70+ Budget Friendly Soup Recipes - Budget Bytes

Potato Corn Chowder

Jess Rice — Wed, 26 Feb 2025 14:30:00 +0000

I don’t know about you, but nothing beats a big bowl of homemade soup—especially when it’s creamy, hearty, and made with simple, budget-friendly ingredients. Whenever I make this easy Potato Corn Chowder recipe, I know I’m in for a bowl of pure comfort. It’s rich, flavorful, and packed with sweet corn and tender potatoes, making it the perfect meal for a chilly evening—or, honestly, any time I want something cozy and satisfying without a lot of fuss!

Easy Potato Corn Chowder Recipe

When I was at University in Boston, MA, I was a regular at this amazing restaurant on Newbury Street called “The OtherSide Cafe.” They had THE BEST soups, grilled sandwiches, and a range of craft beers, but their potato corn chowder was my absolute favorite. I’ve never been able to recreate it perfectly, but this recipe for creamy, savory, warming potato corn chowder is pretty dang close! And let me tell you, I pinched pennies back in my university days. Had I known this soup was so easy and cheap to make, I would have made it all the time! It’s the perfect vegetarian alternative to my ham and potato soup and is easy to make vegan and dairy-free, too!

Let’s talk about adding dairy to hot soup…because nothing ruins a creamy chowder faster than curdled milk! The key is all about temperature control. If you pour cold milk straight into a hot pot, you’re almost guaranteed to end up with an unpleasant, grainy texture. Instead, I use room-temperature milk. Another precautionary, but optional, step is to temper the milk before adding it to the soup. To do this, whisk a small amount of warm broth into the milk and slowly add it to the soup, stirring constantly.

I also recommend reducing the heat before stirring in the milk and babysitting it to prevent the soup from reaching a boil after the dairy has been introduced. And if you want the creamiest texture, opt for whole milk (as I use in this recipe, but half & half or cream also works), as the higher fat content makes dairy more stable in hot liquids.

Potato Corn Chowder Recipe

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

Course Main Course, Soup

Cuisine American

Total Cost ($5.46 recipe / $0.68 serving)

Prep Time 10

Cook Time 40

Total Time 50

Servings servings (1.5 cups per serving)

Calories 196kcal

Author Jess Rice

Equipment

Large Soup Pot

Ingredients

4 tsp vegetable bouillon* $0.36
8 cups water, hot $0.00
1 yellow onion, diced (about 1.5 cups) $0.90
3 Tbsp garlic, minced $0.17
2 cups celery, diced (about 6 ribs of celery) $0.64
1 tsp dried thyme $0.59
¼ tsp chili flakes $0.06
1 tsp salt $0.01
¼ tsp freshly cracked black pepper $0.05
2 Tbsp salted butter $0.26
1 Tbsp olive oil $0.19
½ Tbsp apple cider vinegar $0.01
1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
12 oz. frozen corn, rinsed $0.98
1 cup whole milk, room temperature*** $0.18
2 Tbsp flour $0.04
1 Tbsp fresh parsley, minced $0.08

Instructions

Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

See how we calculate recipe costs here.

Notes

*I use the Better Than Bouillon brand.

**Dicing your potatoes small will help them cook faster.

***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!

****It’s important that the chowder doesn’t come to a boil. This can cause the milk to separate, which we don’t want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.

Nutrition

how to make Potato Corn Chowder step-by-step photos

Gather all your fresh ingredients: Prepare the vegetable broth by mixing 4 tsp vegetable bouillon with 8 cups hot water.

Sauté the vegetables: Heat a large soup pot over medium-high heat and add 1 diced yellow onion, 3 Tbsp minced garlic, 2 cups diced celery, 1 tsp dried thyme, ¼ tsp chili flakes, 1 tsp salt, ¼ tsp black pepper, 2 Tbsp salted butter, and 1 Tbsp olive oil. Sauté the vegetables in the oil until they start to soften, about 8 minutes.

Cook all together: Reduce the heat to medium-low and add ½ Tbsp apple cider vinegar, 1.5 lbs potatoes (diced small), and 12 oz. rinsed frozen corn. Combine with the garlicky veggies and cook until the potatoes are about half cooked (still have a little bit of bite to them). This will take about 10 minutes.

Add broth and milk: Pour in your prepared vegetable broth and 1 cup room temperature whole milk (make sure your milk is room temperature, not cold!). Scrape up any bits of stuck-on veggies from the bottom of the pot and stir to combine.

Simmer your potato corn chowder (don’t let it come to a boil as this could cause the milk to curdle) over medium heat, stirring occasionally, until the potatoes are fully cooked, about 20 minutes. The smaller you diced your potatoes, the quicker it’ll cook.

Whisk in flour: Remove 2 cups of broth from your soup pot. Whisk in 2 Tbsp of all-purpose flour until smooth with no lumps. Add this slurry mixture back to the pot and stir to combine.

Simmer soup: Simmer the soup until it reaches your desired thickness. Test the vegetables; once the potatoes are fully cooked, the soup is ready to serve! Mix in 1 Tbsp minced fresh parsley, or use it to garnish each bowl as desired. Serve, and enjoy!

Serving Suggestions

When I serve this potato corn chowder, I always finish it with a sprinkle of fresh parsley and a pinch of chili flakes. But I love a little crunch on top, too. Ranch oyster crackers are the perfect topping because they’re super easy to make and completely addictive! Or, you could crisp up some bacon in the air fryer (or your favorite veggie alternative) and crumble it over the top for a crispy, smoky finish. However, no cozy bowl of chowder is complete without some warm, crusty bread on the side. If I don’t have a fresh loaf, I’ll grab a cheap store-bought one, but nothing beats homemade. If you want to try your hand at it, our easy no-knead bread recipe is perfect for dunking!

How to Store

Once cooled, store any leftover potato and corn chowder in the fridge for 3-4 days. You can also freeze it in individual freezer-safe containers for up to 3 months. Just keep in mind that potatoes can become mushy when frozen, so the texture may change when reheated. Thaw it overnight in the refrigerator and gently simmer on the stovetop to reheat.

Carrot Soup

Monti Carlo — Tue, 18 Feb 2025 14:30:00 +0000

Fresh carrots are one of the most budget-friendly and versatile ingredients at the grocery store. So when money is tight, grab a bag of carrots and make this truly outstanding, rich and creamy, warm and cozy roasted Carrot Soup. I used brown butter for nuttiness, cream to add body, and ginger and thyme to elevate the flavors and make it truly extraordinary! The incredible flavor in this carrot soup will blow you away!

“Delish soup. I had a lot of carrots that I needed to work through so I made a double and half sized batch. Absurd amount of soup, really, but I’ve frozen it into single portions and I’m looking forward to making my way through it all this winter season.”
MARLEY

I just love the extra flavor roasted carrots add to this homemade carrot soup. Roasting brings out their natural sweetness and adds a deep, caramelized richness that makes this soup taste like it came from a fancy restaurant…but for just a fraction of the price. Seriously, why grab a can of bland, watered-down soup when you can make a whole pot of this velvety, flavor-packed goodness for less? And because this soup is so incredibly easy to make, I urge you to make a double-batch and freeze the rest for later!

Carrot Soup

This rich and creamy carrot soup recipe features sweet roasted carrots, warm ginger, and nutty brown butter for an out-of-this-world flavor!

Course Dinner, Lunch

Cuisine American

Total Cost $4.71 recipe / $1.03 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 2 cups each

Calories 504kcal

Author Monti Carlo

Equipment

Dutch Oven
Enamelware Sheet Pan
Parchment Paper

Ingredients

2 lbs. carrots $1.96
2 Tbsp olive oil $0.24
1/2 tsp salt $0.03
4 Tbsp salted butter $0.50
1 yellow onion $0.70
1 tsp thyme $0.10
3 cups water $0.00
3 cups chicken broth $0.27
1 cup heavy cream $1.42
2 tsp fresh ginger $0.24
2 sprigs Italian parsley (optional) $0.10
4 Tbsp sour cream (optional) $0.25

Instructions

Preheat the oven to 400°F. Clean the carrots and cut them into 1/4 inch rounds. Add them to a sheet pan, then drizzle with olive oil and salt. Roast the carrots at 400°F for about 35 minutes until they have softened and begun to caramelize.
While the carrots roast, dice the onions. Add the butter to a large Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Turn off the heat, add the thyme and cook for one minute, to infuse the butter.
Turn the heat to medium and cook the onions in the browned butter until the onions are translucent, about two minutes.
Add the chicken broth, heavy cream, ginger, and water. Cover and leave the lid slightly ajar. Simmer until carrots are done. Do not boil, as the cream will curdle.
When the carrots have begun to caramelize, take them out of the oven.
Add the carrots to the chicken broth. Cook uncovered until carrots easily fall apart when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and the cook temp of your soup.
Add soup to a blender, Take the center cap off of your blender lid and cover with a towel. Blend in two batches and puree.
Season with salt and pepper to taste, and serve. Garnish with a dollop of sour cream and a few leaves of Italian parsley

See how we calculate recipe costs here.

Nutrition

How to Make Carrot Soup—Step by Step Photos

Preheat your oven to 400°F. Peel the 2 pounds of carrots and cut them into 1/4 inch rounds. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon of salt. Roast the carrots at 400°F for about 35 minutes until they have softened and caramelized.

While the carrots roast, dice the onion. Add 4 tablespoons of salted butter to a Dutch oven and cook over medium heat until it foams and the milk solids start to brown. Stir in 1 teaspoon of thyme and let it cook for a minute.

Add the diced onion to the browned butter and thyme. Cook the onion until they are translucent, about two minutes.

Add 3 cups of chicken broth, 1 cup of heavy cream, 2 teaspoons of ginger, and 3 cups of water. Scrape up any brown bits stuck to the bottom of the pot. Add the ginger. Cover and simmer with the lid on until the carrots are ready. It’s important that you not boil the soup, as the cream will curdle.

Once the carrots have started to caramelize, take them out of the oven.

Add the roasted carrots to the chicken broth mixture. Simmer until they soften so much they fall apart easily when pressed by a fork. There is no exact time for this, but it will be anywhere from 30 to 40 minutes, depending on the age of the carrots, how thick you cut them, how long you roasted them, and whether you simmer or boil your soup.

Before blending the soup, remove the center cap off of your lid and cover the hole with a kitchen towel. This prevents steam from building up and blowing the lid off your blender. Add half of the soup to the blender and puree. Repeat.

Season to taste with salt and pepper. If you’d like to garnish your soup, try it with a dollop of sour cream, some Italian parsley, and black pepper.

If you want to add even more flare to your creamy carrot soup, try adding some of these ingredients:

Add curry powder when sautéing the onions
Replace heavy cream with full-fat coconut milk
Drizzle chili crisp over each bowl
Add a heaping spoonful of red Thai curry paste
Drizzle a little pesto on top
Add homemade croutons
Freshly cracked black pepper for even more of a peppery bite!

Serving Suggestions

This carrot soup recipe is very filling on its own, but nothing beats a side of homemade no-knead bread to dip in. Grilled cheese is also a must-have soup accompaniment, and our air fryer grilled cheese recipe is quick to throw together after blending the soup. Or, I sometimes like to serve it with a salad to cut through the creaminess, and the dressings in our kale chicken salad or shaved Brussels sprouts salad do just that. I also think this soup is a show-stopping (but budget-friendly) appetizer for the holidays, family gatherings, or dinner parties!

How to Store and Reheat

This homemade carrot soup will stay good in the refrigerator for about five days or frozen for up to three months. I freeze the soup in individual portions so I can thaw as much as needed at one time. Thaw it in the refrigerator overnight and reheat in a pot over low heat, or pop the individual portion into a microwave straight from the freezer—cover to avoid splatter, and cook until it’s steaming.

Ham and Potato Soup

$11.24 recipe / $1.40 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy Tortellini Soup

$10.69 recipe / $1.34 serving

Creamy Mushroom Soup

$6.82 recipe / $1.71 serving

Our Carrot Soup Recipe was originally published 9/17/22. It was retested, reworked, and republished to be better than ever 2/18/25.

The post Carrot Soup appeared first on Budget Bytes.

Instant Pot Beef Stew

Beth Moncel — Thu, 13 Feb 2025 14:30:00 +0000

I know stew meat has a reputation for being tough, chewy, and time-consuming to cook, but this Instant Pot Beef Stew proves that doesn’t have to be the case! I take this inexpensive cut of beef, mix it with seasonal veggies, and pressure cook them to create a warming, beefy, satisfying stew. It’s got all that delicious slow-cooked flavor but is ready in a FRACTION of the time. This Instant Pot beef stew recipe is the only one I reach for on those busy weeknights when I don’t have the time (or patience!) to wait for my slow cooker.

“I’ve made this a few times and it always turns out delicious, warm, thick and cozy!!! I tend to add whatever veggies I have in the house (carrots, celery, mushrooms, peas, zucchini) and fresh herbs (if I have them). Such a delicious dish!”
Bethany

Our stovetop beef stew and crockpot beef stew recipes are pretty hard to beat, but I really like this Instant Pot recipe because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY!

This recipe starts similarly to my crockpot recipe, but I played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions. I also skipped the Dijon and added just a little tomato paste for a more traditional beef stew flavor. This Instant Pot beef stew always turns out tender and amazing, so much so that when I first made it, my boyfriend said, “Is this healthy? Because I could eat this every day.” 😊

The vegetables WILL be soft when you follow the recipe as written. I like my veggies to be soft because they break down and help thicken the stew. But, if you like a bit more bite, you could cook the stew as written (without the veggies) for 20 minutes, do a quick release, add your prepared vegetables, and cook for 15 minutes on high pressure. The meat must be cooked for the full 35 minutes to make sure it turns out tender. But you can definitely adjust the cooking time to your preference for the vegetables.
Avoid the ‘Instant Pot burn warning.’ Some Instant Pot models are sensitive and can sometimes display a ‘burn’ warning, even when there’s enough liquid in the pot. To avoid this, make sure to deglaze the bottom of the pot with broth after browning the beef. Also, scrape up any browned bits and mix them into the liquid before adding the remaining ingredients. This will help prevent any burnt spots that could trigger the warning. Another tip some readers suggested is to add the tomato paste, but don’t mix it in until AFTER pressure cooking (tomato paste is apparently a common culprit for triggering the warning in any recipe, not just this one!).
Double the recipe. One question often asked about this Instant Pot beef stew recipe is if it can be doubled. While I haven’t tried this, I don’t see why not! The cook time will remain the same, but it’ll likely take more time to come up to pressure and then to naturally release. Just be very careful not to fill your Instant Pot past the max fill line.

Instant Pot Beef Stew Recipe

This Instant Pot Beef Stew recipe is incredibly fast and easy, but is packed with slow-cooked flavor. Perfect for those busy weeknights!

Course Main Course

Cuisine American

Total Cost $11.91 recipe / $1.99 serving

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (10 cups total)

Calories 278kcal

Author Beth Moncel

Equipment

6 Quart Instant Pot

Ingredients

1 lb beef stew meat, cubed $8.96
salt and pepper $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp butter $0.25
2 cups beef broth* $0.18
1 Tbsp Worcestershire sauce $0.06
1 Tbsp soy sauce $0.05
½ Tbsp brown sugar $0.02
2 cloves garlic, minced $0.08
2 Tbsp tomato paste $0.18
1 tsp dried rosemary $0.10
1 tsp dried thyme $0.10
14 oz bag frozen pearl onions** $2.12
8 oz mushrooms $1.97
1 lb carrots $0.98
0.75 lb potatoes $0.70

Instructions

Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
Place the butter*** in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon to make my broth. If using a different type of broth you may need to adjust the salt in the stew after cooking.

**I love pearl onions in this recipe because they’re small, sweet, and don’t need to be chopped. However, you can swap them for a regular chopped yellow onion if you’d like (you can either sauté this with the meat or add them in as you would the pearl onions).

***You can also use cooking oil if you prefer.

Nutrition

How to Make Beef Stew in an Instant Pot — Step by Step Photos

Gather all of your ingredients.

Place one pound of stew meat in a bowl and season with a pinch of salt and pepper. Add 2 Tbsp flour and stir until the meat is coated in the flour.

Add 2 Tbsp butter to the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat (and any leftover flour from the bowl).

Brown the meat on all sides. Be sure not to stir the meat too often because this can prevent it from forming a nice brown crust. You do not need to cook the beef pieces completely through at this point. Just get a nice brown color on the outside.

Add 2 cups beef broth and stir to dissolve all of the browned bits from the bottom of the pot.

Once everything is dissolved off the bottom, add 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, 2 cloves of minced garlic, 2 Tbsp tomato paste, 1 tsp dried rosemary, and 1 tsp dried thyme.

Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, then cut into one-inch cubes. Add the frozen pearl onions, mushrooms, carrots, and potatoes to the pot.

Give everything a brief stir to combine.

Close the lid on the Instant Pot, close the steam valve, then press the “meat/stew” button. This will set the cooker to 35 minutes of high pressure. It takes about 10-15 minutes to get up to pressure, then natural pressure release will take another 15 minutes or so.

After the pressure naturally releases, open the steam valve then carefully open the lid. Give it a good stir, and then it will look more like beef stew! It may seem a bit watery at first, but as the temperature comes down from “molten” to just “really hot” it will thicken a bit.

It’s always a good idea to give the stew a final taste and adjust the salt if needed. I added a touch of parsley for color, but the flavor of the stew is just fine on its own!

No, you don’t have to use a name-brand Instant Pot to enjoy this delicious stew. You can use any other cooker that has both a sauté and a pressure cooking feature, or just use a plain old pressure cooker and do the browning through deglazing steps in a skillet before transferring everything to the pressure cooker. Just make sure whatever pressure cooker you use is big enough to fit all the ingredients. I use a 6-quart Instant Pot.

Serving Suggestions

I highly recommend a good crusty bread to go along with your bowl of stew. A cheap loaf of fresh French bread from the bakery department at your grocery store would be perfect. I sometimes make my no-knead bread when I have the time because it’s so worth it. I also like to serve this beef stew over mashed potatoes, with a side of egg noodles, or with some creamy polenta.

Storage and Reheating

Let any leftovers cool before portioning them into airtight containers and storing them in the fridge for 3-4 days. This pressure cooker beef stew also freezes great, but the vegetables do get softer after thawing and reheating. Freeze it for up to 3 months and thaw overnight in the fridge. I’d reheat in the microwave or on the stovetop over medium-low, stirring often.

Chicken Stew

$12.22 recipe / $2.04 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Vegan Peanut Stew

$6.38 recipe / $1.06 serving

Pollo Guisado (Puerto Rican Chicken Stew)

$9.37 recipe / $2.34 serving

Our Instant Pot Beef Stew was originally published 1/18/17. It was retested, reworked, and republished to be better than ever 2/13/25.

The post Instant Pot Beef Stew appeared first on Budget Bytes.

Matzo Ball Soup

Beth Moncel — Thu, 30 Jan 2025 14:30:00 +0000

It’s been almost 10 years since I first shared this recipe for Matzo Ball Soup, and to this day, it’s still one of my favorite dishes for when I’m tired, achy, and in need of a warm, cozy meal. This is my take on the traditional Jewish soup, and it’s chockful of soft veggies, shredded chicken, savory chicken broth, and the fluffiest matzo balls ever (the kind that floats perfectly in your bowl!). I spent a ton of time researching this recipe when I first made it, and I’m excited to share my tips and tricks with you here.

What Is Matzo Ball Soup?

Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover and is commonly known as ‘Jewish penicillin.’ It’s a chicken soup filled with delicious dumplings made out of matzo meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.

Here’s what you’ll need to make this easy matzo ball soup recipe:

Chicken Breasts: I use boneless, skinless chicken breasts, but you can also use bone-in (just remove the skin before adding to the soup).
Chicken Broth: This brings the bulk of the flavor, so I recommend using a good quality broth. I use Better Than Bouillon to make broth because it has great flavor, is quite inexpensive compared to boxed or canned broths, and keeps in the refrigerator for just about forever. And because I cook the chicken directly in the broth, it still gets infused with that great chicken flavor.
Carrots, Celery, and Onion: These are the traditional vegetables used in chicken soup, and they add a lot of flavor to the broth. l dice mine into bite-sized pieces, so they’re still fairly chunky but are easy to eat along with the soup.
Garlic: Freshly minced garlic adds a nice depth of flavor to the broth.
Matzo Meal: This is the main ingredient in the soup dumplings. Matzo meal is made from ground-up matzo crackers and can be found in grocery stores and online. Be sure to use matzo meal, NOT matzo ball ‘mix.’
Baking Powder: Makes the matzo balls extra light and fluffy! You can use a ‘Kosher for Passover baking powder’ if making this recipe for Passover.
Eggs: For binding the dough and adding moisture to the dumplings. I use large eggs in this recipe.
Vegetable or Canola Oil: Traditional matzo ball soup recipes often use chicken fat (aka schmaltz) for the dumplings, but I find vegetable or canola oil works just as well and is easier to find. Feel free to use chicken fat if you have it, though!
Water: I add a few cups of water to the soup and add a little to the dumpling dough to help rehydrate the matzo meal.
Fresh Dill: This herb adds a bright, fresh flavor to the soup. I don’t recommend skipping the dill, but parsley can be a good substitute if you can’t find it.
Salt & Black Pepper: These are the only seasonings I use in this recipe. The broth should have plenty of flavor from the chicken and vegetables, so just a little seasoning is all you need.

Cost-Saving Option

When I first made this recipe all those years ago, I only used one boneless, skinless chicken breast. I’ve since upped the amount to two to make this recipe even heartier, but to save some money, you can definitely stick with just one. The soup will still have plenty of flavor; it’ll just be more brothy with fewer chicken pieces!

Let the dough rest before adding to the soup. As you can see from the process photos below, there’s a big difference in the texture of the dough immediately after mixing and then after letting it rest. I let the dough rest in the fridge for 30 minutes to firm up and rehydrate, which makes it easier to form into balls and stops them from falling apart in the soup.
Wet your hands. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.
Roll the dough into ping-pong-sized balls. They’ll expand and become bigger as they cook, so you don’t want to start with a dough ball that is too large. I usually get about 15 matzo balls from this recipe, but it’ll depend on how big or small you make them.
Cook the matzo balls separately for a clearer broth. This is totally optional and not something I personally do. However, I’ve seen a few recipes where the dumplings are cooked in a separate pot of chicken broth before being added to the soup before serving. Doing this creates a clearer broth in the soup and could be a good option when prepping this recipe ahead of time. BUT it also means making an extra pot of chicken broth (which will up the overall cost of the recipe) and adds extra steps. It’s up to you if you want to take this approach!
Make the dough ahead of time! You can make the matzo ball dough ahead of time and store it in the fridge overnight before forming into balls and cooking.

Storage and Reheating

Any leftovers can be stored in an airtight container in the fridge for 3-4 days. I usually store everything together in one container, but you can also separate the matzo balls from the soup and store them separately to stop them from soaking up too much broth. To reheat, use the microwave or gently simmer the soup on the stove until heated through. You can also freeze the soup and dumplings (separately) for up to 3 months. Just be sure to defrost overnight in the fridge before reheating.

A Beginner-Friendly Recipe!

This recipe is my take on chicken matzo ball soup. It’s a simplified, short-cut version that I’ve developed based on different recipes I’ve come across, tutorials I’ve watched, and myth-busters I’ve read. It’s certainly not authentic, but it’s delicious and perfect for anyone looking for a comforting, easy-to-make recipe, even if it’s your first time making it!

However, I highly recommend checking out some authentic recipes before you give my one a go to see what it’s really all about. The Jewish Food Society and Chabad both have great options.

Matzo Ball Soup Recipe

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.

Course Dinner, Soup

Cuisine Jewish

Total Cost ($11.83 recipe / $2.37 serving)

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings (2 cups soup, 3 matzo balls each)

Calories 394kcal

Author Beth Moncel

Ingredients

Soup

1 Tbsp vegetable or canola oil $0.04
2 cloves garlic $0.16
1 yellow onion $0.40
3 carrots $0.75
3 stalks celery $0.56
2 boneless, skinless chicken breasts (about 1.25 lb.)* $6.25
6 cups chicken broth** $1.02
2 cups water $0.00
Freshly cracked pepper $0.01
Few sprigs fresh dill $0.65

Matzo Balls

3 large eggs $0.75
3 Tbsp vegetable or canola oil $0.12
3/4 cup matzo meal $1.02
1 tsp salt $0.05
1/2 tsp baking powder $0.04
Freshly cracked pepper $0.01
3 Tbsp water $0.00

Instructions

Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
Add a couple sprigs of fresh dill just before serving.

See how we calculate recipe costs here.

Notes

*You can use boneless, skinless or bone-in and skin on. Bone-in gives the best flavor, but be sure to remove the skin before adding it to the soup. The bones can be removed when you shred the chicken.

**I use Better Than Bouillon to make inexpensive broth in the exact quantity that I need.

Nutrition

How to Make Matzo Ball Soup – Step by Step Photos

Mince 2 cloves garlic and dice 1 yellow onion, 3 carrots, and 3 stalks celery. Gather the rest of your ingredients.

Sauté the prepared garlic, onion, carrots, and celery with 1 Tbsp vegetable or canola oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

Once the onions are soft, add 2 chicken breasts. Add 6 cups of chicken broth and 2 cups of water (or all chicken broth, if you prefer).

Also, add a couple of sprigs of dill and a little freshly cracked pepper. Place a lid on the pot, let it come up to a boil, then turn the heat down to low. Let the soup simmer for 30 minutes, while you make the dumplings.

While the soup is simmering, mix the matzo ball dough. Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth.

Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth.

Let the mix refrigerate for 30 minutes so the matzo has time to absorb water and plump up.

Once the soup has simmered for about 30 minutes, remove the chicken breast and use two forks to shred it. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

After the matzo ball mix has chilled for 30 minutes, it should be more stiff and dry.

Start forming the dough into small balls, about the size of ping pong balls. Keep in mind that they’ll puff up a little as they cook. I usually get about 15 balls out of my mix.

Drop the balls into the simmering soup one by one as you form them, making sure to return the lid after each one (to keep the broth simmering). Once all the dumplings are in the broth, let them simmer for about 20 minutes. Make sure the broth is simmering the whole time and don’t remove the lid.

Once the dumplings are puffed and cooked through, add a few more sprigs of fresh dill, then serve!

Mmmm, so warm and delicious! You can’t go wrong with chicken and dumplings—in any form!

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

Easy Taco Soup

$11.43 recipe / $1.90 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

The post Matzo Ball Soup appeared first on Budget Bytes.

Crockpot Beef Stew

Beth Moncel — Sat, 25 Jan 2025 14:30:00 +0000

Whoa. Just, WHOA. I’ve never smelled anything as lovely and drool-inducing as this Crockpot Beef Stew. The incredible aroma had my mouth watering for hours as the tender chunks of beef and vegetables simmered away in the flavorful gravy. I couldn’t wait to lift the lid and take a quick taste. And when I finally did? INCREDIBLE. This crockpot beef stew recipe is one you’ll definitely want to make before winter is over!

“I have been making this recipe for 3 years now, and it never fails to be the best beef stew I have ever cooked or tasted! Thanks for sharing this recipe.”
Sandy

Crockpot beef stew, in its most basic form, is really simple. It’s just chunky pieces of beef, vegetables, broth, and some herbs and spices, all cooked down until it forms a delicious cozy gravy. But I took this recipe up a few notches with some extra special ingredients that add more umami and flavor to the stew gravy. The ingredient list may look long, but I promise it’s worth it.

Here’s what you’ll need for the most incredible crockpot beef stew ever:

Beef Stew Meat: Stew meat, which is usually cubed chuck steak, tends to be a tougher cut, but it softens to an extremely tender texture when cooked low and slow (like in a crockpot).
All-Purpose Flour: Lightly coating the stew meat in flour and then searing it before it goes into the crockpot increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
Vegetables: I use a hearty and flavorful mix of carrots, onions, celery, and potatoes to create a naturally flavorful gravy. The vegetables also help thicken the gravy as they break down into the broth.
Beef Broth: Broth acts as the base for the gravy and provides a nice moist environment for the meat to cook to tender perfection. Make sure to use a broth with great flavor. I like to use Better Than Bouillon to make my broth.
Seasonings: This is where we really take the flavor to the next level. For this recipe, I combined garlic, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to make an over-the-top good gravy that is full of layered flavor and umami goodness.

What Else Can I add?

This slow cooker beef stew is pretty lush as is, but there are always options if you want to add more! Try adding 8 oz. mushrooms with the vegetables in the beginning (sliced in half) for more vegetable goodness. If you have some red wine on hand, deglaze the skillet used to brown the beef with the wine before proceeding with the gravy. Want it to look extra fancy? I’d sub 8 oz. pearl onions in place of the chopped onion in the recipe below.

How to Thicken Beef Stew

There are multiple ways to thicken a beef stew, but I prefer to allow the stew to thicken naturally as the vegetables cook and begin to break down into the broth. The stew may look a little watery when you first lift the lid, but once you begin to stir, the starches in the vegetables will begin to thicken the liquid into a gravy-like consistency.

Alternately, if you prefer a firmer vegetable, you can add them in the last hour of cooking and then use a cornstarch slurry (3 Tbsp cornstarch + 3 Tbsp water) to thicken your stew. Once the cornstarch is mixed into the broth and brought to a boil, it will thicken into a gravy. This method will result in a less flavorful gravy and a slightly glossy appearance.

Sear the meat first. Browning the beef gives it an extra deep flavor that can’t be achieved in the moist environment of the slow cooker alone.
Add extra umami. Adding ingredients to the broth that contain a lot of umami, like Worcestershire sauce and soy sauce, ramps up the flavor in the stew and makes the flavor extra “meaty”.
Don’t rush it. Stew meat needs to cook low and slow for a long time in order for the tough connective tissues to break down and become tender. If your stew meat is tough, reduce the heat and cook it a little longer.
Don’t skip the veggies. Including a variety of vegetables in your stew not only adds texture and color, but the vegetables also add a ton of extra flavor to the gravy, so you’ll get a delicious, multi-dimensional flavor in the final stew.

Serving Suggestions

This recipe is a pretty well-rounded meal on its own, but you’ll want to sop up every drop of that deliciously thick brown gravy. I suggest serving it with some bread on the side, like my focaccia rolls or garlic bread. A bowl of creamy polenta, warm rice, or egg noodles is also delicious. But whenever I want to stretch this recipe further to feed a bunch of people, I always serve it with a fresh veggie side, too! Some easy steamed green beans, oven roasted broccoli, canned corn, or sautéed Brussels sprouts are all super easy to prep and cook while the stew finishes up in the crockpot.

Swap out the meat. Don’t like stew beef? Why not try ground beef in this recipe?! I know, I know, it’s not quite the same, but my slow cooker hamburger stew recipe is a reader favorite, just like this one. ;)
Cook it in an Instant Pot: When I first posted this slow cooker beef stew, I got a ton of comments asking if it could be made in an Instant Pot. So, I created this instant pot beef stew recipe! It’s a bit quicker and is perfect for those days when you don’t have time to wait for the crockpot.
Use a different stock. I HIGHLY recommend sticking with the beef stock in this recipe for an ultra beefy, savory flavor. But you could use chicken or vegetable broth if that’s all you have. Or, use a combination of stocks like I do in my chicken stew recipe.
Add beans. If you want to add some extra protein and bulk up the stew, try adding a can of drained and rinsed beans during the last 30 minutes of cooking. I’d add white beans, just like we use in our shrimp and white bean stew, but any type will do!

Crockpot Beef Stew Recipe

This Crockpot Beef Stew is the perfect cozy meal for a cold winter day with tender pieces of beef, vegetables, and a flavorful gravy.

Course Dinner, Main Course

Cuisine American

Total Cost $16.20 recipe / $2.03 serving

Prep Time 15

Cook Time 4 15

Total Time 4 30

Servings 1.25 cups each

Calories 269kcal

Author Beth Moncel

Equipment

Slow Cooker

Ingredients

2 lbs. red potatoes $2.40
1 yellow onion $0.37
3 carrots $0.44
4 stalks celery $0.44
4 cloves garlic $0.32
1.5 lbs. beef stew meat $11.24
2 Tbsp all-purpose flour $0.03
1/4 tsp salt $0.02
1/4 tsp Freshly cracked black pepper $0.02
2 Tbsp cooking oil $0.08
2 cups beef broth $0.27
2 Tbsp Dijon mustard $0.13
1 Tbsp Worcestershire sauce $0.06
1 Tbsp soy sauce $0.06
1.5 tsp brown sugar $0.02
1.5 tsp dried rosemary $0.15
1.5 tsp dried thyme $0.15

Instructions

Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker and everything a good stir.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

See how we calculate recipe costs here.

Nutrition

How to Make Crockpot Beef Stew – Step by Step Photos

Prepare the vegetables for the stew first. You’ll need to dice 2 lbs. red potatoes and one yellow onion, slice 4 stalks of celery and 3 carrots, and mince 4 cloves of garlic.

Place all of your chopped vegetables in a 4 or 5-quart slow cooker or crockpot.

Place 1.5 lbs. stew meat (beef chuck) in a bowl. Sprinkle 2 Tbsp all-purpose flour, ¼ tsp salt, and ¼ tsp pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.

Heat a large skillet over medium-high. When it’s very hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.

Reduce the heat under the skillet to medium-low and add 2 cups beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.

Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the at this point.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. The gravy may look a little thin at this point, but don’t worry…

Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency. Depending on the type of broth used, you may want to taste the stew and add salt to your liking (I did not add any).

Serve your slow cooker beef stew as is or spooned over a bowl of hot rice or pasta. THIS will keep you warm and full on cold winter days!

Crockpot Mac And Cheese

$7.54 recipe / $1.25 serving

Slow Cooker Vegetarian Lentil Chili

$4.64 recipe / $0.77 serving

Giant Slow Cooker Meatballs

$8.00 recipe / $2.00 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

This Crockpot Beef Stew was originally published 10/14/2014. It was updated and republished 1/24/25.

The post Crockpot Beef Stew appeared first on Budget Bytes.

Easy Taco Soup

Beth Moncel — Wed, 08 Jan 2025 14:30:00 +0000

Taco soup was one of the first things I ever posted on Budget Bytes, and now, 16 years later, I’m ready for this tasty taco soup recipe to make a roaring comeback. Not only do I appreciate how quick and easy this flavorful soup is to make, but now I know how to make all of the seasoning mixes from scratch, so I can make it 100% homemade, or take the store-bought shortcut when needed. Either way, this taco soup is chock full of flavor, colors, and textures, and is one of those go-to recipes that I never get tired of!

“This has been a family favorite for several years. We use it for busy work nights, cold weekends when we want comfort food, and even large family and friend gatherings. Each time yields great results. Thank you, Budget Bytes!”
Yolanda

What is Taco Soup?

Taco soup is a really easy soup made with ground beef, beans, a colorful medley of vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato-based broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. And the best part? It’s just begging for all the fun toppings that you might find on a taco!

Here’s what you’ll need to make this easy taco soup:

Ground beef: Ground beef helps make this soup really hearty and meal-worthy, but if you don’t like beef you can substitute it with ground turkey, pork, pulled pork, or even make it vegetarian by adding extra beans and vegetables.
Beans: Beans help bulk up this recipe while keeping the cost low. For this recipe, I use two kinds of beans (pinto and black beans), but you can always add more if you’d like!
Vegetables: A medley of vegetables keeps this bowl of soup colorful AND flavorful. I used onion, garlic, diced tomatoes with green chiles, and corn. And the sky’s the limit when it comes to adding more veggies.
Seasonings: This soup is not short on flavor thanks to not just one but TWO seasoning mixes, taco seasoning, and ranch seasoning. You can use my homemade recipe for either one or take a shortcut and use a store-bought seasoning packet. This bold mix of flavors makes sure that every spoonful is a ten!
Tomato paste: I add a few tablespoons of tomato paste to thicken the broth just a bit and add a little brightness to the soup.
Toppings: This is where the soup gets fun! Add all your favorite taco toppings to your bowl, or make it a spread and allow each person to build their own bowl.

Store-Bought vs. Homemade Seasonings

One of the reasons taco soup is so popular is because it’s easy to make and uses a lot of convenient, shelf-stable pantry ingredients. Instead of measuring out ten different herbs and spices you can use store-bought seasoning mixes in one go. But those store-bought seasoning packets do tend to be a sodium bomb. So if you want a little more control over the ingredients in your taco soup, I have homemade versions of BOTH seasoning packets that you can use in their place. :) See my Homemade Taco Seasoning and Homemade Ranch Seasoning for a more “from scratch” option.

Ground beef with a higher fat content can produce a lot of excess fat as it cooks. After browning your meat, if you notice a significant amount of excess fat, I recommend draining it off before adding the other ingredients. Otherwise, your soup might end up being a bit greasy.
Feel free to adjust the spice level to suit your preference. This is pretty easy to do whether you use a store-bought seasoning mix or make your own from scratch. If you don’t love a ton of spice, start with a mild seasoning mix you know you love (if using store-bought) and add extra cayenne pepper to the pot as needed. If making my homemade seasoning mix, just adjust the amounts of cayenne to your liking.
Don’t forget to drain your beans! I love using canned beans for ease and convenience (dried beans will also work, but you must soak and cook them first), but you definitely don’t want to add the canned bean liquid to this soup. It’ll make the broth too salty and muddy the flavors. I always drain my beans before adding them to the pot. You can also rinse them if you’re watching your sodium intake.

What to Serve with Taco Soup

Taco soup has a lot going on in each bowl, so it could easily be considered a whole meal in one bowl, but if you want to add a little something-something on the side, I’d go for some simple cornbread or maybe some Cilantro Lime Rice.

But before you even get to the side dishes, here are some of my favorite toppings for taco soup to try:

Tortilla chips
Avocado
Sour Cream
Green onion
Pickled red onion
Cheddar cheese
Fresh cilantro
Fresh lime

Storing and Reheating Leftovers

Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! I divide this soup up into single servings just after cooking to allow it to cool faster, then store it in the fridge for 4-5 days. For longer storage, you can transfer the chilled soup to the freezer and store for about three months. The soup reheats easily in the microwave or in a saucepot over medium-low.

Taco soup is also really easy to make in a slow cooker or Instant Pot. Just follow these easy instructions:

Slow Cooker Taco Soup: Brown the ground beef in a skillet, then add it to a slow cooker with the remaining ingredients and cook on low heat for six hours, or high heat for three hours.

Instant Pot Taco Soup: Brown the ground beef using the sauté function, then continue to sauté with the onion and garlic. Add the remaining ingredients, secure the lid, and cook on high pressure for five minutes. Allow the pot to naturally release pressure, then carefully remove the lid and serve.

Easy Taco Soup Recipe

This easy Taco Soup recipe is a simple yet flavorful meal in a bowl featuring ground beef, beans, vegetables, and tons of tasty toppings!

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost ($11.43 recipe / $1.90 serving)

Prep Time 10

Cook Time 30

Total Time 40

Servings 1.5 cups each

Calories 396kcal

Author Beth Moncel

Equipment

Dutch Oven

Ingredients

1 Tbsp olive oil $0.19
1 lb. ground beef $4.63
1 yellow onion $0.90
4 cloves garlic $0.20
1 cup frozen corn $0.65
2 10 oz. cans diced tomatoes with green chiles $1.92
1 15 oz. can pinto beans, drained $0.86
1 15 oz. can black beans, drained $0.86
1 packet taco seasoning* $0.47
1 packet ranch seasoning* $0.54
3 Tbsp tomato paste $0.21
2 cups water $0.00

Instructions

Add the olive oil and ground beef to a large soup pot. Cook over medium heat until the beef is fully browned. If using a high-fat content beef, drain the excess fat from the pot.
While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent.
Add the frozen corn, pinto beans (drained), black beans (drained), and diced tomatoes with green chiles (with juices), and stir to combine.
Add the tomato paste, taco seasoning, ranch seasoning, and water to the pot. Stir to combine. Turn the heat up to high, place a lid on the pot, and bring the soup up to a boil.
Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Video

Notes

* In place of store-bought seasoning packets you can use my homemade taco seasoning and homemade ranch seasoning.

Nutrition

How to Make Taco Soup – Step by Step Photos

Gather all of your ingredients.

Add 1 Tbsp olive oil and one pound of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add one diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.

Add one cup frozen corn kernels, one 15oz. can black beans (drained), one 15oz. can of pinto beans (drained), and two 10oz. cans of diced tomatoes with green chiles (with juices). Stir to combine.

Add 3 Tbsp tomato paste, one packet of taco seasoning (or one recipe homemade taco seasoning), one packet of ranch seasoning (or one recipe homemade ranch seasoning), and 2 cups water. Stir to combine.

Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.

Taste the soup and adjust the seasonings to your liking (I did not add anything additional). Serve hot with your favorite toppings!

Tomato Herb Soup

$2.62 recipe / $0.52 serving

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Easy Dumpling Soup

$4.36 RECIPE / $2.18 SERVING

This recipe was originally published in 2009. It was updated and republished 01/08/25 and recipe video was added 01/22/25.

The post Easy Taco Soup appeared first on Budget Bytes.

Butternut Squash and Black Bean Soup

Marsha McDougal — Tue, 03 Dec 2024 14:30:00 +0000

One-pot soup recipes like Black Bean Soup are essential for me this time of year. This soup is not only easy to make, but it’s also made with budget-friendly ingredients. The butternut squash is soft and sweet, while the broth is perfectly seasoned with a hint of smokiness from the fire-roasted tomatoes and smoked paprika. It’s seriously filling and comforting! I can’t wait for you to try this butternut squash and black bean soup recipe out. It can easily be made any day of the week!

Is there anything better than a hot bowl of soup on a cold day? I don’t think so! Soups are a staple in my house once the weather cools down, and this easy butternut squash black bean soup always hits the spot. The sweetness of the squash mixed with the smoky and spicy flavors from the chili powder, smoked paprika, and fire-roasted tomatoes is absolutely perfect! And I always stock up on canned beans and tomatoes when they go on sale just so I can add them to my favorite soups and chili recipes during the fall and winter months.

Here’s what you’ll need to make this black bean butternut squash soup:

Butternut Squash: You’ll need around 2 lbs of butternut squash for this recipe. Look for squash that is firm and heavy for its size. I dice mine into ¾-inch cubes so it cooks evenly and becomes nice and tender in the soup.
Onion & Minced Garlic: These aromatics create the base flavors for this easy soup recipe.
Olive Oil: To soften the diced onions and minced garlic.
Black Beans: I use canned black beans to make this recipe super easy and convenient—just drain and rinse them before adding to the pot! They add a nice creaminess and are a delicious plant-based protein source.
Fire-Roasted Diced Tomatoes: I’m a huge fan of fire-roasted tomatoes because they add a subtle smoky flavor that elevates this soup. I use the whole can, juices, and all!
Seasonings & Spices: Chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper create a delicious, southwestern-inspired flavor profile. Adjust the spice level to your liking by adding more or less chili powder.
Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. I use Better than Bouillon to make my broth.
Kale: I love tossing in a few handfuls of kale at the end for added texture and nutrition. Remove the tough stems and roughly chop the leaves before adding them to the pot.

Variations to Try!

Sweet potatoes can easily be substituted for the butternut squash in this recipe. This would make it like a soup version of my sweet potato black bean skillet! I’d cut the sweet potatoes into ¾-inch cubes and simmer as directed below. This should be more than enough time for them to become fork-tender, but you can go slightly longer if needed.
Spinach and regular diced tomatoes are easy substitutes for the kale and fire-roasted tomatoes if that’s what you have in stock.
If you have any leftover roasted butternut squash, try adding it to your soup for even more flavor and texture. I also think corn (canned or frozen) or diced bell peppers would be great additions, too!
You can absolutely swap the chicken broth with vegetable broth if you’re keeping this black bean butternut squash soup vegetarian or vegan.

I love topping my bowl of butternut squash and black bean soup with sliced avocado. The creaminess of the avocado is the perfect contrast to the heartiness of the soup! A sprinkle of cilantro and a few jalapeno slices are also nice additions. And, of course, a thick slice of homemade cornbread would never go amiss! Here are some other serving and topping ideas I love:

Crumbled tortilla chips and a dollop of sour cream
Shredded cheddar cheese (it melts and becomes all gooey—my family loves this!!)
Sliced green onions or pickled red onions
Toasted leftover butternut squash seeds (made using our roasted pumpkin seed recipe)
Lime wedges

How to Store

This recipe for butternut squash and black bean soup stores really well. The veggies will get a little softer in storage, but the flavors will become even more developed. I keep my leftovers in an airtight container, and they last up to 4 days in the fridge.

You can also freeze this soup for up to 3 months. Separating the soup into individual portions before freezing makes it easier to defrost and reheat later on! Let it thaw overnight in the fridge before reheating on the stove or in the microwave. I sometimes add a little extra chicken broth if it thickens up too much once reheated.

Butternut Squash and Black Bean Soup Recipe

This one-pot Butternut Squash and Black Bean Soup is budget-friendly, super easy to make, and packed with tons of flavor! It’s absolutely perfect any day of the week.

Course Main Course

Cuisine American

Total Cost $8.59 recipe /. $1.43 serving

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (about 1.5 cups each)

Calories 197kcal

Author Marsha McDougal

Equipment

Dutch Oven

Ingredients

2 lbs. butternut squash, diced into ¾ inch cubes $2.98
1 onion, diced $0.39
3 cloves garlic, minced $0.24
1 Tbsp olive oil $0.12
1 ½ tsp chili powder $0.15
1 tsp cumin $0.10
½ tsp garlic powder $0.05
½ tsp smoked paprika $0.05
¾ tsp salt $0.05
½ tsp freshly cracked black pepper, divided $0.04
1 15 oz. can black beans, drained $1.00
1 14.5 oz. can fire-roasted diced tomatoes $1.25
4 cups chicken broth $0.68
4 cups chopped kale $1.49

Instructions

Peel and dice the butternut squash.* Dice the onion and mince the garlic cloves.
Add the olive oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next, add the chili powder, cumin, garlic powder, smoked paprika, salt, and freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.
Now add the diced butternut squash, drained black beans, and fire-roasted tomatoes to the pot. Then pour in the chicken broth. Stir everything together.
Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.
During the last 2-3 minutes of cook time, remove the lid and add the chopped kale to the pot. Stir the kale into the soup and keep the lid off.
Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*Need help peeling and dicing butternut squash? See our tutorial on how to cut butternut squash.

Nutrition

how to make Butternut Squash and Black Bean Soup – step by step photos

Peel and dice 2 lbs butternut squash into ¾ inch cubes. Dice 1 onion and mince 3 garlic cloves.

Add 1 Tbsp of oil along with the diced onion and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.

Next, add 1 ½ tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp smoked paprika, ¾ tsp salt, and ½ tsp freshly cracked black pepper to the pot. Stir well and cook the spices with the onion and garlic for 1-2 minutes.

Now add the diced butternut squash, drained 15 oz. can black beans, and the 14.5 oz. can fire roasted tomatoes to the pot. Then pour in 4 cups chicken broth. Stir everything together.

Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 25 minutes.

During the last 2-3 minutes of cook time, remove the lid and add 4 cups chopped kale to the pot. Stir the kale into the soup and keep the lid off.

Remove the soup from the heat and serve with your favorite toppings like cilantro, jalapeno, or creamy avocado (optional). Enjoy!

This homemade butternut squash black bean soup is the perfect cozy meal for fall and winter. And it couldn’t be any easier to make!

Stuffed Butternut Squash

$13.05 recipe / $1.63 serving

Butternut Squash Soup

$3.72 recipe / $0.93 serving

Butternut Squash Curry

$7.23 recipe / $1.81 serving

Butternut Squash Salad

$6.43 recipe / $1.61 serving

The post Butternut Squash and Black Bean Soup appeared first on Budget Bytes.

Lasagna Soup

Marsha McDougal — Mon, 14 Oct 2024 13:30:00 +0000

Alright friends, are you ready for soup season? This Lasagna Soup recipe is in the running for one of my favorite soups of all time, yes it’s that good!! It has all of the classic flavors of lasagna, including Italian sausage, crushed tomatoes, and lots of herbs and spices, but is conveniently made in one pot. Add a cheesy topping on top, grab some garlic bread, and before you know it you have the most delicious, hearty, and satisfying meal.

What Is Lasagna Soup?

Lasagna soup is everything you love about regular lasagna, but conveniently made in one pot for a cozy and hearty soup! It includes the same bold flavors and traditional ingredients of lasagna, but made in an easy and more approachable way. So whenever you have a taste for lasagna and you don’t want to bother with all of those layers, now you can make this delicious lasagna soup instead!

Here are the ingredients you need to make this delicious lasagna soup recipe:

Italian Sausage: I used Italian sausage for the meat component since it’s pre-seasoned with herbs and spices and adds lots of flavor to the soup.
Aromatics: Onion, bell pepper, and garlic adds wonderful aromatics and more depth of flavor to the soup.
Tomatoes: A combination of crushed and diced tomatoes adds texture and lots of flavor to the soup. Tomato paste is also added to help thicken the soup.
Lasagna Noodles: Of course it wouldn’t be lasagna soup without the noodles! Just classic, curly-edged lasagna noodles is all you’ll need (not the no-bake noodles).
Seasoning: A mix of Italian seasoning, salt, pepper, and red pepper flakes to season the soup.
Sugar: A little bit of sugar to balance the acidity of all the tomatoes.
Chicken Broth: The soup and the noodles cook in the chicken broth until the noodles are tender.
Cheese Topping: Instead of mixing cheese directly in the soup, I added a cheese topping on top. This way everyone can add exactly the amount of cheese they want in their soup or leave it out all together. This 3-cheese combo topping is definitely one of my favorite components of this soup, so I highly recommend it!😉

On a budget? Just use half of the Italian sausage and save the other half for a different recipe. Trust me this soup will still be delicious!
Substitute Italian sausage for ground beef or ground turkey. You may need to add a little more seasoning if you decide to go this route. You can also check to see if your grocery store has Italian turkey sausage instead.
Want to add more veggies? Try adding some sliced mushrooms, carrots, or spinach to the soup. Sauté the mushrooms and carrots at the same time as the bell peppers and onions. Add any leafy greens towards the end of the cook time.
If you want to make the soup dairy-free you can easily leave the cheese topping off altogether or use a combination of your favorite plant-based ricotta, mozzarella, and parmesan cheese.

Serving Suggestions

Since this soup is so filling you can definitely keep the sides simple. I recommend serving it with some of our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.

Storing & Freezing Leftovers

If you’re lucky enough to have any leftovers, first allow the soup to cool. Then divide the soup into single serving containers and store in the refrigerator for 4-5 days. If you are taking this soup in your lunch, this allows you to easily grab and heat up one serving at a time. For longer storage, place the lasagna soup in freezer-safe containers, and freeze for up to 3 months. To reheat, first allow the soup to thaw in the refrigerator overnight. Then reheat on the stovetop until warmed through.

And if you like turning classic comfort foods into cozy soup recipes, then try our Chicken Pot Pie Soup and Chicken Enchilada Soup next!

Lasagna Soup

This Lasagna Soup is hearty, satisfying, and has all the delicious flavors of classic lasagna, but made conveniently in one pot!

Course Dinner, Soup

Cuisine Italian

Total Cost $15.69 recipe / $2.61 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings (about 1.5 cups each)

Calories 578kcal

Author Marsha McDougal

Equipment

Dutch Oven

Ingredients

1 Tbsp cooking oil $0.04
1 lb. Italian sausage $4.69
1 yellow onion, diced $0.32
1 red bell pepper, diced $1.50
4 cloves of garlic, minced $0.32
2 Tbsp tomato paste $0.30
1 15oz. can crushed tomatoes $1.50
1 14oz. can diced tomatoes $1.50
2 tsp Italian seasoning $0.20
3/4 tsp salt $0.05
1/4 tsp freshly cracked black pepper $0.02
2 tsp sugar $0.05
1/4 tsp red pepper flakes $0.05
5 cups chicken broth $0.91
8 lasagna noodles $1.15

Cheese Topping

1 cup whole milk ricotta cheese $1.93
1/2 cup shredded mozzarella cheese $0.57
1/4 cup grated parmesan cheese $0.40
1 Tbsp fresh chopped parsley $0.15
1/4 tsp freshly cracked black pepper $0.02
pinch of salt $0.02

Instructions

Heat a large dutch oven or soup pot over medium heat and add the oil. Crumble and brown the Italian sausage.
Once the sausage has browned, add the diced onion, diced bell pepper, and minced garlic to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Now add the tomato paste, crushed tomatoes, diced tomatoes, Italian seasoning, salt, black pepper, sugar, red pepper flakes, and chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.
While the pot is heating up, break the lasagna noodles into one to two-inch pieces. Add the noodles to the pot and give the soup a stir.
Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.
While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine the ricotta, shredded mozzarella, grated parmesan cheese, chopped parsley, black pepper, and a pinch of salt. Mix the ingredients together.
Once the soup is done and the lasagna noodles are tender, remove the pot from the heat. Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra fresh parsley, and garlic bread on the side. Enjoy!

See how we calculate recipe costs here.

Nutrition

How to Make Lasagna Soup – Step by Step Photos

Heat a large dutch oven or soup pot over medium heat and add 1 Tbsp cooking oil. Crumble and brown 1 lb. Italian sausage.

Once the sausage has browned, add 1 diced onion, 1 diced red bell pepper, and 4 minced garlic cloves to the pot. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Now add 2 Tbsp tomato paste, 1-15oz. can crushed tomatoes, 1-14oz. can diced tomatoes, 2 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, 2 tsp sugar, 1/4 tsp red pepper flakes, and 5 cups chicken broth. Stir all the ingredients together well. Place a lid on the pot, and bring the pot up to a boil.

While the pot is heating up, break 8 lasagna noodles into one to two-inch pieces.

Add the noodles to the pot and give the soup a stir. Replace the lid, turn the heat down slightly to medium heat and continue boiling the soup for 12-14 minutes or until the lasagna noodles are tender.

While the soup and noodles are boiling, make the ricotta cheese topping. In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated parmesan cheese, 1 Tbsp chopped parsley, 1/4 tsp freshly cracked black pepper, and a pinch of salt.

Mix all of the ingredients together well.

Once the soup is done and the lasagna noodles are tender, remove the pot from the heat.

Serve this lasagna soup with 1-2 tablespoons of the cheese topping, extra parsley, and garlic bread on the side. Enjoy!

Italian Wedding Soup

$10.27 recipe / $1.71 serving

Creamy Tortellini Soup

$10.69 recipe / $1.34 serving

Chicken and Lime Soup

$7.76 recipe / $1.29 serving

Navy Bean Soup

$7.32 recipe / $1.22 serving

The post Lasagna Soup appeared first on Budget Bytes.

Shrimp and White Bean Stew

Jess Rice — Sat, 07 Sep 2024 13:30:00 +0000

Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!

I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)

Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.

Here’s what you’ll need to make this lemon shrimp and bean stew recipe:

Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
Olive Oil: Softens the veggies and adds a delicious richness to the broth.
Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
Garlic: Use fresh minced garlic for maximum flavor.
Butter Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, cannellini or any other canned white bean would work as a substitute if needed.
Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.

How to Defrost Shrimp Correctly

It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:

Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.

Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.

Serving Suggestions

I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!

Storage Instructions

This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!

Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!

Course Dinner

Cuisine American

Total Cost ($11.22 recipe / $2.24 serving)

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (1.5 cups per serving)

Calories 319kcal

Author Jess Rice

Equipment

Deep Stainless Steel Skillet

Ingredients

24 large peeled and deveined shrimp (1 lb) $6.47
1 parsnip, peeled and grated with a cheese grater $0.49
2 stalks celery, sliced thin $0.14
½ yellow onion, finely julienned (cut into thin strips) $0.47
½ lemon, zested (the other half, cut into wedges to serve) $0.68
1 Tbsp olive oil $0.22
3 Tbsp salted butter $0.39
2 cloves garlic, minced $0.06
2 cans butter beans, rinsed and strained* $1.72
1 Tbsp shredded Parmesan $0.33
3 cups chicken broth** $0.24
1 tsp apple cider vinegar*** $0.01

Instructions

If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
Heat olive oil over medium heat in a large skillet or sauté pan and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add salted butter and minced garlic
Once the butter is melted, add the thawed shrimp.
Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed beans.
Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

See how we calculate recipe costs here.

Notes

* I used canned butter beans, but any variety of white bean will do in this recipe.

**I used Better Than Bouillon to be more budget-friendly.

***Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.

Make sure whatever skillet or sauté pan you use has some depth to it. Alternatively, a stew pot would also work.

Nutrition

how to make Shrimp and White Bean Stew – step by step photos

If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.

Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.

Add 3 Tbsp salted butter and 2 cloves minced garlic.

Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.

Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.

Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

Buffalo Beans and Greens

$6.61 recipe / $1.65 serving

Saucy White Beans with Spinach

$5.69 recipe / $1.42 serving

The post Shrimp and White Bean Stew appeared first on Budget Bytes.

Watermelon Gazpacho

Jess Rice — Fri, 05 Jul 2024 13:30:00 +0000

Chilled soup?! No way! To this reaction, I say, “Yes way!” If you haven’t tried gazpacho yet, this vibrant, savory-sweet Watermelon Gazpacho is a great place to start. I love the more common tomato gazpacho, but this watermelon gazpacho is super special and celebratory of my favorite season… Summer.

What Is Gazpacho?

Gazpacho is a chilled soup made from raw blended vegetables (and sometimes fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday workin’ folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!

I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.

Here’s what you’ll need to make watermelon gazpacho:

Sherry Vinegar: Adds tanginess to the soup. Rice wine vinegar, apple cider vinegar, or white wine vinegar make great substitutions. Use whichever you have on hand!
Olive Oil: Helps to emulsify the soup and gives it a better mouthfeel.
Salt and Pepper: Enhance the natural flavor of the soup.
Watermelon: Forms the bulk of the soup and adds sweetness.
Cucumber: Adds a refreshing and delicate flavor.
Red Bell Pepper: Adds savory flavor notes to the soup and deepens the color.
Roma Tomatoes: Add a juicy and tangy flavor with subtle acidity.
Red Onion: Adds a bit of bite to the soup.
Jalapeño: Makes this soup just a little spicy!
Fresh Herbs: Basil and parsley add a fresh herbal flavor to the soup. Mint also works.

What Else Can I Add?

This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.

Storage Instructions

Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.

Watermelon Gazpacho

This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!

Course Soup

Cuisine Spanish

Total Cost $8.10 recipe / $1.35 serving

Prep Time 25

Cook Time 0

Total Time 25

Servings bowls (1.5 cups each)

Calories 195kcal

Author Jess Rice

Equipment

Large Blender

Ingredients

3 Tbsp sherry vinegar* $0.69
3 Tbsp olive oil $0.57
1/2 tsp salt $0.01
1/2 tsp freshly cracked black pepper $0.03
1/2 watermelon, divided (approx. 9 cups)** $2.34
1 cucumber, seeded and diced, divided $0.64
1 red bell pepper, seeded and chopped, divided $1.48
3 roma tomatoes, seeded and diced, divided $0.63
1/4 red onion, diced $0.30
1 jalapeño, seeded and diced small $0.40
1 Tbsp basil, minced $0.89
1 Tbsp parsley, minced $0.12

Instructions

Whisk together sherry vinegar, olive oil, salt, pepper.
Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

See how we calculate recipe costs here.

Notes

*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.

**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!

Nutrition

how to make Watermelon Gazpacho – step by step photos

Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.

Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.

Blend until smooth while simultaneously streaming in the vinegar mixture.

Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

This refreshing watermelon gazpacho is sure to cool you off this summer!

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

Mediterranean Lentil Soup

$7.59 recipe / $1.08 serving

Roasted Tomato Soup

$8.62 recipe / $2.16 serving

Easy Taco Soup

$11.43 recipe / $1.90 serving

The post Watermelon Gazpacho appeared first on Budget Bytes.

70+ Budget Friendly Soup Recipes - Budget Bytes

Potato Corn Chowder

Easy Potato Corn Chowder Recipe

A Note on Adding Dairy to Hot Soups

Potato Corn Chowder Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

how to make Potato Corn Chowder step-by-step photos

Serving Suggestions

How to Store

More Hearty Soups with Potato

Split Pea Soup

Chicken Pot Pie Soup

Kapusniak (Ukrainian Sauerkraut Soup)

Creamy Potato Soup

Carrot Soup

Carrot Soup

Equipment

Ingredients

Instructions

Nutrition

How to Make Carrot Soup—Step by Step Photos

Carrot Soup Add-Ins

Serving Suggestions

How to Store and Reheat

More Creamy Soup Recipes

Ham and Potato Soup

Chicken Pot Pie Soup

Creamy Tortellini Soup

Creamy Mushroom Soup

Instant Pot Beef Stew

Recipe Success Tips and Suggestions

Instant Pot Beef Stew Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

How to Make Beef Stew in an Instant Pot — Step by Step Photos

Do I Have to use an Instant Pot for this Recipe?

Serving Suggestions

Storage and Reheating

More Hearty Stew Recipes

Chicken Stew

Shrimp and White Bean Stew

Vegan Peanut Stew

Pollo Guisado (Puerto Rican Chicken Stew)

Matzo Ball Soup

What Is Matzo Ball Soup?

Ingredients

Cost-Saving Option

Recipe Success Tips!

Storage and Reheating

A Beginner-Friendly Recipe!

Matzo Ball Soup Recipe

Ingredients

Soup

Matzo Balls

Instructions

Notes

Nutrition

How to Make Matzo Ball Soup – Step by Step Photos

More Hearty Soup Recipes

Butternut Squash and Black Bean Soup

Easy Taco Soup

Lasagna Soup

Shrimp and White Bean Stew

Crockpot Beef Stew

Ingredients

What Else Can I add?

How to Thicken Beef Stew

Tips for the Best Crockpot Beef Stew

Serving Suggestions

Variations to Try!

Crockpot Beef Stew Recipe

Equipment

Ingredients