So, many of you have been asking how we stay within our food budget (which is miniscule) so I thought I would share recipes. Last night, Ann K and I kind of cheated because our roommate Chris had brought home several "expired" cans of vegetables--aka non-perishables-- from work. So, we already had cans of vegetable broth, peas, and corn. We bought potatoes, carrots and canned diced tomatoes. We found some whole wheat pasta in our pantry. So....
Vegetable soup for 10:
1 can vegetable broth
1 can corn
1 can peas
1 can green beans
1 can diced tomatoes
3 potatoes, diced (not peeled)
3 carrots, diced (peeled)
some pasta (as much as we felt like)
some spices (basil, thyme, bay leaf, and my Sunny Spain blend from Penzey's)
some water, because there was not enough liquid.
Directions: Put everything in a pot. Cook on medium low for 45 minutes. Serve with a loaf of bread and some butter.
* We do not salt things (and usually do not eat canned food) because some people do not want too much sodium, so everyone salts their own meal.
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