Frugal Recipes – Meals for less than $1 a serving: Yellow Squash and Potato Soup

You never know what readers are interested in reading, if you don’t experiment with content. This is the first post from Mrs. SmartFamilyFinance in what I hope will be a successful series sharing frugal family recipes. The rule is that all recipes must cost no more than $1 per serving. You can’t beat a full belly for a dollar per person.

Perhaps you know this story: it’s 5:30. You and your spouse just pulled into the driveway simultaneously and after a long day at work. You get the kids out of the car, pile everyone into the house and realize: someone has to make dinner on a budget with the kids running around – and preferably everyone will be done eating at a reasonable time.

That’s our life, so we occasionally spend time researching and creating recipes. We have three qualifications for a winner: inexpensive, healthy and easy. Here is a delicious, easy soup for late summer and fall. It feeds five people as an entrée, costs a total of $4.45 when the vegetables are in season and it only takes 15 minutes of active prep time. Pair it with half-sandwiches and you can stretch it out for two or three meals! Shaun created this one and it was a hit with all of us.

Yellow Squash and Potato Soup

Active Time: 15 minutes

Total Time: 45 minutes

Grocery List

2 Slices Bacon – $.30

2 medium Yellow Squash, sliced thin – $.60

4 Potatoes, sliced thin – $.75

1 Onion, chopped – $.20

1 Clove Garlic, minced or pressed – $.05

1 Quart Chicken Stock – $2.50 (or less, if you make your own)

1 Tbsp Oregano – $.05

Serves 6 and costs $4.45 or $.74 a serving

In a large sauté pan (or a pot), cook bacon over medium heat until crisp. Remove bacon from pan and place on paper towels to drain. Drain some of the bacon grease, but leave enough to coat the bottom of the pan. Cook the onion and potatoes, stirring occasionally, in the greased pan until the onions are transparent. Add the yellow squash and garlic. Cover and cook, stirring occasionally, until the squash and potatoes are soft. Add the quart of chicken stock and oregano and simmer for 25 minutes. Pour into blender (in batches if your blender isn’t big enough for all of it) and blend until smooth. Add more seasoning to taste, if desired. Enjoy!

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