I am not ashamed to admit that about once a week, I order dinner or lunch for my kiddos via a talking box and a voice telling me to “please pull up to the next window.” Some days we just need a quick fix.
The price of convenience typically runs me anywhere from $12-$14 for two supposed value meals. Toy not included.
Convenience can be an expensive thing.
Consider that in about 15 minutes, you can prep the ingredients for this soup. Let it simmer on the stove while you run errands, fold laundry, pick up the children from soccer practice. Consider you can come home and serve your family this low-fat, healthy soup for about (prepare to be amazed):
$1 per person
That, my friends is a true value. Many more soup recipes to come.
HEARTY BEEF VEGETABLE BARLEY SOUP
1/2 lb. lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
7 cups water
1 – 14.5 oz. can whole tomatoes undrained, cut into pieces
1/2 cup Medium QuakerOats Barley, uncooked
1/2 cup sliced celery
1/2 cup sliced carrots
2 beef bouillon cubes (see Note>)
1/2 tsp dried basil, crushed
1 bay leaf
Salt and pepper to taste
1 – 9oz. package frozen mixed vegetables
Fresh chopped parsley (optional)
*In a 4-quart saucepan or Dutch oven, brown meat along with onion and garlic; cook until onion is tender. Drain (if necessary) and return ingredients to pan.
*Stir in remaining ingredients EXCEPT FOR FROZEN VEGETABLES. Bring to a boil, cover. Reduce heat and simmer for 50-60 minutes, stirring occasionally.
*Add frozen vegetables and cook for an additional 10 minutes or until vegetables are tender.
*Remove bay leaf and add additional salt and pepper if needed. Garnish with some chopped parsley and serve. Additional water or stock may be added if soup becomes thick upon standing.
NOTE> Beef or vegetables stock may be substituted for the water and bouillon cubes.