Easy Fish Soup Recipe

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Fish Soup Recipe

This Budget-Friendly Fish Soup is made with frozen tilapia, butter beans, and a smoky tomato broth. It's easy, affordable, and downright delicious!

Course Dinner, Main Course, Soup

Cuisine American

Total Cost $11.33 recipe / $1.41 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 212kcal

Author Jess Rice

Equipment

• Large Pot

Ingredients

• 1 onion, (9.5 oz.) large dice $0.54
• ¼ cabbage, (1.5 cups) chopped $0.75
• 3 cloves garlic, minced $0.15
• 2 Tbsp olive oil $0.38
• 1 tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.09
• ¼ tsp red pepper flakes $0.03
• ¼ tsp ground cumin $0.02
• 1 bay leaf $0.12
• 2 x 14.5 oz. cans fire roasted diced tomatoes $1.96
• 1 x 28 oz. can crushed tomatoes $1.96
• 1 cup roasted red peppers (about half a 12 oz. jar), diced* $1.06
• 1 x 16 oz. can butter beans, drained and rinsed $1.47
• 5 cups water $0.00
• 2 frozen tilapia filets, defrosted and cut into 1-inch cubes** $2.44
• 1 Tbsp fresh parsley $0.05
• 1 Tbsp fresh cilantro $0.05
• 1 lime, juiced (about 2 Tbsp) $0.25

Instructions

• Gather ingredients and defrost frozen tilapia according to package directions. (I defrosted mine overnight in the refrigerator, but defrosting in cold water also works in a pinch!)
• Dice onion, chop cabbage, and mince garlic. Add to a large pot with olive oil, salt, pepper, red pepper flakes, cumin, bay leaf. Sauté until softened and glossy, about 5-8 minutes.
• Add canned tomatoes, diced roasted red bell peppers, and butter beans.
• Add water and stir to combine. Bring up to a simmer for 10-15 minutes, until vegetables are all soft and fully cooked.
• While the soup is simmering, slice tilapia into 1/2 inch pieces and add to soup.
• Simmer the soup with tilapia added for only 5 minutes. The pieces of fish will be perfectly white and firm, but not overcooked. Remove from heat, stirring in fresh herbs and lime juice. Adjust salt and pepper, if needed, and enjoy hot.

See how we calculate recipe costs here.

Notes

*I found the flavor of jarred roasted red bell peppers to be more pronounced than roasting fresh ones from scratch. It’s amazing how many peppers they fit in one jar! For flavor and ease of cleanup, I went with jarred roasted peppers instead of fresh ones this time.

**There were 8 filets in one 2lb bag of tilapia from Walmart. I used 2 filets for this budget-friendly fish soup and saved the other filets for later. You can also use another mild white fish like cod or catfish.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 28g | Protein: 16g | Fat: 5g | Sodium: 858mg | Fiber: 8g

how to make Fish Soup step-by-step photos

Gather all of your ingredients and prep fish: Before starting, you should also defrost the frozen tilapia according to the package directions. I defrosted mine overnight in the refrigerator, but defrosting in cold water also works if you’re short on time. To do this, submerge the frozen fish (in its sealed bag) in a bowl of cold water. Change the water every 30 minutes or so until the fish is fully thawed. It should thaw within 30 minutes to an hour.

Prep and sauté the veggies: Start by dicing 1 onion, chopping ¼ cabbage, and mincing 3 cloves of garlic. Add the prepped veggies and garlic to a large pot, along with 2 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp ground cumin, and a bay leaf. Sauté everything together for about 5-8 minutes, or until the veggies are soft and glossy.

Assemble the soup: Pour in two 14.5 oz. cans of fire-roasted diced tomatoes (with juices), one 28 oz. can crushed tomatoes, 1 cup diced roasted bell peppers, and 1 16 oz. can drained and rinsed butter beans.

Now, add 5 cups of water and stir to combine everything. Bring the soup up to a simmer for about 10-15 minutes until all the vegetables are soft and fully cooked.

Add the fish: You can slice 2 defrosted tilapia filets into 1/2-inch pieces while the soup simmers. When the veggies are fully cooked, add the fish pieces to the soup and simmer for 5 more minutes only. This is more than enough time to cook the fish through without overcooking it.

Season and serve: Take the soup off the heat and stir in 1 Tbsp fresh parsley, 1 Tbsp fresh cilantro, and 2 Tbsp lime juice. Taste and adjust the salt and black pepper as needed, and serve immediately. Enjoy!

Serving Suggestions

If you’re going to serve this white fish soup with anything, I’d go for a slice of sourdough or French bread to dip in that tomato broth. I also think a side of Spanish rice would be an easy way to bulk out each serving into something more substantial. Or you could keep it simple with a quick green salad or even pair it with a gooey spinach and feta grilled cheese if you’re craving something cozy.

Meal Prep It!

If you want to make this soup the day before you plan to serve it, I’d follow the recipe up to step 4 and stop just before adding the fish. Let the soup cool completely, then store it in the fridge overnight. When you’re ready to eat, bring the soup back up to a simmer and continue with the recipe as written—add the fish, simmer for 5 minutes, then stir in the fresh herbs and lime juice. That’s it! This method allows you to get a head start (perfect for busy weeknights or soup swaps!) without overcooking the fish, and everything still tastes fresh and flavorful.

Storage & Reheating

Let any leftovers cool before storing them in the fridge for up to 3 days. You can remove the pieces of tilapia before reheating, if desired, to avoid them overcooking too much. Warm the soup gently on the stovetop or in the microwave, then add the fish during the last few minutes of reheating to heat it through.

More Easy Soup Recipes

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Cabbage Soup

$8.65 recipe / $1.44 serving

Asparagus Soup

$6.82 recipe / $1.13 serving

Stone Soup

$8.93 recipe / $0.63 serving

The post Budget-Friendly Fish Soup appeared first on Budget Bytes.

“A friend of mine told me about your blog just recently, and I have been obsessed ever since! I made this soup for my husband’s birthday because he is a huge meatball fan, and I have already made it again a few days later! It was soooo good!! A new winter favorite, thanks so much!”

Ashley

Easy Meatball Soup Recipe

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Hearty Meatball Soup

This Hearty Meatball Soup is made with Italian-style turkey meatballs, a rich tomato-based broth, veggies, and pasta. An easy one pot dinner!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $16.35 recipe / $2.04 serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 339kcal

Author Beth Moncel

Ingredients

• 3 large carrots, diced $0.49
• 3 ribs of celery, diced $0.40
• 1 yellow onion, diced $0.70
• 4 cloves garlic, minced $0.16
• 2 Tbsp olive oil $0.22
• 1 28 oz. can diced tomatoes, with juices $1.63
• 1 28 oz. can tomato sauce $1.63
• 4 cups beef broth $0.52
• 8 oz. dry pasta* $0.59
• full batch turkey meatballs (approximately 16-18 meatballs) $5.97
• 2 Tbsp fresh parsley $0.35
• ½ cup grated Parmesan cheese $3.69

Instructions

• Cook the diced carrots, celery, onion, and minced garlic in a large pot with olive oil over medium heat until softened (5-10 minutes).
• Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.
• While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.
• Serve each bowl of soup with freshly grated parmesan on top.

See how we calculate recipe costs here.

Notes

*You can use any type of pasta in this soup. Small pasta (like orzo or elbow macaroni) work really well, but I’ve also made it with rigatoni in the past.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 42g | Protein: 25g | Fat: 9g | Sodium: 1456mg | Fiber: 5g

How to Make Hearty Meatball Soup Step-By-Step Photos

Gather all of your ingredients.

Add the liquids: Add 1 28 oz. can diced tomatoes (with juices), 1 28 oz. can tomato sauce, and 4 cups beef broth to the pot with your veggies.

Add the meatballs and pasta: Bring the soup up to a simmer then add 8 oz. dry pasta and the full batch of turkey meatballs (about 16-18 meatballs). The meatballs will infuse flavor into the pot as it simmers. Bring everything back up to a simmer and let it cook for about 10-15 minutes or until the pasta is fully cooked.

Finish: Add 2 Tbsp fresh parsley to the pot once the pasta is soft and cooked through. Mix to combine.

And then it’s pretty much done! Serve up your homemade meatball soup and sprinkle a little grated Parmesan over each bowl. I used ½ cup of grated Parmesan cheese in total. Enjoy!

Variations to Try!

You can actually go three different ways with the broth for this homemade meatball soup:

1. Make an ultra-thick, tomatoey, almost sauce-like base (as I’ve done here).
2. Create a soup-like broth by skipping the tomato sauce and using only diced tomatoes. I’d add an extra 2 cups of broth, adding more if needed, to make up for the missing tomato sauce. (A 28 oz. can of tomato sauce works out at about 3.5 cups, but it’s also very thick, which is why I’d only start with 2 cups of extra broth at first).
3. You can make a clear beef broth by skipping the canned tomatoes altogether and using extra beef broth (or bouillon and water). I do this in my Italian wedding soup recipe, except I use chicken broth instead. It’s up to you!

Next time I make this soup, I’m going to try skipping the tomato sauce so that I can have a tomato and beef broth…and maybe add some kale. Mmmmm, yes.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for 3-4 days. Just a heads up—the pasta will continue to soak up the broth and soften as it sits, so the texture may change a bit. Reheat it in the microwave or on the stovetop, adding a little extra broth if needed. You could also freeze it for up to 3 months, but the pasta can get mushy after freezing and thawing. If that bothers you (but you still want to meal-prep this soup), you could leave the pasta out and cook it separately before serving. Add some pasta to each bowl and top with the reheated soup.

More Hearty Soup Recipes

Matzo Ball Soup

$11.83 recipe / $2.37 serving

Stone Soup

$8.93 recipe / $0.63 serving

Brunswick Stew

$13.05 recipe / $2.18 serving

Potato Corn Chowder

$5.46 recipe / $0.68 serving

The post Hearty Meatball Soup appeared first on Budget Bytes.

“I made this last night and was so surprised at how flavorful a simple recipe can turn out! I followed the recipe to the letter and made a side of white rice. I will definitely make this again!”

Jackie

Easy Recipe for Black Bean Soup

If you have a family with different dietary needs, then this easy soup is a great place to start. In its base form, this hearty black bean soup is naturally vegan and gluten-free, but you can add several things to accommodate other dietary preferences. You can add shredded rotisserie chicken or quickly sautéed shrimp to feed those who want a little meat, stir in a dollop of sour cream or cheddar cheese for those who like dairy, or add any of the toppings listed below!

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Black Bean Soup

This super fast and easy Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

Course Dinner, Lunch, Soup

Cuisine American, Southwest

Total Cost $5.26 recipe / $1.25 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 about 1.5 cups each

Calories 351kcal

Author Beth Moncel

Equipment

• Medium Soup Pot
• Large Blender

Ingredients

• 1 yellow onion (about ½ cup when diced) $0.70
• 2 cloves garlic $0.08
• 1 jalapeño (optional) $0.15
• 2 Tbsp olive oil $0.22
• 3 15 oz. cans black beans, with liquid* $2.64
• 1 15 oz. can fire roasted diced tomatoes, with juices $1.25
• 1 tsp ground cumin $0.10
• ½ tsp dried oregano $0.05
• ½ tsp smoked paprika or chipotle powder** $0.05
• salt to taste $0.02

Instructions

• Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.
• While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.
• Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.
• Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

See how we calculate recipe costs here.

Notes

*The liquid in the canned beans (aquafaba) helps to create a super thick and hearty soup. Go for low-sodium black beans if you’re watching your salt intake. I haven’t tried dried beans, but if you want to you can try using 4.5 cups of soaked and cooked dried black beans in place. Blend 3 cups (which is roughly equivalent to 2 15 oz. cans, minus the liquid) of the prepped black beans with 1 cup of water. Add more water as needed to thin out the puree if it’s too thick, then continue with the recipe as directed, adding the remaining 1.5 cups of prepped dried black beans to the pot with another cup of water. 

**For a mild soup, skip the jalapeño and use smoked paprika. For a spicy soup, add the jalapeño and use chipotle powder in place of, or in addition to, smoked paprika.

Nutrition

Serving: 1.5cups | Calories: 351kcal | Carbohydrates: 53g | Protein: 18g | Fat: 8g | Sodium: 173mg | Fiber: 18g

How to Make Black Bean Soup Step-by-Step Photos

Gather all of your ingredients.

Sauté the veggies: Start by dicing 1 yellow onion and mincing 2 cloves of garlic. Next, cut off the stem, remove the seeds, and finely dice 1 jalapeño. Add the prepped onion, garlic, and jalapeño to a soup pot with 2 Tbsp olive oil. Sauté them over medium heat until the onions are soft and translucent, about 5 minutes.

Blend the black beans: As you wait for your veggies to sauté, add two 15 oz. cans of black beans (with liquid) to a blender. Set the third can of black beans to one side for now, as we want to keep them whole. Blend the black beans until smooth. Add a small amount of water (about 1/4 cup) if they’re too thick to blend.

Make the soup: Add the remaining 15 oz. can of whole black beans (with liquid) to the sautéed veggies. Now, pour the pureed black beans into the soup pot.

Pour 1 15 oz. can of fire-roasted tomatoes (with juices) into the soup pot.

Finally, add 1 tsp ground cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Stir to combine and distribute the spices.

Place a lid on the soup pot and bring it up to a simmer. Simmer the soup for about 15 minutes, stirring often. After it’s been simmering for 15 minutes, taste the soup and add salt as needed (I added ½ tsp). Serve it hot with all your favorite toppings!

Storage & Reheating

serving suggestions

There are just so many options for fun toppings with this soup! Not only is adding toppings to soup like this fun, but it’s a great way to use up leftovers in your refrigerator. I like cornbread, shredded cheddar, sour cream, green onion, fresh jalapeño, avocado, pickled red onions, crushed tortilla chips, or pico de gallo.

More Easy Bean Soup Recipes

Navy Bean Soup

$7.32 recipe / $1.22 serving

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

The post Smoky Black Bean Soup appeared first on Budget Bytes.

“Absolutely love this soup! I’ve made it twice in the last month (mainly because my dad gave me a cabbage bigger than a bowling ball 😂 ) but it’s so good! I add ground beef & barley to it to beef it up a little but it’s just packed with flavor in general. Thank you so much for this recipe.”

Chantel

Easy Recipe for Cabbage Soup

The classic “cabbage soup diet” recipe has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. Cabbage is the star here, giving the soup plenty of volume, fiber, and nutrients, all for just pennies. I also throw in green bell pepper, green beans, and fresh parsley to round out the medley of flavors (and sneak in even more greens!). This recipe is serious proof that budget-friendly meals can still be wholesome, satisfying, AND downright delicious!

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Cabbage Soup Recipe

This delicious Cabbage Soup recipe is super healthy, chock-full of flavorful vegetables, and perfect for cold fall and winter days.

Course Dinner, Soup

Cuisine American

Total Cost $8.65 recipe. /$1.44 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 2 cups each

Calories 133kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons
• Chef’s Knife
• Garlic Press

Ingredients

• 4 cloves garlic $0.20
• 1 yellow onion $0.78
• 4 carrots $0.36
• 4 ribs celery $0.60
• 1 green bell pepper $0.86
• 6 cups chopped cabbage (½ head) $1.51
• 1 Tbsp olive oil $0.19
• 1 28 oz. can diced tomatoes* $1.48
• 1 8 oz. can tomato sauce** $0.48
• 1/2 lb. frozen green beans $0.64
• 1/4 cup chopped parsley $0.23
• 1/2 Tbsp smoked paprika $0.15
• 1 tsp dried oregano $0.10
• 1/2 tsp dried thyme $0.05
• 1/4 tsp freshly cracked black pepper $0.05
• 6 cups vegetable broth $0.54
• 1 tsp salt $0.01
• 1 Tbsp lemon juice*** $0.05

Instructions

• Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
• Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
• Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
• Add the cabbage to the pot along with the vegetable broth and stir to combine.
• Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
• Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

See how we calculate recipe costs here.

Video

Notes

*I use petite diced tomatoes, but regular canned diced tomatoes also work.

**For anyone living outside of the U.S., our tomato sauce is puréed cooked tomatoes with a little salt and sometimes a small amount of added seasoning (like onion powder). The closest alternative will probably be passata.

***This is the secret ingredient! A little bit of lemon juice at the end gives the soup a shot of brightness and keeps the flavors from being too heavy. Don’t skip this one!

Nutrition

Serving: 2cups | Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Sodium: 1783mg | Fiber: 7g

How to Make Cabbage Soup Step-by-Step Photos

Gather all of your ingredients.

Prep the veggies: Mince four cloves of garlic, dice one yellow onion, peel and slice 4 carrots, slice 4 stalks of celery, dice one green bell pepper, and chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped).

Sauté the veggies: Add the prepared veggies and garlic to a large soup pot with one tablespoon olive oil. Sauté over medium heat until softened.

Make the soup: Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped fresh parsley, ½ Tbsp smoked paprika, 1 tsp dried oregano, ½ tsp dried thyme, and ¼ tsp pepper. Stir to combine and cook for another minute or two.

Add the chopped cabbage to the pot along with 6 cups of vegetable broth.

Simmer: Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.

Season: Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors. 

Serve: And then slurp down all that vegetable-y goodness! I garnished my cabbage soup with a little more freshly cracked black pepper, but that’s totally optional. Serve, and enjoy!

Serving Suggestions

This cabbage soup recipe goes great with some crusty bread (garlic or not) to soak up that delicious broth! A warm and buttery dinner roll is also absolutely delightful. But if I’m craving something heartier, I’ll pair it with a sandwich, and a Reuben sandwich sounds like the perfect choice to me!

How to Store Leftover Cabbage Soup

This recipe makes a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about 3-4 days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer it to the freezer for longer storage. Keep in the freezer for up to three months.

More Delicious Cabbage recipes

Cabbage Steaks

$3.60 servings / $0.90 recipe

Fried Cabbage

$3.39 recipe / $0.85 serving

Corned Beef and Cabbage

$22.63 recipe / $3.77 serving

Cabbage Casserole

$9.47 recipe / $0.78 serving

The post Cabbage Soup appeared first on Budget Bytes.

Easy Recipe for Asparagus Soup

This asparagus soup recipe is deliciously fresh, creamy, and easy to make. I sauté asparagus and green onions before simmering them in vegetable broth with a squeeze of lemon for brightness. Then, most of the soup is blended until smooth with cream cheese (and spinach for some added nutrients!), but I always reserve some asparagus and green onion to stir in at the end for a bit of texture. Finish each bowl with a sprinkle of Parmesan, and you’ve got a delicious homemade soup that will knock ANY canned soup out of the water!

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Asparagus Soup Recipe

This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime soup!

Course Soup

Cuisine American

Total Cost ($6.82 recipe / $1.13 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cool Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (1 cup each)

Calories 98kcal

Author Jess Rice

Equipment

• Small Blender

Ingredients

• 1 bunch asparagus* $3.67
• 3 green onions, 1 reserved for garnish $0.32
• 1 Tbsp olive oil $0.21
• ½ tsp salt $0.01
• ½ tsp freshly cracked black pepper $0.08
• ½ tsp garlic powder $0.03
• ½ tsp onion powder $0.03
• 3 cups vegetable broth** $0.30
• 2 Tbsp lemon juice, typically half a lemon $0.29
• ¼ cup fresh parsley $0.13
• ¼ cup cream cheese $0.48
• 1 cup spinach* $0.66
• 1 tsp dill $0.46
• ¼ cup Parmesan cheese, grated $0.15

Instructions

• Wash and trim asparagus, if needed.* Chop the prepped asparagus.
• Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
• Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
• Sauté in stock pot for about 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
• Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
• Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
• Remove asparagus from heat and allow to cool for 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
• Blend until completely smooth.
• Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
• Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don’t need to add much extra salt!) Simmer on medium-low for 5 more minutes.
• Serve hot with freshly grated Parmesan cheese.

See how we calculate recipe costs here.

Notes

*You can totally use frozen asparagus and spinach in this recipe, but asparagus is in season right now, so I was able to find some fresh and affordable. I will cut off the woody ends of asparagus if they are too tough and dry to cook properly. If some of the spears are more tender from tip to end, I will just use a vegetable peeler to peel off some of the skin at the end to ensure it cooks consistently and to my liking.

**We like to use bouillon around here to keep our broth costs low. I use the Better Than Bouillon brand! When selecting bouillon, make sure salt isn’t listed as the first ingredient, otherwise you’re just spending a lot of money on extra salt!

Nutrition

Serving: 1cup | Calories: 98kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Sodium: 768mg | Fiber: 2g

how to make Asparagus Soup step-by-step photos

Gather all of your ingredients.

Prep the asparagus: Wash and trim 1 bunch of asparagus, if needed. I cut off any woody ends that are too tough to cook properly. If any of the spears are more tender from tip to end, I will simply use a vegetable peeler to remove some of the skin from the end to make sure it cooks consistently and isn’t chewy. Now, chop the asparagus into smaller pieces.

Chop the green onions: Chop up 3 green onions, but reserve one for garnish. Mince the reserved green onion finely and set it aside for now.

Sauté the veggies: Add the chopped asparagus and green onions (minus the minced green onion you have set aside) to a small stock pot. Toss them with 1 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.

Sauté the seasoned asparagus and green onion in the stock pot for about 8 minutes over medium heat until the asparagus turns bright green. Remove some of the asparagus from the pot and set it aside (I reserved ¼ cup off to the side).

Simmer: Add 3 cups vegetable broth and 2 Tbsp lemon juice to the stock pot with the sautéed asparagus and green onions. Bring everything to a simmer over medium-low heat.

Prep the garnishes: While you wait for the soup to come to a simmer, mince ¼ cup parsley and gather the reserved minced green onion and asparagus. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!

Blend the soup: Remove the asparagus from the heat and allow it to cool for 5 minutes (this is VERY important because the steam from the hot liquid can expand in the blender and cause the lid to come loose! Be sure to cool it for 5 minutes first). Once cooled, add the contents of the stock pot to the blender with ¼ cup cream cheese, 1 cup spinach, and half of the minced parsley.

Blend the soup until completely smooth.

Finish the soup: Add the blended soup back to your stock pot with 1 tsp dill, the remaining parsley, the reserved minced green onion, and the reserved chopped asparagus.

Whisk to combine and adjust the salt and black pepper to taste. Simmer your asparagus soup over medium-low for 5 more minutes. Serve it hot with a sprinkle of freshly grated Parmesan cheese. Enjoy!

Serving Suggestions

Along with the shredded Parmesan, I sometimes drizzle a little olive oil on top of each bowl. A few toasted pine nuts would also be delicious! And, as I mentioned earlier, this soup is amazing with crusty bread. I usually go for a simple baguette, sourdough, or focaccia. I also like to serve it with a fresh salad, such as a caprese salad. The fresh mozzarella and basil add a nice contrast to the warm, creamy asparagus soup! A classic chicken club sandwich would make this a more substantial meal, too.

Storage & Reheating

Once cooled, store this fresh asparagus soup in the fridge for 3-4 days. You can reheat it in the microwave or on the stovetop, stirring occasionally until heated through. As this recipe contains cream cheese, there’s a chance your soup will separate if frozen and then thawed. If you really want to freeze it, portion it into individual freezer-safe containers and freeze it for up to 3 months. Let it thaw in the fridge before reheating.

More Easy Soup recipes

Potato Corn Chowder

$5.46 recipe / $0.68 serving

Butternut Squash and Black Bean Soup

$8.59 recipe / $1.43 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

Lemony Chickpea Soup

$4.52 recipe / $1.13 serving

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Easy Stone Soup Recipe

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Stone Soup Recipe

This hearty chicken and vegetable Stone Soup is inspired by the classic folk tale. It's made with simple ingredients and is perfect for the whole family!

Course Soup

Cuisine European

Total Cost (8.93 recipe / $0.99 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9 servings (1 1/2 cup per serving)

Calories 102kcal

Author Jess Rice

Equipment

• Stock Pot

Ingredients

• 1 stone*
• 1 Tbsp olive oil $0.19
• 1 yellow onion, diced $0.90
• 4 carrots, peeled and chopped $0.79
• 3 stalks celery, diced $0.19
• 1 tsp sea salt $0.01
• ½ tsp ground black pepper $0.08
• 1 tsp dried thyme $0.43
• 1 tsp Italian seasoning $0.19
• 2 bay leaves $0.10
• 4 chicken drumsticks** $2.56
• 1 zucchini, chopped $0.93
• ¼ small head of cabbage, chopped (about 4 cups) $0.75
• 4-5 red potatoes, large diced (about 1 lb)*** $1.12
• 3 cloves garlic, minced $0.15
• 6 cups chicken broth**** $0.54

Instructions

• If using, wash your stone very well and add it to your stock pot.
• Add olive oil to the stock pot and cook onions, carrots, and celery (mirepoix) with salt, ground pepper, thyme, Italian seasoning, and bay leaves over medium heat until glossy and beginning to soften.
• Temporarily move the mirepoix out of the way and add chicken drumsticks to the bottom of your pot to brown them on all sides.
• Then, add the diced zucchini, cabbage, potatoes, and minced garlic. Pour chicken broth on top and bring everything up to a boil.
• Once boiling, reduce the heat to a simmer and cook for 1 hour or until vegetables are fully cooked and the internal chicken temps at 165℉. Pull meat off the chicken bones and discard bones (or save them to make chicken stock along with your vegetable peels from this recipe!)
• Taste and adjust salt and pepper. If you used a stone in your stone soup, be sure to remove it before serving!

See how we calculate recipe costs here.

Notes

*The stone is completely optional. You can use 1 whole mini potato instead of a stone. For the record, I opted out of cooking with one of our river rocks in the pot but added some for photos later because…cute!

**I went with chicken drumsticks because they’re budget-friendly and cook up perfectly in this soup. Bone-in chicken thighs will also work but will take longer to cook (the internal temperature must reach 165℉ before serving!) 

***Yukon gold potatoes also hold up well in this recipe. Russets will dissolve and create a loose mashed potato consistency in this soup, but if you’re ok with that texture, they’ll work, too!

****We like to use bouillon to keep our broth costs low. We prefer Better Than Bouillon brand. When you’re selecting bouillon at the store, make sure the first ingredient isn’t salt, or you’re just spending a lot of money on a more expensive salt!

 

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Sodium: 596mg | Fiber: 2g

how to make Stone Soup step-by-step photos

Gather all of your ingredients.

Sauté the carrot, onion, and celery: Pour 1 Tbsp olive oil into your stock pot over medium heat and add 1 chopped onion, 4 peeled and chopped carrots, and 3 stalks chopped celery (known as a mirepoix) and stir to combine.

Now, add 1 tsp salt, ½ tsp ground pepper, 1 tsp dried thyme, 1 tsp Italian seasoning, and 2 bay leaves and heat over medium heat until the veggies become glossy and start to soften.

Brown the chicken: Push the sautéed vegetables aside to create a gap at the bottom of the stock pot and add 4 chicken drumsticks.

Brown the chicken on all sides. We aren’t looking to cook the chicken through just yet (that’ll happen when the soup simmers), but browning the outside will help add flavor.

Simmer: Add 1 chopped zucchini, chopped cabbage (¼ of a small head, about 4 cups), 4-5 large diced potatoes, and 3 cloves minced garlic to the stockpot. Pour 6 cups chicken broth over top and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook for 1 hour, or until the veggies are fully cooked and the internal temperature of the chicken reaches 165°F.

Shred the chicken: Use a fork to pull the meat off the chicken bones into the soup. Discard the bones or use them to make chicken stock (along with your vegetable peels from this recipe!)

Serve: Adjust to taste with salt and black pepper. If you added a stone to your soup, don’t forget to remove it before serving! Serve and enjoy.

What Else Can I Add?

You honestly cannot go wrong, no matter what you add to this recipe for stone soup! Even Dolly Parton’s family has a version of this soup (she’s my favorite person in the world, and my daughter thinks she’s her Aunt because she gets books via Dolly’s Imagination Library every month 😂). Dolly’s version includes ham hock and turnips, so feel free to add them to my recipe, too! Here are some more ideas to try:

• Turkey drumsticks
• Leftover baked ham
• Corn
• Bell Peppers
• Leftover baked corned beef
• Spinach
• Kale
• Homemade croutons
• Andouille sausage
• Chickpeas
• Squash
• Barley, rice, or noodles toward the end of cooking (you’ll likely need to add more liquid if adding any of these ingredients)

Storage & Reheating

Keep any leftovers in airtight containers in the fridge for up to 3-4 days or in the freezer for up to 3 months. Let your homemade stone soup thaw overnight in the fridge before reheating in the microwave or on the stovetop.

More Chicken Soup recipes

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Matzo Ball Soup

$11.83 recipe / $2.37 serving

The post Stone Soup appeared first on Budget Bytes.

“This soup is so good! We made it with chuck roast and added some fresh diced tomatoes to use them up. We paired it with your hot honey cornbread and it was amazing! So easy, flavorful, and filling.”

samantha

Easy Vegetable Beef Soup Recipe

This classic soup combines ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans in a flavorful broth. To make this soup a bit easier, I’ve used a frozen vegetable mix to cut down on the amount of peeling and chopping needed to prepare the soup. That makes this homemade vegetable beef soup extra fast and easy. 😊 To give the soup even more flavor, I’ve also added a healthy dose of Italian seasoning and some Worcestershire sauce to the broth for extra depth.

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Vegetable Beef Soup Recipe

This super easy Vegetable Beef Soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost $10.63 recipe / $1.77 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 1.5 cups each

Calories 363kcal

Author Beth Moncel

Equipment

• Soup Pot

Ingredients

• 1 yellow onion $0.70
• 2 cloves garlic $0.08
• 2 Tbsp olive oil $0.22
• 1 lb. ground beef* $4.98
• 1 russet potato (about ¾ lb.) $0.71
• 1 28 oz. can diced tomatoes $1.63
• 1.5 tsp Italian seasoning $0.15
• 1/4 tsp freshly cracked black pepper $0.04
• 4 cups beef broth** $0.52
• 2 Tbsp Worcestershire sauce $0.14
• 12 oz. frozen vegetables (corn, peas, carrots, green beans)*** $1.08
• salt to taste $0.05

Instructions

• Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
• Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
• While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
• Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
• Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
• Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
• Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.

See how we calculate recipe costs here.

Video

Notes

*I used ground beef in my vegetable beef soup because it was the least expensive and the easiest to use. If you use higher-fat ground beef, you have the option to drain the fat off after browning or leave it in for extra flavor and richness.

If you have room in your budget and would rather have chunks of beef in your soup, choose a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. No need to cook through during the browning stage, as it will cook through while the soup is simmered. Some readers have also swapped the beef with ground turkey and said it turned out great!

**Make sure you’re using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.

***I used a bag of mixed frozen veggies, but you can use any frozen vegetables you like.

Nutrition

Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Sodium: 946mg | Fiber: 5g

How to Make Vegetable Beef Soup Step-by-Step Photos

Gather all of your ingredients.

Sauté the aromatics: Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to a soup pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Brown the beef: Add 1 lb. ground beef and continue to sauté until the beef is cooked through. If you’re using a higher fat content ground beef you can drain off the excess fat, if preferred.

Assemble the soup: While the beef is browning, peel and dice one russet potato (about ¾ lb.) into ½-inch pieces. Add the diced potatoes to the pot with one 28oz. can diced tomatoes (with juices), 1.5 tsp Italian seasoning, ¼ tsp freshly cracked black pepper, 4 cups beef broth, and 2 Tbsp Worcestershire sauce. Stir to combine.

Simmer: Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let it continue to simmer for about 10 minutes, or until the potatoes are fork-tender.

Add the frozen veggies: Add a 12oz. bag of frozen vegetables (corn, carrots, green beans), stir to combine and allow it to come back up to a simmer. Simmer the vegetables in the soup for about five more minutes.

What Else Can I Add?

This is my favorite part of any recipe. What else can you add to vegetable beef soup to make it your own? Try adding some of these ingredients:

• Barley (you’ll need to add more broth to cook the barley, see my vegetable barley soup recipe for reference!)
• Chopped cabbage
• Celery
• Cauliflower florets
• Parsnips
• Crushed red pepper
• Finely chopped kale

Storage and Reheating

Let any leftovers cool completely before storing them in airtight containers in the fridge for up to 3-4 days. You can also freeze this soup for up to 3 months. Just keep in mind the veggies will likely be much softer after being frozen and thawed. To reheat, let it thaw overnight in the fridge (if frozen) and either reheat in the microwave or on the stovetop over medium-low heat, stirring often.

More Easy Ground Beef Recipes

Ground Beef Fajitas

$12.75 recipe / $3.18 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

Beef and Cabbage Soup

$9.63 recipe / $1.61 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

The post Easy Vegetable Beef Soup appeared first on Budget Bytes.

“This was by far one of the easiest and best chili recipes I have ever made. My family couldn’t get enough of it. I had only chicken breasts and browned them in a little oil and garlic before continuing the process. Delicious!!!”

Donna

Easy White Chicken Chili Recipe

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious. But my favorite part? This recipe is really easy to make, hot OR mild, depending on your spice preferences! I’ve shared exactly how to do that in the recipe card notes below.

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Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $12.81 recipe / $1.60 serving

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 1.25 cups each

Calories 403kcal

Author Beth Moncel

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.70
• 4 cloves garlic $0.16
• 1 jalapeño $0.24
• 1 Tbsp olive oil $0.22
• 1.5 lbs. boneless, skinless chicken thighs* $3.48
• 2 15 oz. cans cannellini beans (drained) $1.88
• 1 15 oz. can pinto beans (drained) $0.94
• 1 7 oz. can diced green chiles $0.97
• 1 Tbsp ground cumin $0.30
• 1 tsp dried oregano $0.10
• 1/4 tsp smoked paprika $0.02
• 1/4 tsp cayenne pepper $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 3 cups chicken broth $0.39
• 1 cup frozen corn $0.78
• 4 oz. cream cheese $0.93
• ½ cup sour cream $0.49

Instructions

• Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
• Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
• Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
• After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
• Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
• Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!**

See how we calculate recipe costs here.

Video

Notes

*I use boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

**My favorite part of this chili is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Some of my favorites are sour cream, Monterey Jack or Pepper Jack Cheese, green onions, fresh cilantro, tortilla chips, hot Sauce, fresh or pickled jalapeños, avocado, or lime!

• A Note on the Spice Level: You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper. If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

 

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g

How to Make White Chicken Chili Step-by-Step Photos

Gather all of your ingredients.

Sauté the veggies: Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Assemble the chili: Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Simmer: Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Shred the chicken: After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Add the corn: Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Make it creamy: Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

Finish and serve: To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking. Serve it hot with your favorite toppings!

Storage and Reheating

This white chicken chili is amazing as leftovers because the flavors continue to develop as it sits. You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stove, stirring occasionally until warmed through. As this recipe contains cream cheese and sour cream, I wouldn’t recommend freezing it as the texture may change upon thawing and reheating. If you really want to freeze this recipe, you can try making the chili, but leave out the dairy until you’re ready to reheat and serve it. Just add the cream cheese and sour cream in at that point, stirring until melted and incorporated.

More Delicious Chili Recipes

Classic Homemade Chili

$9.28 recipe / $1.55 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Turkey Chili RECIPE

$11.55 recipe / $1.78 serving

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Easy Brunswick Stew Recipe

Brunswick Stew is a Southern classic with origins that are still debated to this day. Some say it originated in Brunswick County, Virginia, while others claim Brunswick, Georgia, as its home. Wherever it started, one thing’s for sure: it’s a seriously delicious stew I can make with simple ingredients (which is always a winner in my house!), and it tastes even better the next day. I use BBQ sauce, diced tomatoes, shredded chicken, and various veggies and seasonings to create this seriously comforting, stick-to-your-ribs meal. My family ALWAYS asks for seconds when I make this easy recipe!

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Brunswick Stew Recipe

This easy Brunswick Stew recipe is made with simple ingredients and packed with delicious flavor. A classic that's perfect for family dinners or meal prep!

Course Main Course

Cuisine American

Total Cost ($13.05 recipe / $2.18 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings (about 1.5 cups each)

Calories 383kcal

Author Marsha McDougal

Equipment

• Large Pot or Dutch Oven

Ingredients

• 1 Tbsp olive oil $0.22
• 1 yellow onion, diced $0.39
• 2 cloves of garlic, minced $0.16
• 2 Tbsp tomato paste $0.30
• ½ tsp salt $0.02
• ¼ tsp smoked paprika $0.03
• ¼ tsp garlic powder $0.03
• ¼ tsp freshly cracked black pepper $0.04
• 2 14.5 oz. cans of diced tomatoes* $2.12
• 1 cup frozen corn kernels $0.45
• 1 cup frozen lima beans** $0.80
• 1 lb. Yukon gold potatoes, peeled and diced $1.20
• ½ cup BBQ sauce*** $0.65
• 4 cups cooked shredded chicken $6.25
• 3 cups chicken broth $0.39

Instructions

• Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
• Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
• Now add in the diced tomatoes, frozen corn, frozen lima beans, potatoes, and BBQ sauce. Stir everything together.
• Add in the shredded chicken and chicken broth. Stir everything together until well combined.
• Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread. Enjoy!

See how we calculate recipe costs here.

Notes

*Try fire-roasted tomatoes instead of regular diced tomatoes for a more smoky flavor.

***Lima beans are traditionally used in this recipe, but if you’re not a fan of lima beans you can certainly swap it out for a different vegetable like frozen green beans.

***The BBQ sauce plays a big part in flavoring this stew…so be sure to use one you really love! I recommend using your favorite store-bought BBQ sauce, or, for homemade, you can make our homemade BBQ sauce.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 46g | Protein: 30g | Fat: 10g | Sodium: 1204mg | Fiber: 6g

how to make Brunswick Stew step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Sauté the onion: Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium heat and add 1 diced onion and 2 cloves minced garlic. Sauté them for a few minutes until the onion becomes translucent.

Add the seasonings: To the onions and garlic, mix in 2 Tbsp tomato paste, ½ tsp salt, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp black pepper. Let them cook together for about 30-45 seconds. Doing this blooms the tomato paste and spices, intensifying their flavors…don’t skip this step!

Make the stew: Add two 14.5oz. cans diced tomatoes, 1 cup frozen corn, 1 cup frozen lima beans, 1 lb. diced Yukon gold potatoes, and ½ cup BBQ sauce to the pot. Give everything a good mix to evenly combine.

Now, add in 4 cups cooked shredded chicken and 3 cups chicken broth.

Stir until all the ingredients are well combined.

Cook the stew: Bring the pot up to a boil, then immediately lower the heat to medium-low. Simmer the soup for 20 minutes. After 20 minutes, check the potatoes; if they’re not fork-tender, simmer for 2-3 more minutes. Garnish with freshly chopped parsley (optional) and serve with all your favorite sides!

Variations to Try!

1. Use a different meat: Traditional Brunswick stew recipes used whatever they had on hand on that day. Often, the meat used would be game, such as rabbits or squirrels. But nowadays, chicken is the most popular choice. You could also add (or swap the chicken for) pulled pork, shredded beef brisket, or even leftover shredded turkey breast. Shrimp would be nice, too, added at the end of cooking so they don’t overcook.
2. Switch up the vegetables: I like to use a mix of potato, corn, and lima beans because they’re budget-friendly and taste delicious. But you could add any vegetables you like, such as okra (a classic veggie found in this stew!), green beans, celery, or carrots.
3. Spice it up: Add a splash of your favorite hot sauce or use a spicy BBQ sauce to give your stew an extra kick of heat.
4. Add more BBQ sauce: If the BBQ sauce is your favorite part of this stew (I get it!), I recommend drizzling a little extra on each bowl before serving.
5. Make it meat-free: I know, I know, “Brunswick stew” without the meat? But hear me out—this recipe is very easy to make meat-free if needed. The chicken is already cooked, so you could simmer the stew (without the meat), serve it out, and add the cooked chicken to bowls individually. You can also use vegetable broth instead of chicken. I’d bulk up the veggies used if making this recipe entirely vegetarian.

SERVING SUGGESTIONS

I usually keep things simple and serve this stew with cornbread or crusty bread on the side. I also like garnishing with a little fresh parley! Homemade biscuits would also be nice, as would a side of creamy coleslaw to pile on top of whatever bread you choose.

Storage & Reheating

Leftovers store well in airtight containers in the fridge for up to 3-4 days. I usually use the microwave to reheat individual portions, but you could also reheat it in a pot on the stove. If it seems a little thick when reheating, feel free to add a splash of chicken broth or water. This homemade Brunswick stew also freezes well, so long as you don’t mind the potatoes and veggies getting softer after freezing and thawing! Just freeze in airtight containers or freezer bags for up to 2-3 months. When ready to eat, let it thaw in the fridge overnight before reheating.

More Easy Stew Recipes

Beef Stew

$17.78 recipe / $2.96 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Chicken Stew

$12.22 recipe / $2.04 serving

Slow Cooker Hamburger Stew

$9.88 recipe / $1.65 serving

The post Brunswick Stew appeared first on Budget Bytes.

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!

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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 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 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 cloves 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

Serving: 1.5cups | Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 786mg | Fiber: 4g

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 cloves 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.

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.

More Hearty Soups with Potato

EASY Split Pea Soup RECIPE

$9.51 recipe / $1.58 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Kapusniak (Ukrainian Sauerkraut Soup)

$11.33 recipe / $1.13 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

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