budget friendly meal

This rich and hearty 15 bean soup is a healthy, inexpensive meal! Make it with a leftover ham bone or ham hock, or serve it as a filling vegetarian main.

15 Bean Soup

15 bean soup mix*

bacon

onion

garlic (minced (about 1 tablespoon))

carrots

celery

ham bone – fat removed; optional (plus any leftover ham diced from the bone)

chicken broth

bay leaf

tomatoes

smoked paprika

chili powder

cumin

thyme leaves

black pepper

red wine vinegar

Kosher salt (to taste)

Parmesan cheese (for serving)

parsley (for serving)

Before you plan to make the soup: place the beans in a large bowl. Pick them over to remove any debris. Cover with cool water by at least 1 inch. Let stand overnight at room temperature or in the refrigerator.

When you are ready to cook the soup: drain the beans into a colander and rinse them well. Set aside.

In a large pot or Dutch oven over low heat, cook the bacon over medium low, stirring it occasionally until the fat has rendered and the bacon is crisp, about 8 minutes (be patient; low and slow is the name of the game here!). With a slotted spoon, remove the bacon to a plate and set aside, leaving the drippings in the pot. If using olive oil instead, simply warm the oil in the pot.

Increase the heat to medium. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, carrots, and celery. Stir and cook until the carrots just begin to soften, about 5 minutes.

Add the beans, ham bone (if using), bay leaf, and liquid. If you are NOT using a ham bone, use the broth for the liquid; if you ARE using a ham bone, use 6 cups of water *or* unsalted chicken broth. (If you use regular or even low sodium broth along with a ham bone, your soup may be too salty).

Increase the heat and bring the soup to a boil. Once it is boiling, reduce heat to medium low. Place a lid on the pot, leaving it slightly ajar. Let the soup simmer, stirring it occasionally, until the beans are tender and beginning to break down, about 75 minutes.

Stir in the tomatoes, paprika, chili powder, cumin, thyme, and black pepper. Simmer the soup, uncovered, for an additional 20 minutes to allow the flavors to marry. If the soup becomes thicker than you would like, add water to reach your desired consistency. Remove the bay leaf and ham bone (if using). Stir in the vinegar and reserved bacon.

Taste the soup and add additional salt and pepper as desired. The amount of salt you need will vary based upon your broth and/or hambone; I added an additional 1/2 teaspoon salt and pinch of black pepper. Serve hot, sprinkled with Parmesan and parsley.

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15 Bean Soup Recipe

This easy tasty beef stroganoff dish you can make from scratch, and is cooked on the stove top. Made with sour cream and wine, serve this classic creamy dish with rice, egg noodles, pasta or mashed potatoes.

Easy Beef Stroganoff With Stew Meat

mushrooms (washed and thinly sliced)

olive oil (extra virgin)

beef

brown onion (thinly sliced)

garlic (paste)

red wine

water

chicken stock powder (or beef sock powder)

fresh cream

sour cream

soy sauce

cornflour (optional)

In a large deep fry pan, heat 1 tablespoon of olive oil, then add the sliced mushrooms, and fry on low to medium heat, until the mushrooms change colour and become soft, this will take about 3-5 minutes.

When done, transfer the cooked mushrooms and any juice you get from them to a bowl, and put aside for later.

In the same pan cook the meat in two batches:&nbsp;Heat 1 tablespoon of olive oil, add quarter of the thinly cut gravy beef and fry until brown all over. Transfer the meat and juices to a plate. Repeat for the remaining meat.

Add a little more oil (about 1/2 teaspoon) to the fry pan. Add the sliced onions and garlic. Fry for 2 -3 minutes, or until the onions become soft.

Return all the browned meat and its juices to the pan with the onions. Add the red wine, water and 2 tablespoons of soy sauce and stock powder, bring to the boil, cover with a lid, then reduce the heat.

Allow meat to simmer for about 1 hour, or until the meat is soft and tender.

Once the meat is tender and soft, stir in the cooked mushrooms, fresh cream, and sour cream to the meat. Gently simmer for about 5 minutes, taste for salt – adding the remaining soy sauce and a little salt if needed. Season with freshly ground pepper.

If you think the sauce is too thin and would like a thicker sauce, you can mix 2 teaspoons of cornflour with a little water and slowly pour and stir this into the Stroganoff, allow to cook for a minute on medium to low heat until the sauce thickens.

Serve with pasta, salad, or steamed vegetables.

Slow Cooker Salisbury Steak with Frozen Hamburger Patties is a super quick to fix easy meal your family will love. With creamy gravy and only 4 ingredients it's a snap to throw together

CROCKPOT SALISBURY STEAK WITH FROZEN HAMBURGER PATTIES

Can Cream of Mushroom Soup

Envelope of Dry Gravy Mix

Milk

Frozen Hamburger Patties

Spray your crockpot with cooking spray or if you prefer you can use crockpot liners.  Let’s keep things easy to clean!

Then add frozen burgers

Mix together Cream of Mushroom or Chicken Soup, Milk and Envelope of Dry Gravy Mix.

After mixing, pour over your frozen hamburger patties.

cook on low for 5-6 hours. Or high for 3 hours.

You can cook longer on low, if you are going to be gone all day, it won’t hurt anything!

Top 3 budget friendly meal recipes from across the web

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15 Bean Soup

Easy Beef Stroganoff With Stew Meat

CROCKPOT SALISBURY STEAK WITH FROZE...

Top 3 budget friendly meal recipes from across the web

The most viewed budget friendly meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Bean Soup

Easy Beef Stroganoff With Stew Meat

CROCKPOT SALISBURY STEAK WITH FROZE...

The most viewed budget friendly meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine