microwave for 2-3 minutes, until the tomato is soft.

Step 3: add cream

Step 4: Blend until you have a smooth soup-like consistency.

This recipe is for 3 bowls, or 6 cups of soup. For more servings, simply multiply each ingredient by the number of servings you want to create.

Fat Free Version:
Use fat-free plain yogurt or skim milk instead of cream.

Vegetarian version:
Use vegetable broth instead of chicken broth to create a vegetarian version.


Chicken Tortilla Soup From: Campbell's Kitchen

Ingredients:
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup lowfat
1 can Campbell's Condensed Fiesta Nacho Cheese Soup
2 soup cans milk *
1 cans (4 oz.) chopped green chiles
2 skinless, boneless chicken breast halves, cooked and diced
Tortilla chips

Directions:
Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker.

Cover and cook on LOW 5 to 6 hr.

Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately.

TIP: * To make thinner soup, add more milk. Recipe may be doubled.

kaplods
08-01-2009, 10:06 PM
I love making soups, but I usually make them by the "dump" method. I start with a soup base and dump leftovers, and anything but the kitchen sink into the soup.

I do make my own stock occasionally (or a semi-homemade stock from a grocery store rotisserie chicken), but for quick bases I use one or more of the following: tomato juice, V-8, canned stock, or even bouillon cubes or powdered soup base and water, canned soups like tomato or cream of mushroom (which I buy at Aldi's for about 50 cents).

My diet standby is vegetable soup made with half chicken broth, half tomato juice or V-8 (I like spicy V-8) and whatever veggies I have in the fridge. Canned, frozen or fresh or leftover. I chop and toss into the soup and simmer til all the veggies are tender. For me, it's not veggie soup if it doesn't contain onion, carrot, and cabbage (and sometimes that's all), but I also add whatever else I've got - diced beets, corn, peas, potato (not much of those) diced tomatoes, green beans, kohlrabi, broccoli, cauliflower.

When I make fresh salsa, especially if I make too much and won't be able to finish it in a few days, I throw that into some chicken broth or spicy V-8 (or a bit of both), with some leftover meat if I've got some. A few weeks ago, I made a salsa that contained sweet corn, black beans, diced cucumber and avocado as well as the usual tomato, onion, cilantro, and jalapeno. I wasn't sure how the cucumber and avocado would be in the soup, but I thought "what the heck," and it turned out to be one of my best ever left over soups. The avocado was creamy and cucumber cooks up almost indistinguishable from cooked zucchini (although with cucumber I always remove the seeds first, especially before putting into a salsa or before cooking).

EZMONEY
08-01-2009, 10:45 PM
AWESOME IDEAS!!

keep them coming!

bacilli
08-01-2009, 10:52 PM
My go-to quick soup is a minestrone. Veggie broth, kidney beans, onion, garlic, celery, peppers, fire roasted tomatoes, carrots, corn, and potato if I'm in the mood, or whole wheat pasta. Add a spoonful of pesto to the bowl and it's super tasty.

I freeze my pesto in ice cube trays, then pop them into a bigger bag. By the time I get around to warming up my soup, the pesto has thawed. Mmmmm.


My second go-to is leek and potato soup, with a pine nut "cream".

lizziep
08-01-2009, 10:54 PM
i second that Fireside white bean soup- but i used to use ground turkey instead of sausage. it's really yummy. and even i can make it- and i'm the soup ruiner!

Clydegirl
08-01-2009, 11:51 PM
Gary I have a great lentil soup recipe. Very easy, ready in 30 minutes.

Just hold on I will get back to you :)

EZMONEY
08-02-2009, 12:06 AM
Love-love all the ideas....can't wait for more!

Clydegirl
08-02-2009, 12:13 AM
Here it is. I always add extra carrots and I don't drizzle the oil at the end. Use the cilantro it gives the soup a great flavour. Very good for you and low in points.

http://www.thathomesite.com/forums/load/recipex/msg01194237835.html?16

I use cayenne pepper as I like it spicy. Really easy to make.

gillyhicks115
08-02-2009, 12:17 AM
I know I'm not contributing to the convo, but this is my first post and was just wondering how to get those cool time line weight loss things in your posts?

EZMONEY
08-02-2009, 12:31 AM
Thanks Big Bird...what is the difference between red and regular lentils?

Clydegirl
08-02-2009, 01:06 AM
Thanks Big Bird...what is the difference between red and regular lentils?

I buy red lentils at a local indian grocer. They are very bright and not dull. They cook much faster than brownish lentils. You can use either whatever you have on hand.

Also I don't blend mine as I like it a thicker consistency.

dutchgirl
08-02-2009, 03:46 AM
EZ (and others), I have a nice soup recipe for you, it's a version of minestrone:

1 tbs vegetable oil
2 leeks cut in thin slices and washed
2 sticks celery, sliced
2 cloves garlic, peeled and crushed
1 can tomatoes, chopped
7.5 cups vegetable stock (I use chicken instead)
3 oz. dry pasta (like macaroni or small penne)
7-8 oz mixed green veg, like peas, green beans, sugar snap etc., cut into 1" lengths
1 can flageolet beans, drained and rinsed (have used others in the past, flageolets can be hard to find here)
1 tbs pesto
freshly ground black pepper
6 tbs freshly grated parmesan to serve

heat the oil in a large heavy-based pan, add the leeks, celery and garlic and cook over low heat 6-8 minutes.
add the tomatoes, stock and pasta, bring to a boil and cook, partially covered, for 8 minutes.
stirr in the green vegetables, flageolet beans and pesto and cook for 2-3 more minutes.
Season with pepper
To serve, sprinkle parmesan on top.

Makes 6 serving ( and quite generous ones), at 161 kcal. per portion
Very yummy

Also I just lookedon eatingwell.com, a site I use a lot because all their recipes have nutritional information, and they have 2360 soup recipes! That should keep you going for a while.

bacilli
08-02-2009, 10:01 AM
Red lentils don't usually hold up well for long cooking either. They start to break down a bit so soups with them have a creamier mouth feel.

The next soup I'm going to try is this one:

White Bean Chili

1 yellow onion, chopped
1 carrot, chopped
1 bell pepper, chopped
2 cloves garlic, minced
3 jalapenos, minced
3 tbs chili powder
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp cayenne
28oz crushed tomatoes
1 c water or veggie stock
4 1/2 c cooked cannellini beans

Add the onion, carrot, peppers, and garlic in a spray of olive oil or a few tbs of water, cover pot and cook until tender, about 10 minutes. Add spices, stir for 2 minutes. Add tomatoes and water, bring to a boil. Reduce heat to low, stir in beans. Cover and simmer until tender, 45-50 minutes.

EZMONEY
08-02-2009, 10:20 AM
This look great gals ~ THANKS!!!

I hope some of you are getting good ideas for yourselves too.

Onederchic
08-02-2009, 10:49 AM
I am, thanks :D

EZMONEY
08-02-2009, 05:37 PM
Well I have been hungry for chili so I planned to make it for my lunches before the thread. I stuck to my plan and made my "quickie" batch.

I also did some grocery schopping after church and the cheapest soup, other than generic or Campbells condensed, was Healthy Choice at $2 a can today. All the others were $2.50.

So here is the cost for the 7 servings (my soup thermos)....$1.15 :carrot: per serving. Half price...PLUS...my chili has way more stuff than the others...not saying it's healthier ;)

V-8 Juice $2.50

2 cans organic chili beans $2.00

1 Can Tomatoes with chilie's $1.50

1 pound hamburger bought on sale/bulk $1.00

1 package French's chili mix $1.00

Total ~ $8.00

Now I know I could stretch it out and still have more in my thermos than the canned brands. Another can of tomato sauce and more water I could probably get 10 servings.

Cheaper but.... I wish could still get cans for $1 to $1.25 at the neighborhood grocery. I really don't need to do the Costco trips as much since the kids all ditched us!

pucedaisy
08-02-2009, 06:26 PM
my favorite, EASY (because i know you are LAZY!), and suitable for your charlie brown thermos OR your best china:

caraway cauliflower soup

butter or olive oil (just enough to saute the onion)
1 onion, thinly sliced
1 yukon gold potato (or similar med. size, waxy-ish potato), peeled and diced
1 head cauliflower, separated into florets and chopped
2 teaspoons caraway seeds
1 quart chicken stock, veg stock, garlic stock, whatever (even water)
lemon
salt

saute the onion in the olive oil or butter (1-3 TBSP, whatever suits you) over medium heat. add caraway seeds and saute until onion is soft (5-10 min). add cauliflower and potato, stir. add stock to cover (and salt as needed. you can always add later) bring to a boil and then simmer til veggies are tender, 20-30 min. puree til smoooooth in batches in a blender (preferred) or use a food processor or immersion blender. reheat in the pot and add lemon juice, salt and pepper to taste. lemon juice really brightens the flavor if it seems dull.

you can save some of the cauliflower florets from the beginning, if you want, and steam or blanch them and then add them to the soup if you want something to bite in the pureed soup. you can add rye bread croutons (yummy!). chives are nice on top, or whatever herb you want. you can saute a little diced tomato to put on top for some color.

ive made this soup with ginger and powdered coriander instead of the caraway for an indian meal (finished with cilantro.) basically anything will probably work in this formula, though the caraway is so nice and unusual:

saute onion and choice of herb/spice/seasoning
add chopped cauliflower and potato (or whatever veggie you want. i make carrot soup this way a lot, without potato- just sliced carrots- great with cumin and mint)
add broth
simmer
puree
add lemon, salt, etc to taste


it is low calorie, low fat, but creamy deliciousness!!!!!

devadiva
08-02-2009, 06:46 PM
GAZPACCHO anyone
6 tomatoes diced,2 cucumbers peeled and diiced,1 6oz jar roasted red peppers drained ,2 jalepenos seeded and diced[I leave seeds I like hot],2cloves garlic[or equivilent],1 onion chopped,2 cups tomatoe juice[I use low sodium], 1/2 cup lime juice,2 tsp cumin,,1/2tsp cayenne pepper,1/2 cup chopped cilantro.....mix in bowl then put in blender or food processerand blend chill and HOPE YOU ENJOY I love this cold soup only 50 calories a cup great with a sand or a salad.

harrismm
08-02-2009, 09:20 PM
...I think EZ carries a Boston Celtics thermos.....

EZMONEY
08-02-2009, 09:37 PM
...I think EZ carries a Boston Celtics thermos.....

I do :carrot:...it's full of looooser ;)

nakedmango
08-02-2009, 10:26 PM
Mmmmmm, I looooove soups!

I'm veg, but here (http://www.eatingwell.com/recipes/chicken_tortilla_soup.html)'s a link to a tortilla soup I modified (tofu instead of chicken).

This wild mushroom bisque (http://www.vegetariantimes.com/recipes/8306?section=) recipe is already veganized (using soy milk) but you can put cream in instead (and to make it less fancy, you can use regular onions instead of shallots).

The most expensive ingredient in this totellini and spinach soup (http://www.vegetariantimes.com/recipes/8278?section=) is the tortellini, but it makes a lot, and anything that gets more leafy greens in my diet is worth it to me!

This (http://books.google.ca/books?id=tjN8uJETBpIC&pg=PT168&lpg=PT168&dq=sun-dried+tomato+soup+veganomicon&source=bl&ots=tyFdwYOv5T&sig=-xhlbdYtgxfFVGbtxtoX7sl9iE4&hl=en&ei=Ljp2SpvsNIaUtgf2mtWWCQ&sa=X&oi=book_result&ct=result&resnum=1#v=onepage&q=&f=false) is "regular" tomato soup, but adding sun-dried tomato gives it unepected depth of flavour. Since it's from a vegan recipe book, potatoes are added to give it "creamy" texture (and happens to reduce the calories too). Use cream instead if you prefer it.
(I hope the link works--it's a "book preview", select pages of the book posted online. Give me a shout if it dosn't work for you and I'll dig up a link for a similar recipe.)

Enjoy! :)