ITALIAN VEGGIE SOUP
I'm definitely a girl that doesn't like to spend a lot on food, but don't get me wrong, I looooooove food. However, being frugal can come in handy when you're hit with unexpected expenses, leaving little room for a large grocery budget. I know I'm not alone on this one. Anyway, as mentioned many times before, I love to make a meal stretch, it's kinda my thing.
Wait, before we go any further we should get this out of the way; this recipe is NOT "Paleo", but it IS gluten-free. I thought about it, and all my recipes posted thus far have been Paleo, but I don't eat Paleo 100% of the time. I eat white rice, quinoa, white potatoes and legumes on occasion, usually in the form of soup.
Now, back to business. There are a few foods that can usually fit any budget and feed a family for days, soup is definitely one of them. Having a huge batch of soup at the ready has saved me time and time again.
This recipe is made whenever I have leftover baked potatoes and extra ground beef from Taco Tuesdays or burger nights. Repurpose your food and you'll find your grocery bill getting smaller and smaller. I love it!
- 24oz. marinara sauce (I use Whole Foods Organic Marinara)
- 32oz. chicken broth
- 15oz. cannellini beans, drained and rinsed
- 1oz. tomato paste
- 1/2 lb. ground beef, browned and drained of excess fat
- 2c. russet potato (sweet potato works too), pre-cooked and cut into chunks
- 2c. carrot, shredded
- 2c. green beans
- 1c. peas
- 1 Tbsp. onion powder
- 2 tsp. garlic salt
- In a large stock pot combine marinara, broth, tomato paste, onion powder and garlic salt, whisking together until blended well
- Add beef, potatoes and carrots to the broth and cook over medium-high heat for until it begins to boil (approx. 10 minutes)
- Turn off heat and add remaining ingredients
- Allow the soup to sit for at least 5-10 minute before serving, allowing the broth to cook the veggies (for softer veggies don't turn the heat off and cook for 10 minutes)