Starving Students Veggie Soup!

[All4Christ]

Here's a recipe I just made up. I was out of lenten foods - and had to come up with something quick out of the pantry.

It's cheap - quick - and great for anyone who wants to make a whole pot of soup for under 3 bucks!

You need:

1 can tomato soup (any brand will do)
2 cans mixed veggies (I used corn and green beans - but I want to try others)
1/2 onion soup mix (Lipton's onion soup mix is Lent friendly)
Barley (whatever amount you like in your soup)
1/4 cup (approximately) Prego spaghetti sauce (or your favorite seasoned sauce)
2 1/2 C liquid (I used the juice from the veggies and water combined)

OK - so put the tomato soup in the bowl. Add the veggies. Add 1 cup liquid (as said earlier - I first measured how much veggie juice there was left from the can - and used water to make up for the rest of the liquid). Add the spaghetti sauce. Add approximately one half of an onion soup mix pack - again, to taste. Then - let cook on medium heat for at least one half hour (if you want the barley to be a dente - more if you want it softer). You'll need to add more liquid to the soup as it boils down...I ended up adding 1 1/2 C more water - and it's still a really thick stew! Variations are endless on this - but using the canned veggies and tomato soup makes it really easy!

Anyways - enjoy! :)

[Matrona]

I'm out of most of the stuff I stocked up on at the beginning of Lent. You're a blessing... :clap:

[Andrew21091]

I've been eating shrimp Cup Noodles all Lent pretty much. I'll have to try this out.

[All4Christ]

Let me know how it goes! Experiment a little too :) Honestly - this is all just "a bit of this, a bit of that"...Makes cooking interesting! ;)

[Rowan]

This is great. Do you mind if I blog about this recipe while giving you credit? I just recently resurrected my old one and one of the subjects I want to blog about is food recipes... especially college-friendly ones!

[Orthosdoxa]

Good job! Sounds cheap and easy - my kinda food! :thumbsup:

[27B6]

I do something similar, mixing in whatever "extras" I have around. It's nothing fancy but is healthy, quick, filling, and cheap. Good bachelor(ette) food for Lent.

1 can tomato soup concentrate
(adding 1 cup of water)
1 can stewed tomatoes
1 can mixed vegetables

That's the base. From there you can add seasonings and extra veggies to taste. I usually add...

some garlic powder
1/3 (or so) onion (diced)
salt and pepper
Italian seasonings
maybe some chopped celery, carrot, or potato
you could also cut some firm tofu into small cubes and add that.

Heat it all over a medium heat as you would with any soup or stew until it's simmering, then let it stew for awhile till you're ready to eat. If it reduces just replenish the water.

If you are trying to lose weight, I think this dish is actually negative caloric because all the ingredients use more calories to digest than they contribute.

Here's another good recipe, a simple bean salad from my great Aunt:

1 can cut green beans
1 can pimento
1 can red (firm) kidney beans
1 chopped green pepper
1 chopped sweet onion (or 2 small sweet Spanish onions)
1-1/2 cups chopped celery

Marinade:
2/3 cup oil (cannola or whatever)
1/2 cup vinegar
2 tablespoons water
1/2 cup sugar
1/2 teaspoon salt

Make up the marinade (stir well). Strain the green beans and kidney beans. Add it all together and mix. Put in refrigerator about a day to soak, then eat. It has a great sweet-sour taste from the sugar-vinegar combo. This is a good one for pot-lucks too. I usually make a double recipe for myself that lasts 4-5 days, but this is one of my favs.

Now I'm hungry...:P

[icedtea]

All beans are good! I recommend lentils, and garbanzos!:yum:

[Thekla]

All beans are good! I recommend lentils, and garbanzos!:yum:
I second the lentils, and St. Nektarios recommends garbanzo as very nutritious :thumbsup:

(I like garbanzo, too :) )

[SeekingTheLight]

Yum! All these sound good!

[27B6]

I haven't made this one yet but it sounds good and is fast-safe. It also comes from my great Aunt. If you try it let us know if it's good.

Copper Penny Salad:

2 lbs. carrots, sliced, cook without salt until just tender. Drain.
1 onion, sliced very thin.
1 green pepper, diced.

Marinade:
1 can tomato soup
1/8 tsp. pepper
1 tsp. salt
1/2 cup vinegar
1 cup sugar
1 tsp. dry mustard

Combine marinade's 6 ingredients and bring to boil. Pour HOT marinade over the carrot/veggie mixture. Chill overnight. Serve cold. Keeps 2 weeks in refrigerator.

[All4Christ]

This is great. Do you mind if I blog about this recipe while giving you credit? I just recently resurrected my old one and one of the subjects I want to blog about is food recipes... especially college-friendly ones!
Not at all! I'm honored! :)