What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

Toppings for Sopa De Letras

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!

Course Dinner, Lunch, Soup

Cuisine Mexican

Total Cost $6.70 recipe / $0.84 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 cups

Calories 134kcal

Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

• Blender
• Dutch Oven

Ingredients

• 1/2 white onion, quartered $0.33
• 3 Roma tomatoes, quartered $1.35
• 1 clove garlic, coarsely chopped $0.07
• 1/2 tsp ground black pepper $0.02
• 2 cups vegetable broth $0.37
• 2 Tbsp olive oil $0.12
• 7 oz alphabet pasta $4.42
• 2 cups water $0.01
• 1/4 tsp salt (or more to taste) $0.01

Instructions

• In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
• In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
• Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
• Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
• Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g

How to Make Sopa De Letras – Step by Step Photos

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

More Easy Soups

Chicken Noodle Soup

Easy Rosemary Garlic White Bean Soup

Vegetable Barley Soup

The post Sopa De Letras appeared first on Budget Bytes.

What is Taco Soup?

Taco soup is a really easy soup made with ground beef, tons of beans, some vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato 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!

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.

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, we have homemade versions of BOTH seasoning packets that you can use in their place. :) See our Homemade Taco Seasoning and Homemade Ranch Seasoning for a more “from scratch” option.

How to Store taco Soup

Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! Divide this soup up into single servings just after cooking to allow it to cool faster, then store 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.

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Taco Soup

Taco soup is an easy and hearty soup with all the flavor of your favorite tacos in a warm and delicious bowl of soup.

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost $11.84 recipe / $1.97 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 1.5 cups each

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 Tbsp olive oil $0.16
• 1 lb. ground beef $5.49
• 1 yellow onion $0.37
• 4 cloves garlic $0.32
• 1 cup frozen corn $0.47
• 2 10oz. cans diced tomatoes with green chiles $2.00
• 1 15oz. can pinto beans, drained $0.79
• 1 15oz. can black beans, drained $0.79
• 1 packet taco seasoning* $0.49
• 1 packet ranch seasoning* $0.69
• 3 Tbsp tomato paste $0.27
• 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.

Notes

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

Nutrition

Serving: 1.5cups | Calories: 403kcal | Carbohydrates: 39g | Protein: 22g | Fat: 18g | Sodium: 1403mg | Fiber: 11g

How to Make Taco Soup – Step by Step Photos

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 the soup hot with your favorite toppings! (shown: tortilla chips, cilantro, and sour cream)

More Easy Soup Recipes

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

$2.98 RECIPE / $1.49 SERVING

The post Taco Soup appeared first on Budget Bytes.

Ingredients for Beef Stew

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 beef stew 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 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 slow cooker).
• All-Purpose Flour – Lightly coating the stew meat in flour and then searing it before it goes into the slow cooker increases the Maillard reaction and deepens the flavor. The flour also helps thicken the stew’s gravy.
• Vegetables – We 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. We like to use Better Than Bouillon to make our broth.
• Seasonings – This is where we really take the flavor to the next level. For this recipe, we 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.

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 vegetables (especially the potato) will begin to thicken the liquid in the slow cooker.

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 glossy appearance.

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? Sub 8 oz. pearl onions in place of the chopped onion in the recipe below.

What Do you Serve with Beef Stew?

Beef stew 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 your Slow Cooker Beef Stew with some bread on the side, like my Focaccia Rolls, or over a bowl warm rice or egg noodles.

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Slow Cooker Beef Stew

Use your slow cooker to make this incredible Beef Stew full of aromatic rosemary and garlic, fork-tender beef, and colorful vegetables.

Course Dinner, Main Course

Cuisine American

Total Cost $16.20 recipe / $2.03 serving

Prep Time 15 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 8 1.25 cups each

Calories 269kcal

Author Beth – Budget Bytes

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

Serving: 1.25cups | Calories: 269kcal | Carbohydrates: 26g | Protein: 23g | Fat: 8g | Sodium: 591mg | Fiber: 3g

Love Beef Stew? You’ve got to try my Chicken Stew next! 

How to Make Slow Cooker 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. 

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 slow cooker 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 the 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!

More Slow Cooker Recipes

Slow Cooker Taco Chicken Bowls

$10.31 recipe / $1.72 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

The post Slow Cooker Beef Stew appeared first on Budget Bytes.

What is dumpling soup?

Is this an authentic recipe?

No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.

How to know the dumplings are fully cooked:

Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.

Are the leftovers ANY good?

I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night! 

Take your Dumpling Soup to the next level

My go-to Topping combinations

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Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.

Course Dinner, Lunch

Cuisine Asian, Chinese, Japanese, Korean

Total Cost $2.98 RECIPE / $1.49 SERVING

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 bowls

Calories 290kcal

Author Marion – Budget Bytes

Ingredients

• 2 cups vegetable broth* $0.24
• 1 Tbsp soy sauce $0.06
• 1 tsp toasted sesame oil $0.06
• 1/4 tsp fish sauce, optional $0.02
• 1 green onion, thinly sliced, white and green parts separated $0.11
• 10 frozen dumplings** $2.00
• 1/2 cup fresh spinach*** $0.15

Garnishes, optional

• 1/2 tsp sesame seeds $0.03
• 1 Tbsp Sichuan Chili Crisp $0.31

Instructions

• Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
• Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
• Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
• Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
• Split the soup into 2 serving bowls and top with any desired condiments.

See how we calculate recipe costs here.

Video

Notes

* We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. 

** You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.

*** or baby bok choy

Nutrition

Serving: 1bowl of soup | Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Sodium: 1809mg | Fiber: 3g

How to Make easy dumpling soup – Step by Step Photos

In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.

Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)

Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.

Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!

GET IN MY BELLY!

MORE “TAKE-OUT FAKE OUT” RECIPES

Easy Sesame Chicken

$5.74 recipe / $1.44 serving

Spicy Sriracha Noodles

$2.50 recipe / $1.25 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

Thin and Crispy Pizza Crust

$0.59 recipe / $0.30 per pizza

The post Easy Dumpling Soup appeared first on Budget Bytes.

What’s in Tortellini Soup

What Else Can I Add?

Italian sausage makes a great addition to this soup if you want something a little more meaty, or you could even sauté some bacon in the pot before the vegetables for even more richness. Want to make it extra cheesy? Sprinkle some grated or shredded Parmesan on top of each bowl just before serving.

How to Store Tortellini Soup

After cooking, divide the tortellini soup into single-serving portions and refrigerate until ready to eat. For longer storage, you can transfer the containers to the freezer after they’re fully chilled. To reheat, microwave on high until the soup is heated through, or reheat in a saucepot over medium-low heat, stirring occasionally, until heated through.

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Creamy Tortellini Soup

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!

Course Dinner, Lunch, Soup

Cuisine American

Total Cost $10.69 recipe / $1.34 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 1.5 cups each

Calories 355kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.37
• 2 carrots $0.29
• 2 stalks celery $0.22
• 4 cloves garlic $0.32
• 2 Tbsp olive oil $0.26
• 4 Tbsp tomato paste $0.36
• 1 28oz. can crushed tomatoes $1.69
• 1.5 tsp Italian seasoning $0.15
• 4 cups vegetable broth $0.52
• 19 oz. cheese tortellini (frozen) $4.79
• 1/2 cup heavy cream $0.82
• 4 oz. fresh spinach $1.20
• 3/4 tsp salt $0.04
• 1/4 tsp freshly cracked black pepper $0.02

Instructions

• Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
• Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
• Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
• Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
• Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
• Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
• Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 355kcal | Carbohydrates: 44g | Protein: 13g | Fat: 15g | Sodium: 1209mg | Fiber: 6g

How to Make Tortellini Soup – Step By Step Photos

Dice one yellow onion, two carrots, and two stalks of celery. Mince four cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions have softened.

Add four tablespoons of tomato paste to the pot and continue to sauté with the vegetables for about three minutes more.

Add one 28oz. can of crushed tomatoes, 1.5 tsp Italian seasoning blend, and 4 cups vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.

Turn the heat up to medium-high, and allow the soup to come up to a simmer. Allow the soup to simmer for 10 minutes, stirring occasionally.

Add one 19oz. package of frozen cheese tortellini to the soup and continue to boil for 3 minutes, or as long as needed according to the package directions to cook the tortellini.

Turn the heat off and stir ½ cup heavy cream into the soup (optional).

Add about four large handfuls of fresh spinach to the soup, then stir it in and allow the spinach to wilt.

Give the soup a taste and adjust the salt or other seasonings to your liking (we added ¾ tsp salt and ¼ tsp freshly cracked pepper).

I like my tortellini soup garnished with a light sprinkle of Parmesan and some freshly grated black pepper. 😋

More Cozy Soup Recipes

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Cabbage Soup

$7.89 recipe / $0.99 serving

French Onion Soup

$5.34 recipe / $1.07 serving

Butternut Squash Soup

$3.72 recipe / $0.93 serving

The post Creamy Tortellini Soup appeared first on Budget Bytes.

What Type of Lentils to Use for Soup

 There are hundreds of varieties of lentils available, but the most common types you’re likely to find in U.S. grocery stores are brown or green lentils, red lentils, and yellow lentils. Each variety has its own flavor and texture and will create a different outcome in your recipe. Here is a brief description of the types of lentils we use in our recipes:

• Brown or green lentils: These lentils cook quickly, require no soaking, hold their shape well, and have a nice earthy flavor. Use these lentils when you want the lentils to retain their shape in the soup or stew.
• Red lentils: Red lentils have a very mild flavor and break down quickly when cooked. These lentils are great for creating a thicker texture in your soup or stew and pairing them with more delicate flavors.
• Yellow lentils: Similar to red lentils, yellow lentils have a nice mild flavor that can be paired with a variety of ingredients. Yellow lentils also create a nice thick texture in soup or stews.

Our Favorite Lentil Soup Recipes:

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!

4.88 from 33 votes

$4.74 recipe / $0.79 serving Get the Recipe

If you’re looking for a simple way to incorporate lentils into something you know you already like, this Tomato Lentil Soup is an excellent choice! It’s like a vegetable soup with a tomato-based broth and an extra touch of earthiness courtesy of the lentils. It’s cozy, filling, and full of flavor and texture! 

Chunky Lentil and Vegetable Soup

This Chunky Lentil and Vegetable Soup is packed with hearty flavor, texture, and good-for-you vegetables! 

4.92 from 147 votes

$5.24 recipe / $0.52 serving Get the Recipe

Our Chunky Lentil and Vegetable Soup is perfect for the days when you need to shop out of the panty instead of spending even more at the store. The recipe makes a huge batch of soup – because it’s so great you will want to have it again and again – and it freezes extremely well, too!

Moroccan Lentil and Vegetable Soup

Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Soup perfect for cold Autumn nights.

4.85 from 113 votes

$7.43 recipe / $0.93 serving Get the Recipe

Morrocan Lentil and Vegetable Soup is one of Beth’s favorite recipes on the site because it’s packed with beans, lentils, and veggies brought perfectly into balance with mouthwatering warming spices. It’s the most delicious way to get your daily dose of veggies! 

Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It's vegan, too! 

4.83 from 23 votes

$9.19 recipe / $2.30 serving Get the Recipe

This Creamy Lentil Vegetable Soup has a deep, umami-rich flavor that’s absolutely out of this world – thanks to the combination of brown lentils and sliced mushrooms. Full-fat coconut milk gives it an extra creamy and luscious finish without any dairy products! (Don’t be intimidated if you’ve never cooked with coconut milk before – once you try it, you will understand why we love it so much!)

Our Favorite lentil stew recipes:

If you want something more rich or hearty than a brothy lentil soup, these lentil stew recipes are for you! We like to utilize the lentil’s natural thickening properties, letting them break down as they continue to cook, which helps create a hearty stew base that can stand up to big flavors and spices.

Lentil and Sausage Stew

Lentil and Sausage Stew is a fast and easy soup bursting with flavor and chock full of good-for-you vegetables! Plus it freezes well for later. 

4.87 from 60 votes

$6.67 recipe / $0.83 serving Get the Recipe

One of our fan-favorite recipes, this Lentil and Sausage Stew is an absolute classic with a double dose of protein – thanks to the lentils! We suggest making a big batch so you will have leftovers to tuck away in the fridge or freezer. 

Mexican Red Lentil Stew

Smoky roasted tomatoes, fresh lime juice, and a handful of potent spices make this Mexican Red Lentil Stew anything but ordinary.

4.91 from 91 votes

$9.34 recipe / $1.33 serving Get the Recipe

If you’re a fan of our Chicken and Lime Soup, I bet you will also love this recipe for Mexican Red Lentil Stew because we use the same cooking technique, finishing the soup with fresh lime juice and cilantro to make it light and fresh. This recipe also makes a huge batch and freezes well!

Red Lentil and Pumpkin Soup

This Curried Red Lentil and Pumpkin Soup is super fast and easy, and will keep you warm from the inside out on chilly fall evenings!

4.74 from 94 votes

$3.55 recipe / $0.59 serving Get the Recipe

If you’re a big fan of lentils but looking for a new spin on them, this Curried Red Lentil and Pumpkin Soup is for you! It’s incredibly low-cost to make (just over $0.50 per serving!), vegan-friendly, and versatile in terms of ingredients because the pumpkin can be swapped for things like sweet potatoes or butternut squash.

vegan lentil soup recipes

While many of the recipes listed above are vegetarian or vegan, we have also created some soups and stews specifically for cooks looking to reduce the amount of animal protein in their diet with a fantastic, plant-based substitute like lentils – which contain even more protein than their cousins, beans!

Slow Cooker Vegetarian Lentil Chili

This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! 

4.90 from 86 votes

$4.64 recipe / $0.77 serving Get the Recipe

For the days (or nights) when you need help from the slow cooker to get a wholesome dinner on the table, turn to this recipe for Slow Cooker Vegetarian Lentil Chili. It comes together with only 10 minutes of prep time but is absolutely bursting with flavor!

Golden Coconut Lentil Soup

Golden Coconut Lentil Soup is a light and fresh bowl with vibrant turmeric and a handful of fun toppings.

4.69 from 116 votes

$4.27 recipe / $1.07 serving Get the Recipe

How would we describe our Golden Coconut Lentil Soup? “Light, bright, clean, and simple.” The perfect thing to make when you need a palate-cleansing meal. While lentils are the main ingredient in this soup, the real stars are the fresh ginger and turmeric that help flavor the dish and give it that jaw-dropping golden hue.

Vegan Red Lentil Stew

This hearty Vegan Red Lentil Stew is packed with vegetables for tons of flavor, and will keep you warm and full in the cold winter weather!

4.89 from 42 votes

$4.28 recipe / $0.71 serving Get the Recipe

With just five minutes of prep time and a laundry list of vegetables, this wholesome Vegan Red Lentil Stew will warm you up – even in the dead of winter. Red lentils are a must in this recipe if you want the stew to come together as quickly and easily as possible since they break down as they cook.

Vegan Winter Lentil Stew

A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food. 

4.90 from 179 votes

$5.08 recipe / $0.64 serving Get the Recipe

This recipe for Vegan Winter Lentil Stew will satisfy that craving for hearty beef stew when meat isn’t in the budget or part of the meal plan. The best part is that the lentils really do all the heavy lifting but won’t leave you feeling unsatisfied. 

More Great Recipe Round Ups

Easy Vegetarian Recipes

Creamy Pasta Recipes

Cheap & Easy Chicken Thigh Recipes

Easy Recipes For Beginners

The post Best Lentil Soup Recipes appeared first on Budget Bytes.

What is Pasta e Fagioli?

Pasta e Fagioli (pronounced “paa·stuh ee faa·jow·lee”), simply means, “pasta and beans” in Italian. More often, though, the dish is referred to as, “Pasta Fagioli” (without the e), or “Pasta Fazool” in Italian-American slang. This lesser-known Italian staple is a hearty soup that feels indulgent thanks to a whisper of bacon and a handful of pasta — but since the soup is mostly vegetables and beans, it’s a dinner worthy of a second helping without a second thought.

Pasta e Fagioli Ingredients

budget tips

Weeknight shortcuts 

How to store pasta e Fagioli leftovers

If you plan to meal-prep or freeze this recipe, cook the pasta separately. Nevertheless, we found the ditalini we used did not soak up too much liquid or turn to mush—even after 4 days in the fridge! The broth will thicken over time, so if you want the leftovers to be more “soupy,” add a ¼ cup of water and a pinch of salt when reheating.

How to serve pasta e fagioli

Pasta e Fagioli is best topped with lots of chopped parsley, fresh-cracked black pepper, and Parmesan cheese. Round out the meal with a Simple Side Salad and, most importantly, some bread to help soak up every drop! It doesn’t matter what kind — anything from some super-simple Homemade Garlic Bread, a from-scratch bread recipe like our No-Knead Focaccia, Ciabatta, or Easy Soda Bread to a store-bought loaf — just make sure to serve it with bread!

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Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

Course Dinner, Soup

Cuisine Italian

Total Cost $6.71 RECIPE / $1.12 SERVING

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 1.5 cups

Calories 248kcal

Author Marion – Budget Bytes

Cost $6.71 RECIPE / $1.12 SERVING

Equipment

• Dutch Oven
• Liquid Measuring Cup
• Color Cutting Boards

Ingredients

• 4 oz. bacon, sliced $1.20
• 1 Tbsp olive oil $0.13
• 1 onion, finely diced $0.37
• 2 carrots, finely diced $0.29
• 3 stalks celery, finely diced $0.32
• 4 cloves garlic, minced $0.32
• 1/4 tsp red pepper flakes $0.04
• 1/2 tsp dried oregano $0.08
• 1/2 tsp salt $0.02
• 1/2 tsp pepper $0.02
• 1 15oz. can cannelinni beans $0.89
• 1 28oz. can crushed tomatoes $1.69
• 1 1/2 cups water
• 2 cups vegetable broth* $0.24
• 1 cup ditalini (uncooked)** $0.39
• 1/4 cup grated Parmesan cheese $0.36
• 1/4 cup Flat-leaf Italian parsley, roughly chopped $0.35

Instructions

• Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
• While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.
• Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.
• Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
• Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
• Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
• Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
• Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If you use a low-sodium broth, you may need to add more salt to your taste.

**If you plan to keep leftovers or freeze this soup for later, cook the pasta in a separate pot according to package directions and skip Step 6. (Split the pasta between bowls and spoon over the soup to serve.)

Nutrition

Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 744mg | Fiber: 2g

How to Make Pasta E Fagioli – Step by Step Photos

Slice 4 ounces of bacon (1/4 of a regular-size package) into smaller pieces and place in a large pot or dutch oven along with 1 Tablespoon of olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely diced 1 onion, 2 carrots, and 3 celery stalks; and mince 4 cloves of garlic.

Remove half of the cooked bacon from the pot with a slotted spoon and set aside for serving. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes). 

Add a 15 oz. can of white beans (drained and rinsed), a 28 oz. can of crushed tomatoes (with juices), 1 1/2 cups of water, and 2 cups of vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

Add 1 cup of small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Skip this step if you plan to keep leftovers or freeze this soup for later. Instead, cook the pasta in a separate pot according to package directions.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley.

If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Serve the soup in bowls topped with more chopped parsley, grated parmesan, fresh-cracked black pepper, reserved bacon pieces, and a side of warm, crusty bread. Buon appetito!

More Cozy Soup Recipes

Easy Rosemary Garlic White Bean Soup

4.80 from 129 votes

Zuppa Toscana

4.85 from 133 votes

Chicken Noodle Soup

4.91 from 159 votes

The post Pasta e Fagioli appeared first on Budget Bytes.

What is a Meal Prep Soup Jar?

These cool little jars are basically like homemade cup noodles, except with more delicious add-ins and in a reusable container. You just add hot water to the jar, mix it up to make the broth and soften the veggies, then the soup is ready to eat! So easy and so convenient.

What’s in This Noodle Soup

Similar to our upgraded instant ramen, we made our own flavored broth concentrate with a mix of Better Than Bouillon, soy sauce, sesame oil, and spices. Then we added some fresh vegetables (mushrooms, spinach, carrots, and green onions) to round out the bowl, and a little sesame seeds and sriracha for fun. These soup jars are, of course, endlessly customizable, so feel free to add your favorite ingredients!

How to Enjoy meal prep soup

Just like with cup noodles, fill the jar with boiling water from a tea kettle or a hot water tap (the kind on the front of commercial coffee makers), close the lid tightly, then shake the jar to mix the bouillon with the water. Let the soup sit for a few minutes to slightly cook the vegetables and soften the noodles. Give it one last stir with a fork or spoon (or spork!) and enjoy! You can eat the soup straight out of the jar, or empty it into a bowl.

How Long Does mason jar soup Last?

There’s some sort of magic that happens in this mason jar that keeps the ingredients fresh far longer than I would have ever expected. For food safety reasons I don’t suggest keeping these jars longer than five days, but I will just tell you that on day five the ingredients in the soup jars looked just as fresh as they did on day one. The spinach and mushrooms showed no signs of wilting and the noodles had not dried out!

To maximize the lifespan of your noodle jars, pay attention to how you layer the ingredients. The wet ingredients always go on the bottom. Next, you add ingredients that don’t wilt easily and aren’t too absorbent (in this case the carrots, then the mushrooms). Lastly, you’ll want to add any ingredients that tend to wilt or get mushy (noodles and spinach). This layering technique separates the liquids and soft ingredients for maximum storage life!

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Meal Prep Noodle Soup Jars

These easy meal prep noodle soup jars are a fast, convenient, and budget-friendly make-ahead lunch idea. Just add hot water, mix, and enjoy!

Course Lunch, Soup

Cuisine American, Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 220kcal

Author Beth – Budget Bytes

Equipment

• 16oz. Mason Jars

Ingredients

• 4 tsp bouillon* $0.48
• 2 tsp soy sauce $0.04
• 1 tsp toasted sesame oil $0.03
• 1/2 tsp garlic powder $0.05
• 1/2 tsp ginger powder $0.05
• 2 tsp sesame seeds $0.12
• 2 tsp sriracha (optional) $0.06
• 1 carrot, shredded $0.14
• 4 mushrooms, sliced $0.96
• 2 green onions, sliced $0.22
• 2 3oz. blocks instant ramen $0.50
• 2 cups fresh spinach $0.60

Instructions

• To each 16oz. jar add the following: 1 tsp bouillon, ½ tsp soy sauce, ¼ tsp sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha.
• Peel and shred the carrot. Clean and slice the mushrooms and green onion. Divide the carrots, mushrooms, and green onions between the jars.
• Bring a pot of water to a boil for the ramen noodles. Discard the seasoning packets or save them for another use later. Add the noodles to the boiling water and boil only for about 2 minutes, or just until the noodles are tender but still slightly firm. Drain the noodles in a colander and rinse briefly with cold water to cool. Drain well.
• Divide the noodles between the four jars, then top with a handful of fresh spinach for each jar.
• Close the jars and refrigerate until ready to eat (up to five days). When ready to eat, warm the jars slightly (use your hands or let sit at room temperature for about 10 minutes), and then add 1-1.5 cups boiling water. Close the jars and shake them to dissolve the broth. Let sit for a few minutes, then stir once more with a spoon or fork before enjoying.

See how we calculate recipe costs here.

Video

Notes

*We used vegetable-flavored Better Than Bouillon, but you can use any type of powdered or paste-style bouillon here OR use the seasoning packets that come with the instant ramen (divide each packet between two jars).

Nutrition

Serving: 1jar | Calories: 220kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Sodium: 1110mg | Fiber: 2g

How to Make Meal Prep Noodle Soup – Step by Step Photos

To each of the four 16oz. jars add the following: 1 tsp vegetable bouillon, ½ tsp soy sauce, ¼ tsp toasted sesame oil, ⅛ tsp garlic powder, ⅛ tsp ginger powder, ½ tsp sesame seeds, and ½ tsp sriracha (you can add the sriracha here or use it to top your soup later).

Shred one carrot and divide it between the jars (about ¼ cup shredded carrot per jar).

Slice four mushrooms and two green onions. Divide the mushrooms and onions between the jars.

Bring a pot of water to a boil. Add two bricks of instant ramen. Boil for about 2 minutes, or just until the noodles are tender, but slightly under cooked. Drain the noodles in a colander and rinse briefly with cool water.

Add the rinsed and cooled noodles to the jars.

Add about ½ cup fresh spinach to each jar on top of the noodles.

Close the jars with a tightly-fitting lid and refrigerate for up to five days. When you’re ready to eat the soup, allow the glass to warm slightly (use your hands or sit at room temp for about 10 min), remove the lid and add 1 to 1.5 cups of boiling water.

Screw the lid on the jar tightly then shake to mix the bouillon with the hot water. Let the soup sit for a few minutes for the flavors to blend and the vegetables to soften.

Give the soup one last mix with a spoon or fork, then enjoy the soup straight out of the jar or dump it into a bowl for serving.

I topped my noodle soup with sriracha. …Because of course I did. ;) Enjoy!

The post Meal Prep Noodle Soup Jars appeared first on Budget Bytes.

I grew up eating this soup every few weeks. Grandma made it with sauerkraut stored in barrels for winter and whatever pork meat or soup bones she had on hand. I always enjoyed a bowl of Kapustnyak with a dollop of sour cream and a slice of crusty bread, and I don’t know anyone who didn’t love it. I hope you like it too!

What is Kapusniak?

Kapustnyak is a hearty Ukrainian sauerkraut soup with pork and vegetables. It is a very rich, dense, and delicious dish that even picky eaters love.

The main ingredients in kapustnyak are sauerkraut and pork. Then various root vegetables like onion, carrot, potatoes, and garlic are added. In Ukraine, we ate soup every day year-round.  Kapustnyak is more of a winter soup because fresh produce is not available during colder months. Rather everyone had cold storage full of root veggies and pickled goods including sauerkraut. 

Kapustnyak is seasoned very simply. In Central Ukraine, we used “salo”, cured with salt pork fat similar to bacon or lard, to saute the veggies in. It adds an immense amount of flavor along with cooked pork and broth. Then we add garlic, salt, pepper and dill. Also the juices from sauerkraut add a ton of flavor to the broth.

There are a few other versions of Kapustnyak. One of them is thickened with a roux of butter and flour, resulting in a thick broth. Zaporizhzhian kapustnyak contains millet. Another variation is to add white beans.

What kind of meat can be used in Kapusniak?

If pork ribs are not available, you can use any cut of pork, like pork chops, in their place. Kielbasa would also taste good, but that would be more like the Polish version of kapustnyak.

If ribs are too expensive, 6-7 slices of bacon is another great option. It will add a good amount of pork flavor and fat kapustnyak relies on.

You can also use fewer ribs, about 1 lb., to make this recipe more budget-friendly, or even pork soup bones.

What Kind of Sauerkraut to Use

Make sure to buy regular sauerkraut, also known as German sauerkraut, in regular grocery stores. Ingredients should be “cabbage and salt”. Do not buy sauerkraut in white wine. There is no need to rinse or drain the sauerkraut. Use all the juices for maximum flavor.

What else can you add to Kapusniak?

What to serve with Kapusniak

Serve kapustnyak very warm with a dollop of sour cream and a slice of rye bread, Pampushky, or fresh crusty bread like a baguette. This hearty soup is a meal on its own!

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Kapusniak

Kapusniak is a hearty and budget-friendly soup made with sauerkraut, vegetables, and pork. It's the perfect warm and cozy bowl for winter!

Course Dinner, Lunch, Soup

Cuisine Ukrainian

Total Cost $11.33 recipe / $1.13 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 1.5 cups each

Calories 327kcal

Author Olena Osipov

Ingredients

• 2 lbs. pork short ribs or pork side ribs $5.98
• 12 cups water $0.00
• 3 bay leaves $0.45
• 2 slices bacon* $0.80
• 1 large yellow onion, chopped $0.37
• 2 large carrots, chopped $0.29
• 4 large potatoes, peeled and cubed (2" cubes) $1.19
• 4 cups sauerkraut (or one 28oz. jar) $1.74
• 1 tsp salt (or to taste) $0.05
• 1/2 tsp freshly ground black pepper $0.03
• 1 Tbsp fresh dill (optional) $0.27

Instructions

• In a large pot, add the pork ribs, water, and bay leaves. Bring the water to a boil, then reduce the heat to low, cover and simmer for 45 minutes.
• Meanwhile, preheat a large skillet over medium heat and saute the bacon for 3 minutes, stirring occasionally. Add the onions and carrots, and saute for another 4 minutes, stirring occasionally. Set the bacon and vegetables aside.
• Remove the pork ribs from the pot, place them on a plate, and set them aside. Add the sauteed veggies, potatoes, garlic, sauerkraut, salt, and pepper to the pot with the broth. Bring to a boil and then cook on low heat covered for 20 minutes or until potatoes are fork-tender.
• Meanwhile, cut the cooled meat into small pieces. Add the chopped meat to the soup, stir, discard the bay leaves and adjust the salt to taste.
• Serve the soup hot with a dollop of sour cream and a slice of rye bread or baguette for dipping.

See how we calculate recipe costs here.

Notes

*If you do not have bacon, you can use 1 Tbsp olive oil to cook the vegetables.

*Store the soup in the refrigerator for up to 5 days. 

Nutrition

Serving: 1.5cups | Calories: 327kcal | Carbohydrates: 31g | Protein: 22g | Fat: 13g | Sodium: 728mg | Fiber: 6g

How to Make Kapusniak – Step by Step Photos

Add 2 lbs. pork ribs to a pot along with three bay leaves and 12 cups of water. Place a lid on top and bring the pot to a boil over high heat. Reduce the heat to low and let simmer for 45 minutes.

Meanwhile, chop two slices of bacon and cook in a skillet over medium heat for about 3 minutes to render some of the fat. If you don’t have bacon, you can just use 1 Tbsp olive oil.

Add one large onion (diced) and two large carrots (chopped) to the skillet with the bacon and continue to sauté over medium for 4-5 more minutes.

Remove the pork ribs from the pot. Add the sautéed bacon and vegetables, 4 large potatoes (cut into 2-inch pieces), 2 cloves of garlic (minced), and 28oz. sauerkraut, 1 tsp salt, and ½ tsp pepper to the pot. Place a lid on the pot and bring it to a boil over high heat, then reduce the heat to low and let simmer for 20 minutes or until the potatoes are fork-tender.

Meanwhile, cut the cooled pork ribs into small pieces.

Remove the bay leaves, add the chopped pork ribs back to the soup, stir, and adjust the salt to taste, if you wish.

Serve the soup hot with some fresh dill, a dollop of sauerkraut, and some bread for dipping!

More Budget-Friendly Soup Recipes

Easy Rosemary Garlic White Bean Soup

$2.49 recipe / $0.62 serving

Cabbage Soup

$7.89 recipe / $0.99 serving

Zuppa Toscana

$7.51 recipe / $0.94 serving

Tomato Lentil Soup

$4.74 recipe / $0.79 serving

The post Kapusniak (Ukrainian Sauerkraut Soup) appeared first on Budget Bytes.

What’s in Butternut Squash Soup

I love this soup for its simplicity. It starts with butternut squash and onions that have been roasted to intensify the flavors and add a slightly caramelized sweetness. The roasted vegetables are then blended with chicken broth until it’s thick and smooth, seasoned with nutmeg and sage, and heated through. For an extra luxurious finish, we stir in a half cup of heavy cream at the end. It’s simple, but so *chef’s kiss* perfect!

What Else Can I Add?

I think this butternut squash is perfect in its simplicity, but if you want to take it in another direction, there are so many options! Try some of these variations to make it your own:

• Add a pinch or two of cayenne pepper to make it spicy
• Add a tablespoon or two of curry powder for a different flavor profile
• Make it vegetarian by using vegetable broth in place of chicken broth
• Make it vegan by using vegetable broth and full-fat coconut milk instead of heavy cream.
• Roast apple slices with the butternut squash and onions for a slightly sweeter soup
• Skip the cream for a lighter yet still very flavorful soup

What to Serve with Butternut Squash Soup

This soup is begging for some hearty bread for dipping, or you can top off your bowl with a handful of homemade croutons. This soup would also pair nicely with something like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.

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Butternut Squash Soup

Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg. 

Course Dinner, Lunch, Soup

Cuisine American

Total Cost $3.72 recipe / $0.93 serving

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 1.25 cups each

Calories 287kcal

Author Beth – Budget Bytes

Ingredients

• 2 lbs. butternut squash (4 cups cubed) $1.78
• 1 yellow onion $0.37
• 2 Tbsp olive oil $0.32
• 1/4 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 3 cups chicken broth** $0.36
• 1/8 tsp nutmeg $0.02
• 1/4 tsp rubbed sage $0.02
• 1/2 cup heavy cream $0.83

Instructions

• Preheat the oven to 400°F. Peel and dice the butternut squash.* Cut the onions into wedges.
• Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated in oil.
• Roast the vegetables in the oven for about 30 minutes, stirring after about 20 minutes of roasting. After roasting for 30 minutes, the squash should be tender and slightly browned on the edges.
• Transfer the roasted vegetables to a blender and add the chicken broth. Purée the vegetables and broth until smooth.
• Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.
• Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.

See how we calculate recipe costs here.

Notes

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

**The overall flavor and quality of this soup will depend a lot on the flavor and quality of the broth used. We use broth made with Better Than Bouillon. 

Nutrition

Serving: 1.25cups | Calories: 287kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Sodium: 818mg | Fiber: 5g

How to Make Butternut Squash Soup – Step by Step Photos

Preheat the oven to 400°F. Peel and dice about 2 lbs of butternut squash into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat.

Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.

Add the roasted butternut squash and onions to a blender along with 3 cups of chicken broth.

Purée the vegetables and broth until smooth.

Transfer the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).

Stir ½ cup heavy cream into the soup.

Taste the soup and adjust the salt or other seasonings to your liking.

Serve the soup hot and garnish with an extra drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤

More Butternut Squash Recipes

Butternut Squash Curry

Butternut Squash Salad

How to Cut Butternut Squash

The post Butternut Squash Soup appeared first on Budget Bytes.