$8 Meals: Use it or Lose it Soup

We are back with another fine $8 meal. (Actually this dish may come in under $8, considering that you aren’t going to be buying any ingredients you don’t already have lying around in your fridge.) “Use it or Lose it Soup” is composed of all those slightly neglected veggies on the verge of spoiling in your fridge. Please don’t freak out on me…I am certainly not asking anyone to use slightly moldy, slimy veggies. Perhaps slightly wrinkly, but certainly not squishy! I often am an overzealous shopper at the farmers market, leaving me with a few vegetables or fruit that need attention by mid-week.

The last time I made this soup, I happened to have a zucchini, some mushrooms, a few carrots, a few stalks of swiss chard, an onion, and some garlic on hand. But feel free to experiment. Honestly, it really doesn’t matter what you have on hand. I also incorporated some amaranth, which is a tiny, high protein grain. I love to add it to soups and stews because it retains its crunchiness even when cooked in liquid. If you have some chicken stock handy, it also makes a nice addition to this soup, but it certainly can be left out, creating a strictly vegetarian dish.

I also added some turmeric, which provides a lovely rich yellow color to the soup. Turmeric is a natural cleanser of the body and an immune system stimulator, and may even aid in a faster metabolism. Just make sure that you wipe up any drippings while cooking, as turmeric does stain clothing and countertops easily. While it does provide color, its taste is minimal, making it a great healthy addition to many recipes without compromising taste. Of course, if you like the taste of curry, it is another great addition to the “Use it or Lose it Soup.”

1 large zucchini, grated
3-4 mushrooms, finely chopped
3 large carrots, peeled, halved, and chopped
1 medium yellow onion, finely chopped
3-4 stalks swiss chard, de-veined (remove the thick stalk) and chopped
3-4 cloves garlic, peeled
3 bay leaves
1 heaping Tbs. turmeric (or other spice of your choice)
salt, pepper to taste
10-12 c. water
1/4-1/2 c. olive oil

Heat a stock pot, or large casserole dish on medium-high heat. Add the oil. Add the mushrooms, carrots, onion, and garlic. Stir to coat with oil and allow the veggies to soften, about 3-4 minutes. If you plan to use turmeric or curry, add it to the cooking vegetables, as these spices need to sauté before adding any water. Add any grain you may be using, giving another good stir to the pot. If you are using grated zucchini, add it to the pot. Add the salt, pepper, swiss chard, and bay leaves. Add the water (and  optional chicken stock). I usually boil my water prior to adding it to the soup so the cooking process doesn’t halt in any way. Give the pot another good stir or two, cover, and bring down the stove range to low. Allow the soup to gently simmer for about 30-45 minutes.

When the soup is finished cooking, taste it to make sure the seasonings are to your liking. You can always add more salt at the end, but if you put too much in at the beginning, you most certainly can not take it back out! Feel free to add some chopped fresh herbs, such as parsley or cilantro, which gives the soup another great dimension of color and flavor. Serve with some warm, crusty bread and a cheese of your liking. Happy, healthy, (and slightly cheaper) eating!!

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  1. The Best of 2011 « Melissa Currence

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