Here is a flavorful one-pot meal of a soup which won’t break the piggy bank and should be made when you have leftover ham and/or bacon. Approximate budget = $13, serves 10-12, freezes well.
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3 carrots, 1/2 pieces
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1 small green pepper – small dice
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1 medium onion – small dice
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2 celery ribs – small dice
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4 cloves of garlic – minced
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2 T chopped fresh parsley
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1 T chopped fresh cilantro (more for garnish)
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1 large can, crushed tomatoes
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1 14 oz. can black beans
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1 14 oz. can cannellini beans
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1 can of sweet corn
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1 1/2 qt. each of veggi stock and chicken stock
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1 c. of choped ham or bacon, or mix both!
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1/4 c. oil for saute of fresh veggies
- To taste: your favorite hot sauce, worchestershire, cayenne pepper, white pepper, salt, chili powder
Secret ingredient: 1/2 c. plus of sherry. You can leave this out and end up with great pot of soup. However, using it to de-glaze the pan after you saute the veggies will give your soup a more distinctive flavor profile.
Heat oil in a large stock pot on med-high heat. Add all of your fresh veggies, except the herbs. Saute until well-browned and add sherry to de-glaze the pan. Cook down the sherry for 2-3 minutes and add the herbs and the stock. Add the canned tomatoes and meat and all of your seasoning. Bring to a low boil and then reduce heat and simmer for 20 minutes.
Add the rest of your canned veggies. You want to add these last since they are already cooked and do not need to simmer for a long time. They will only break down in the soup.
Adjust seasoning for taste and simmer for another 10 minutes. Serve with a nice loaf of crusty bread, maybe a small salad and you have a whole meal.
