This makes enough for 2 meals
1 tbsp. olive oil (.20)
2 cloves garlic (.10)
1 red bell pepper, chopped (1.00) (I found ours on sale. If you find red peppers are expensive, green peppers can be substituted.)
2 carrots (.20)
1 small zuchini (.90)
12 oz. frozen corn (.75)
2 tbsp. cumin (.30)
1 tsp. paprika (.14)
1 tsp. cinnamon (.10)
1/2 tbsp. onion powder (.25)
1 – 28 oz. can diced tomatoes (1.08)
3 cups cooked kidney beans (.75)
-Coat bottom of skillet with oil.
-Add garlic, pepper, carrots, zucchini, corn and onion powder to skillet and stir to coat. (We use onion powder because our 2 year old refuses to touch any dish with onions. Use two onions, chopped, if you don’t have to contend with a quirky little girl )
-Saute veggies until soft, about 10 minutes, on medium heat, stirring occasionally.
-Add spices to the veggies, stir to coat, and cook one minute longer.
-Transfer the entire mixture to a slow cooker.
-Add the tomatoes and cooked beans, and stir.
-Cook on low heat for 3 to 6 hours.
Serves 6 to 8. (Save for another meal or freeze one meal size portion for another day).
A yummy complement to this soup would be No Knead Bread.
Total cost for the soup = 5.77; if you serve 8, that is .72 per serving or $2.88 for 4.
The bread will cost roughly $1.30 now, and will also make 8 servings; that is .16 per serving, or .65 for 4.
The soup with bread is $3.53 for a family of 4, assuming you buy your ingredients on sale.