I have a few recipes for inexpensive, diet-friendly dishes. Back when I was broke (not so many years ago), I made a goal of seeing how little money I could spend on cooking and still create something nutritious. This soup was part of that quest. The butter can be omitted, but I think adding a little fat helps with flavor and nutrient absorption. Of course, this recipe can be varied. I’ve found that mushrooms and a 1/2 cup of cooked barley are nice additions.
- 8 cups chicken broth (boullion may be used)
- 1 lb carrots, sliced
- 1 bunch celery, sliced (include the leaves if you love celery)
- 1 small onion, chopped
- 1 lb dried kidney beans, cooked
- 1 bay leaf (optional, really enhances the flavor of the soup)
- 1 6 oz can tomato paste
- 1 T butter
Melt the butter in a dutch oven and cook the onion over medium heat for five minutes. Next add the celery and carrots and cook for fifteen minutes more. Adding the remaining ingredients and simmer until the vegetables are tender. Remove bay leaf before serving.
I plugged this recipe into a recipe calorie calculator at caloriecount.com and these were the results if the recipe were divided into 12 servings:
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