As the first week goes by, I can honestly say that Frugal February is starting out really well. I was lucky that I had stocked up on meat, which has lasted us 2 months. I did however get some great deals on some whole chickens! I also have plans to make an awesome dessert in the crock pot as well! Stay tuned!
Wicket and Stevie have been getting along famously. Stevie takes care of his little brother Wicket as if they actually were related.
Today I am posting a soup recipe. I absolutely love soups and this one cost me about $8.00 to make and yielded about 10 servings. That’s 80 cents per serving!
Here is what I used;
- 2 packs (about 2.5 C) of pre-cut veggies (root veggies)
- 1 carton (900 mL) of Campbell’s Veggie Broth
- 1 C of frozen spinach
- 3 large carrots – sliced
- 900 mL water
- 3 cloves garlic – crushed and chopped
- 1 tbsp pink salt
- 1/2 tbsp parsley flakes
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tbsp pepper
- 1 1/2 C noodles – I used egg noodles and bug shaped pasta
- 1 tbsp Worcestershire sauce
First put a large pot on the stove and turned the dial to medium. Add the olive oil, garlic and parsley flakes.
When the garlic is slightly brown add in the veggie broth, water, pepper, salt and veggies. Turn the heat up to high.
Stir in the spinach, Worcestershire sauce and lemon juice as the broth starts to boil.
Let boil until veggies start to soften. Taste the broth to make sure it is to your taste – add salt and pepper if need be. Lower the temperature slightly so the soup is a rolling boil. Add your noodles and continue boiling your soup.
Once everything is cooked and the soup is to your tastiness, serve immediately or store for up to 5 days in the fridge!