Thanks to my ongoing pain, I’ve started seeing a chiropractor again and am losing weight to take pressure off of my lower back. That means I keep my eyes out for low calorie meals that still taste awesome. Most recently, I successfully made some amazing vegetable soup. To make a big pot, here’s what you’ll need.
- Olive oil (1 tablespoon) – $Neglible
- Celery (3 stalks) – $1.50
- Garlic (1-4 cloves…I love garlic, so I go big) – 50 cents
- Onion (1) – 50 cents
- Carrots (to taste…I used a third of a bag of baby carrots) – 50 cents
- Broth of your choice (44 ounces) – $2.50
- Diced tomatoes (1 can…14 ounces) – 50 cents
- Tomato sauce (8 ounces) – 50 cents
- Potatoes (1 large or 2 small) – $1
- Cabbage (to taste…I did half a head) – 50 cents
- 3 bags of frozen vegetables (I used peas, carrots, and a mixed bag) – $3
- Garlic powder (1 tablespoon) – $Neglible
- Onion powder (1 tablespoon) – $Neglible
- Pepper (2 teaspoons) – $Neglible
- Thyme (2 teaspoons) – $Neglible
- Creole seasoning (1+ tablespoons if you like the flavor…I love it) – $Neglible
- TOTAL = $11 for 12+ servings!
- Chop up the celery, garlic, onion, and carrots.
- Sauté those in the pot with a little olive oil.
- Throw in EVERYTHING ELSE – the broth, diced tomatoes, tomato sauce, potatoes, cabbage, the three frozen bags of vegetables, and the seasonings.
- Bring the entire pot to a boil while stirring every few minutes.
- Turn the heat to low for another 30 minutes (until the potatoes are where you want them).
I paired it with my beer bread and it ended up feeding 4 hungry adults for a dinner and we had nearly a half pot left! It’s low calorie and can be vegetarian as long as you use vegetable broth instead of chicken and/or beef broth. 🙂