Soup/Chili Recipes

Speedy Chili
Here's a recipe my family loves for a speedy chili.

1 lb. ground beef ($.99)
1 can diced tomato with chilis (store brand $.50)
1 8 oz. can regular tomato sauce (store brand $.39)
1 c. water
1/2-1 onion, chopped (pennies)
1 green pepper, chopped (as little as $.30/however, when on sale I chop a bunch & keep in freezer so I don't have to pay the higher prices when I need one)
2-3 cloves garlic, chopped or minced (pennies)
3-5 tbsp chili powder
salt, pepper, onion & garlic powder, and cumin to taste.

In a dutch oven brown ground beef with onion, green pepper & garlic. Drain. Add tomato sauce, diced tomatoes, water & seasonings. Bring to a boil & then simmer approximately 20 minutes. While simmering I shred cheese to go on top. If in a hurry I warm flour tortillas; if more time I bake a quick cornbread recipe. Add a salad & you've got a quick meal. Leftovers are great
as "Frito" pie or chili dogs!

Submitted by: Carla

Cheddar Wurst Soup
This recipe was originally made with bratwurst and real potatoes
until my daughter altered it to her liking.
It is a real favorite of ours.

1 lb cheddar wurst sliced ( 2.50)
12 slices individually sliced american cheese (1.69)
1 can green beans ,drained (.39)
2 cans cream of potato soup (1.25 a piece)
1can milk, use bean can (pennies)
1 can water, use bean can

Slice cheddar wurst add other ingredients cook on med low stirring often (to prevent scorching) till heated through.
This serves 7-8

Submitted by: Connie Garkow

Cabbage and Barley Soup
(makes 4 hearty servings)

1 medium onion, coarsely chopped (approx. 25 cents)
1/2 medium head of cabbage, coarsely chopped (approx. 50 cents)
1/2 cup barley (approx. 25 cents... about $2 for a small box)
3 cubes beef bouillon (approx. 10 cents.... I buy the jars of store brand and stock up when they are on sale)
1/2 cup of catsup (just pennies if you buy store brand on sale or use coupons)
3-4 cups water (enough to cover the cabbage and make broth)

I usually make this from ingredients around the house, so I am estimating the cost. Throw it all in a pot, bring to a boil and cook about 30 minutes. It sounds too good to be true, but my family (not big on either soup or cabbage for the most part) just LOVES it. Serve with a nice loaf of crusty homemade bread and you have dinner that's practically free!

Submitted by: A. Flynn

Mama's Meatless Chili
1 can chili beans in gravy (.89)
1 can kidney beans (.89)
1 can stewed tomatoes (.67)
1/2 cup sliced celery (pennies)
1/4 cup diced onion (pennies)
1 Tbsp chili powder (pennies)
1 cup cooked rice (pennies)
salt to taste
(optional) sour cream, grated cheese, hot sauce

In sauce pan, cook celery, onion and tomato for 5 minutes. Add everything else but rice, sour cream and cheese. Cover and simmer for 15 minutes. Add rice, put into bowls and top with any or all of the "optionals".

Submitted by: Heather Cavallin

Cabbage Soup
1 large can V8 type juice (store brand 88 cents)
1 packet dry onion soup (40 cents)
1 onion (pennies)
4 carrots sliced (pennies; you can use as many/little as you like)
4 stalks celery (pennies; same as above)
1 head of cabbage (about $1.00; use as much or as little as you like)
1 package frozen spinach (40 cents) or a bag of fresh (1.00)
1 green pepper, chopped (50 cents)
approximately 4 cups of water; it varies according to how much veggies you use.

Combine all ingredients in pot and cook over medium heat for about 1 hour. You can take out any vegetable and substitute with more of another. There are many variations to this wonderful soup.

Submitted by: Susan Sheppard

Potato Soup
Here in the Milwaukee area we have a store called Pick and Save every so often they sell a 10 pound bag of potatoes for only 99 cents! Now there's a deal a true miser can't pass up. This is our favorite costs-next-to-nothing recipe for potatoes soup.

1 garlic clove minced or crushed if you're in a hurry
4 cups water
2 cups kale sliced and coarsely chopped
1-1/2 tsp salt

Bring to a boil, turn down and simmer about 8 minutes.

1 pound diced potatoes

Add to simmering kale broth and cook until tender. Now serve. Couldn't be easier or cheaper. My kids love it!

Submitted by: Andrew Matthels

Miserly Soup
My son loves canned pasta but he never finishes the amount in the can and he doesn't like it reheated. Instead of wasting it I add it to my odds and ends in the freezer. When I have enough odds and ends I make soup with them. I use one can of Vegetable Broth or any broth you like. Then I add the left over canned pasta as well as anything else I have saved from various meals. If the leftovers can make a meal or the bulk of the meal I save them for another meal but sometimes you have 1/2 can pasta, a few beans,1/2 cup peas, etc. I continue to add whatever I have. Usually about 4 different things. Last time it was Vegetable Broth,1/2 can pasta,1/2 cup rice and 2 left over sausages. I always add a little extra water. Since there is only my son and I, I don't make large amounts. This makes a great soup and its different every time. I serve it with bread and butter or sometimes I make biscuits. Its up to you! Enjoy.

Submitted by: Kellee Ganci

Frugal Chicken Soup
2 Packages Chicken flavored Ramen noodle soup mix (approx 40 cents)
1 cup leftover chicken or turkey (a few cents)
1 can of mixed vegetables (29 cents a can at Aldi)

Make soup as directed on package using the liquid from the vegetables and adding water to make amount called for. At the end of cooking time add the chicken and veg. Remove from heat and serve. This makes 4-6 servings depending on the appetite of family members. For only about a dollar or so this can be a healthy meal. Serve with bread or crackers which are also budgetwise.

Submitted by: Cindy R Offenstein

Homemade Chicken Soup
1 whole fryer chicken (.79 a lb. on sale)
1 bag carrots (.50 a bag)
1 bunch celery (.50 a bunch)
1 onion (? not much)
1 cup rice or barley (about .20, I buy in bulk)
1 can chicken broth (.59 store brand)
enough water to cover everything
salt, pepper, and garlic salt to taste (pennies)

Crock pot fryer chicken for about 3 hours on high in broth, salt, pepper, and garlic salt. (I put it on before leaving
for church, and it's done when I return)
Remove chicken from bone. (very's very hot!)
Cut up carrots, celery and onion into bite size pieces
Add to broth
Add rice or barley
Replace chicken in pot, and cover water
Add seasoning to taste.
Crock pot for another couple hours to allow vegetables to cook, and flavors to blend.

Serves a LOT!
We have 5 in our family, and we all eat it for dinner, then have enough left over for everyone to have lunch the next day. It freezes very well, and still tastes wonderful when reheated.

Cost per serving: about .50 (It's about $5.00 for the whole recipe, and it feed each of us at least two bowls a piece.)

Submitted by: Larissa Gallagher

Quick And Cheap Soup
2 cans Chicken noodle soup (.39 at Sav-a-lot)
1 Can mixed vegetables (.39 at Sav-a-lot)
1/8 of a small onion chopped up
A touch of garlic, salt, and pepper.

I stir all this together in a medium size sauce pan. I serve this with salad. (all the vegetables come from a small garden in the back yard). This meal is usually enough to feed me, my husband and 3 1/2 children. Ages 1 1/2 to 13 1/2. I serve this meal at least once a week. In the winter I serve this with store bought vegetables.

Submitted by: Michelle Shouse

Taco Soup
serves 3-10 people @ approx. $2 per person

3 lbs browned chuck - drain fat
1 pkg Hidden Valley Ranch dressing mix
1 pkg taco seasoning
2 cans kidney beans - drained
2 cans chili beans - drained
2 cans diced Rotel - not drained
2 cans yellow hominy - drained
1 can tomato sauce optional to add liquid
tortilla chips
sour cream
shredded cheddar cheese

In large pot or crock pot put ground chuck and all other ingredients. Heat to desired thickness. Usually somewhat like chili. Serve over tortilla chips or use chips to dip soup. Top with chedder cheese & sour cream. For 2-3 people subtract 1 can of everything.

Submitted by: Pam Kirby

Basic Pasta Fagoli
Here is a tasty and nutritious quick cheap meal that we were raised on. It is a basic version of Pasta Fagoli (Pasta and Beans). It is a hearty soup, It costs about 65 cents per serving, and this recipe serves six people.

1 pound Ditalini (may substitute elbow Macaroni)
2 (15 ounce) Cans Hunts or supermarket brand Tomato Sauce (Not Spaghetti Sauce)
1 can chicken broth
1 can progresso cannellini beans (may substitute great northern or navy beans)
1 ounce extra virgin olive oil
2 cloves crushed garlic
1/8 tsp. oregano
1/2 tsp.salt
1/8 tsp. crushed red pepper (or may use ground black pepper)

In a 2 quart sauce pan, sauté garlic and oregano in olive oil over medium heat for about 30 seconds. Do not brown. Add tomato sauce, chicken broth, and beans. Add salt and pepper, and simmer for 10 minutes to blend flavors. Cook pasta according to package directions. I usually prepare it "al dente," (with a little bite to it, but no crunch). Drain Pasta, and return to pot. Add tomato/bean mixture, and serve. May sprinkle with Parmesan cheese if desired.

Submitted by: Gail Seals

Hearty TVP Soup
I have been using TVP as a meat substitute and I have a great recipe that my family loves!

1 cup broth - vegetable, chicken or beef - 10 cents a cube or so
1 can red kidney beans - about 59 cents can, less if you soak dry beans overnight
on leaf
1 cup TVP granules - about 30 cents a serving, found at health food store
1/2 onion
2 Tbsp olive oil
1 tsp each salt, oregano,basil
1/2 tsp marjoram
1 cup frozen peas - and/or other vegetables like carrots, potatoes, even corn
1/2 cup left over rice - 25 cents a serving
1 cup leftover pasta - any kind, though I prefer small shells
1 can crushed or diced tomatoes - 49 cents

Heat beans, bay leaf, spices, and broth in a large pot with one quart water. Saute onions with olive oil until soft, then add to kettle. Once boiling add frozen vegatables, tomatoes, and leftover rice and pasta. Turn down heat to medium. Separately mix TVP granules with 1 cup hot water. It will double in size. Add to soup. Add more water as needed. This makes enough of a hearty soup to feed four hungry people! Good way to use up any extra rice or pasta. Can be served with parmesan cheese sprinkled on top. Sometimes we add cut up chicken to the mix. And hey - this is very healthy!!

Submitted by: Jody White

Pumpkin Soup
This soup comes out very creamy despite the absence of milk (a plus for my lactose-intolerant daughter) The only purchased item was the cheese. The rest came from my garden so I had to estimate the prices.

Pumpkin Soup mades three servings
1 small onion, sliced (25cents)
3 small potatoes (6 oz by weight), peeled and diced (25 cents)
1 ½ cup water (free from my well!)
2 cups (l lb) pumpkin (50 cents or free from the garden)
gruyere cheese (for topping, use as much or as little as you wish) $1

Saute the onion in a little butter, add the potatoes, water, and pumpkin. Cook until warm and potatoes soft (and all lumps thawed if pumpkin was frozen). Put in blender and whiz till smooth. Return to pan and heat till hot. Top with shredded gruyere swiss cheese (a must!)

Submitted by: Linda Troia

Barbecue Lentils
(Posted by Erbie at Vegsource, I tried it and it was wonderful)

1 lb green lentils
Cover with water according to package directions and cook until tender. Pour one full bottle of BBQ sauce in pot. Heat through. This is good as a BBQ Lentil Soup the first day; and the next day is great as sloppy joes.

Submitted by: Stephanie

Frugal Fathers Tuna Chowder
2 cans of tuna (light is fine and less expensive)
1 large onion chopped
1 can of mixed veggies (or frozen or
fresh is you have)
A pinch of sage
a pinch of thynme
pepper to taste
1 can of corn
2 cups milk (any kind you have)
1 can chicken broth

Saute all your veggies in a soup pot
Drain the tuna and save the liquid (use tuna in water only)
Add tuna water and broth, let simmer.
After 10 minutes add tuna corn and milk. Simmer and other 10 minutes.

Serve with salad or bread (day old is great for dipping in this soup)

Submitted by Stephen Chaleff aka The Frugal Father (tm)

Potato Chowder
3-6 Slices of Honey Ham
3-4 small Potatoes already cooked previously
1-4 cup Corn ( frozen peaches and cream variety is what I used)
1-4 cup Butter
1-4 cup Flour (thickener)
2 cups Milk
Salt and Pepper to taste
Garlic Cloves(1-3)
1/2 small onion
Dash of paprika

Method: First you chop all ham and potatoes (cubed looks good). Next in your blender you are going to puree that onion and garlic together with a small amount of water ( oh, maybe 1/4 cup?). Then in a med. sized saucepan you are going to melt your butter, slowly so that it does not brown, (med heat), and sauté your puree in this for 1-2 minute/s. Gradually add flour to the butter so that it incorporates smoothly. Next, you are going to add the milk gradually so you do not end up w/lumps. Next you can add your corn, ham, and potatoes. Let this simmer for about 10-15 minutes or until corn is cooked. One thing we have found about this is it is a sweet tasting chowder this is due to the sweet ingredients such as 'Honey Ham' and 'Corn'. You will need to adjust the salt accordingly.

This is a very easy last minute idea if you have these few items on hand. As well I have a range of children(5) and age groups here, the kids loved this. The picky babies even loved this. If you serve this chowder with bread you will have all 4 food groups here. It freezes well and serves 4. I was asked for this recipe and those who got it love it.

California Veggie Soup with a Twist
1 bag California mix veggies .99 store brand
1 lg onion chopped
3 med. potatoes peeled and cubed (more if you wish to stretch it further)
2 t. salt
Cover with about 1" of water and cook till tender.
Do not drain. Add 1 can evaporated milk .40 and let return to a boil. Thicken slightly with flour or corn starch.
My family likes to eat a bowl with a spoonful of cottage cheese mixed in.
serves 4-6 cost about $2.50 to feed the family

Submitted by: Beth

Quick'n'Tasty Black Bean Soup
I found this recipe in a magazine, and it has a wonderful flavor, is very nutritious, (with almost no fat,) quite filling and cheap to make. It also takes less than 15 minutes to prepare.

1 can (19 oz) black or black turtle beans, drained and rinsed
1 1/2 cup chicken broth
3/4 cup chunky salsa
1/2 cup corn niblets
Dash of hot sauce (optional)
Squirts of fresh lime juice (optional)
1 cup shredded Cheddar, Colby or Monterey Jack cheese
1/8 cup finely chopped green onion

Combine first 5 ingredients in a saucepan and heat thoroughly. Spoon into 4 bowls. Add lime juice. Combine shredded cheese with green onions. Portion on top of each serving. Enjoy!

TIP: Serve with wholegrain bread or crackers to have a complete four food group meal.

Submitted by: Karen from Canada

Salmon Stew
This recipe is one of my all time family loves it, its inexpensive, and fast.

2 cans salmon (1.00 each), deboned and skin removed if preferred
1 stick butter (.40)
1 medium onion, chopped (.40)
1 medium potato, chopped finely (so it will cook quickly)
1 quart milk (1.49)
about 1 T Greek seasoning OR, if you don't have Greek seasoning, salt, pepper, pinch garlic powder and dash oregano

Melt butter in large pot over med-low heat, add chopped onion and potatoes, stirring often to keep potatoes from browning, cook until potatoes are tender and onions are opaque, add salmon , cook about 2 min, stirring constantly, add milk and seasonings , cover, lower heat and simmer 15 min. or until heated through stirring occasionally
This recipe serves 5 in my family. We eat it with saltines or if they are really hungry we will make a salad to go with it. If you have leftover it is great reheated for lunch the next day!

Submitted by: Angel

Taco Soup
This is not my original recipe, but it's a family favorite, quick, low-fat, tasty, hearty, filling, and makes a LOT, at least 15 cups at about $.60 a cup. It freezes well and is even better reheated. (I'm in the Bay Area, CA, so prices may be cheaper in your area!)

1 lb. ground turkey or beef (about $1.50 on sale)
4 cans of beans, rinsed and drained--I use 2 cans pinto, 1 can kidney, one can black, all bought in bulk on sale about $.50 each
1 can broth if you like a thinner broth (veggie, chicken, or beef, your choice, about $.50)
28 oz. can diced tomatoes in juice (under $1.00)
6 oz. can tomato paste ($.50)
1 can corn, drained and rinsed ($.33)
1 can mild green chilis ($.75)
1 onion, chopped (pennies)
1 green pepper, chopped (about $.35)
1 stalk celery, chopped (pennies)
1 packet taco seasoning ($.25 on sale)
1 packet Hidden Valley Ranch dressing mix (about $.75)

Brown turkey or beef in a stock pot, drain in a colander, and rinse extra fat off. While beef is draining in colander, add onions, green peppers, and celery to the stock pot. Add everything else, including beef, and bring to a boil, stirring. Simmer for at least 20 minutes, covered, longer if you like. Enjoy! :)

A tasty way of serving this is to bake potatoes and serve a cup of taco soup on top, sprinkled with onion and cheese. YUM!

Lentil Soup
This is healthy and suitable for vegetarians.

1 lb. bag of lentils (1.00 at most groceries)
1 onion (.60)
4 cloves garlic (.50)
a few potatoes (1.00)
a carrot if you like them
2 T. brown sugar
salt and pepper

Dice and sauté vegetables in olive or vegetable oil. Add six cups of water and lentils, brown sugar and any other spice you have on hand (for example curry, cumin, cayenne, etc.) Simmer on low heat until lentils are tender. Make extra special by serving over brown rice. Entire meal costs less than 5.00

Submitted by: Layla

Fiesta Soup
1 1/4 cup water
1/2 cup spaghetti sauce or tomato sauce (20 cents)
1/2 bag of fiesta frozen vegetables (corn, black beans, brocolli and peppers)
50 cents
1/2 cup cooked rice (10 cents)
1/4 tsp garlic salt (1 cent)
1/2 tsp cumin (3 cents) optional
1/2 tsp butter or margarine (5 cents)

Cook until it bubbles on medium heat stirring regularly. Reduce heat to simmer and simmer for 10 to 20 minutes.
Good reheated. Makes four servings. Approximately 25 cents per serving. You could also add a little green onion or leftover vegetables if youlike such as corn, peas, or green beans. Rice and beans make a good protein combination.

Submitted by: Julie Lawye

The Frugal Fathers Quick Pea Soup
One 16 oz can of peas
one 16 oz can of chicken stock/broth
1 teaspoon of dry dill
pinch of sage
pinch of cumin

Empty can of chicken broth into pot start to heat and add teaspoon of dry dill.
Empty peas in with liquid contents of peas into a blender and puree, once pureed add to simmering broth.
Add a pinch of cumin and sage in desired.
Salt and pepper to taste.

This recipe is quick and full of fiber plus, it tastes great. Makes two servings.

Submitted by: Stephen Chaleff aka The Frugal Father [email protected]

Italian Bean Soup
I love this soup. It not only is very flavorful, but easy and inexpensive to make. We live in Connecticut and things are very expensive at the grocery store here. I have had to learn to make my dollar stretch without sacrificing good tasting food for my family.

1 cup dry great northern beans (.35)
1 cup dry red beans (.35)
1 28-ounce can tomatoes, cut up (1.15 but cheaper if you make your own from a garden)
1 medium onion chopped (.14)
2 tablespoons instant beef bouillon granules (pennies) I usually freeze
homemade beef stock into ice cubes and use 2 for this recipe.
2 cloves of garlic, minced (pennies)
2 teaspoons Italian seasoning, crushed (pennies)
1/4 teaspoon black pepper (pennies)
1 9-oz package frozen Italian-style green beans or cut green beans (.99)

Rinse dry beans. In a Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse the beans. (You may also soak beans overnight in cold water in a covered pan, then drain and rinse.)

In a 3 1/2 or 4 quart crock pot/slow cooker combine beans, 4 cups fresh water, undrained tomatoes, onion, bouillon or beef stock, garlic, 2 teaspoons Italian seasoning and pepper. Cook uncovered on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2 hours or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes on high-heat setting or till beans are tender.

Submitted by: Mazella J

Shavon's Christmas in July Chicken Soup
This is a fairly quick and easy dinner, created during a cold snap in the middle of July in Northern CA. I used the broth left over from boiling a chicken the night before, hit Oakland's Chinatown for $3.00 worth of extra ingredients, and created...

Six cups chicken broth (free--leftovers)
Two cups water (free)
Four 1/4 chicken portions (~$1.00 in Chinatown)
1/2 pound mushrooms, sliced ($1.00)
1/2 pound Bok Choy / kohlrabi, chopped ($1.00)
6 cloves of garlic, sliced (free--in the fridge)
Salt and pepper to taste

Put the chicken broth and water in a large pot. Skin the chicken and remove as much fat as possible. Add some salt and pepper and add the chicken to the broth. Add three of the sliced garlic cloves to the pot as well. Let cook on medium heat for about 20 minutes.

When the chicken has cooked to the point that it's falling off the bone, remove the meat and bones. Cut (or pull) the meat into bite size chunks, then put it back in the broth and discard the bones. Add the mushrooms, the Bok Choy, and the rest of the garlic and simmer for an additional 10 minutes. Taste the broth every so often and season as necessary. Serve hot. Should serve about four to five, maybe more. About $1.33 per serving.

My dad loved this soup. As I was leaving the house, he asked, "Are you taking this to [my fiancé]?" When I answered "No", he smiled rather smugly and went back for his second bowl. My mom had one, and I ate the some as lunch and breakfast. My fiancé got the last of it after all, describing it as "unusual". But he enjoyed every bite.

Submitted by: Shavon Walker

Smokey Sausage Soup
1lb Smoked Sausage (2.50)
Any varity works and one is always on sale for 2/5.00
1 Onion (.50)
1 Green bell pepper (.50)
1 Red bell pepper (1.50)
4 Carrots (.50)
2 Cloves of garlic (.20?)
1 Box chicken broth (store brand 1.50) plus 1 can chicken broth (.49)
1-1.5 cups of rice (.30?)
2 TBSP Olive oil Salt and pepper

Mince or process all veggies. Keep garlic seperate. Cut smoked sausage into bite sized pieces. I cut mine pretty small to help keep the soup a uniform consistency. In a big pot allow oil to heat up then add carrots, onion and peppers. Sprinkle salt over the veggies to help them soften quicker and sweat veggies over medium heat, stirring often. When veggies are considerably softer, add Smoked Sausage and rice and crank heat up until things start a quiet sizzle. Stir in rice and allow it to absorb some of the veggie liquid and turn a bit opaque. Next add the minced garlic, give a quick stir and add all broth. Bring soup to a boil, stir well, cover and simmer (no peeking!) for 15-20 minutes or until rice is tender. This recipe costs about 8 dollars to make but makes 8 full bowls. So, 1 dollar per 2 cup serving but has huge nutritional value. My 10 year old asks for it for his birthday. I make it at least once every 2 weeks.

Heather, SAHM of 3

Homemade Tomato Soup

Tonight, when I woke up I decided to try something different. Making my own tomato soup. A 1-quart can of
tomato juice is only 99 cents, so I could make a huge batch for not much more then $1. Which would translate
into well less then $1/day once served up.

To make it in the microwave, I started with the "white sauce" (if making it by stove top, this portion is made separately and then stirred into the rest.

* 2 Tablespoons butter (or margarine)
* 2 Tablespoons Floor
* dash of season all
* 1 cup milk
Melt butter (about 30-40 seconds in microwave), stir
in floor until paste like. Slowly add milk stirring
until well blended. Add Season all (or salt and pepper
if you prefer)
Then add
* 2 cups of tomato juice
* 1 cup of water.
Stir together then add sugar to taste.

Estimated cost: 52 cents with crackers (38 cents w/o).

Submitted by: Kevin S., the Prince of Thrift is getting Debt Free 4ever

Pot Sticker Soup
This is a great recipe for leftover meats and vegetables.

Frozen pot stickers
Top Ramen
BBQ Pork
Cooked Chicken
Bok Choy or Napa Cabbage
Green onions

Boil water with chicken packets from the top ramen. Add pot stickers until cooked when floating to the top.
Add top Ramen for 3 mins. Add meat and vegetables and cook for 3 minutes. Serve!

Submitted by: Sue

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