50+ Deliciously Winter Cheap Soup Recipes for a Cozy Evening

Winter is the perfect season for enjoying hearty, warming soups that not only comfort the soul but also nourish the body. As temperatures drop, nothing feels better than curling up with a bowl of steaming soup that’s both delicious and budget-friendly.

With the cost of living rising, it’s essential to find meals that are affordable yet satisfying. That’s where these 50+ winter cheap soup recipes come in.

From classic tomato and basil to hearty lentil and vegetable, this collection offers a diverse array of flavors and ingredients that won’t break the bank.

Soups are incredibly versatile, allowing you to use pantry staples, seasonal vegetables, and leftover ingredients to create delicious meals.

Whether you’re feeding a family or cooking for yourself, these recipes provide hearty servings and are easy to prepare.

Let’s dive into the wonderful world of winter soups that are not only kind to your wallet but also warm your heart on the coldest days!

50+ Deliciously Winter Cheap Soup Recipes for a Cozy Evening

With these 50+ winter cheap soup recipes, you’ll be equipped to tackle the chilly months ahead without straining your budget.

Soup is a wonderful way to incorporate healthy ingredients while making the most of your pantry staples.

These recipes are designed to be flexible, allowing you to swap ingredients based on what you have available.

Plus, many of these soups taste even better the next day, making them perfect for meal prep or leftovers.

So grab your favorite pot, gather your ingredients, and start cooking your way through this delightful collection of soups.

Enjoy the warmth and comfort they bring, knowing you’re making economical choices while still savoring delicious flavors.

Whether you’re hosting a cozy gathering or enjoying a quiet night in, these soups are sure to bring joy to your winter dining experience!

Creamy Potato and Leek Soup

This creamy potato and leek soup is a comforting dish that combines the sweetness of leeks with the hearty texture of potatoes. It’s a simple, inexpensive soup that can be made in under an hour, making it ideal for a quick weeknight dinner. Rich and satisfying, it also allows for variations, like adding herbs or incorporating leftover vegetables to make it even heartier.

Ingredients:

• 2 tablespoons olive oil
• 3 medium leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk (or plant-based alternative)
• Salt and pepper, to taste
• Chopped chives, for garnish (optional)

Instructions:

1. Sauté Leeks: In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, until soft.
2. Add Potatoes: Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
3. Blend: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
4. Add Milk: Stir in the milk and season with salt and pepper. Heat the soup on low for an additional 5 minutes, just until warmed through.
5. Serve: Ladle into bowls and garnish with chopped chives if desired.

Creamy potato and leek soup is not only delicious but also versatile and budget-friendly. It serves as a wonderful base for experimentation—consider adding some cooked bacon, shredded cheese, or a dollop of sour cream for an extra layer of flavor. This soup can be made in large batches and frozen for later, ensuring you always have a hearty meal ready to go during the cold winter months.

Hearty Lentil and Vegetable Soup

This hearty lentil and vegetable soup is a perfect winter meal that is both nutritious and filling. Lentils are a great source of protein and fiber, making this soup a satisfying option for lunch or dinner. The combination of vegetables adds color and a variety of nutrients, while the spices provide warmth and depth of flavor. Best of all, this soup can be made for under $10, making it an excellent choice for budget-conscious families.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 can diced tomatoes (14.5 ounces)
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped (optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add Lentils and Broth: Add the rinsed lentils, vegetable broth, diced tomatoes, cumin, thyme, and season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
3. Cook: Let the soup simmer for 25-30 minutes, or until the lentils are tender.
4. Add Greens: If using, stir in the spinach or kale and cook for another 5 minutes until wilted.
5. Serve: Ladle the soup into bowls and enjoy!

This hearty lentil and vegetable soup is a perfect example of how inexpensive ingredients can come together to create a warm, nourishing meal. It’s not only budget-friendly but also packed with flavor and health benefits. You can make a big batch and store leftovers in the fridge for up to a week or freeze for longer storage. This soup is versatile, allowing for easy substitutions based on what you have on hand, making it a go-to recipe for winter.

Spicy Tomato and Chickpea Soup

This spicy tomato and chickpea soup is a delightful twist on classic tomato soup, adding chickpeas for protein and a touch of heat to warm you from the inside out. It’s a simple, cost-effective recipe that combines pantry staples, making it perfect for those chilly winter nights when you want something comforting yet exciting. The spices and tomatoes create a rich, savory flavor profile that pairs perfectly with crusty bread.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 can (28 ounces) crushed tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for another minute.
2. Add Tomatoes and Chickpeas: Pour in the crushed tomatoes, chickpeas, and vegetable broth. Stir in the dried basil and season with salt and pepper.
3. Simmer: Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
4. Serve: Ladle into bowls and garnish with fresh parsley or cilantro if desired.

This spicy tomato and chickpea soup is a fantastic, budget-friendly option that provides warmth and satisfaction during the winter months. It’s simple to make and relies on ingredients that are often already in your pantry, making it a convenient choice for busy weeknights. The balance of spices and hearty chickpeas not only enhances the flavor but also keeps you feeling full. Enjoy it as a main dish or pair it with a salad or sandwich for a complete meal that doesn’t stretch your budget.

Classic Vegetable Soup

This classic vegetable soup is a wholesome and nourishing dish that’s perfect for winter. Loaded with seasonal vegetables, this soup is not only cheap to make but also packed with nutrients. The beauty of this recipe lies in its flexibility; you can use whatever vegetables you have on hand, making it a fantastic way to reduce waste while enjoying a hearty meal. This soup is ideal for lunch or dinner, and leftovers can be easily stored for future meals.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Sauté Base Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
2. Add Remaining Vegetables: Add the zucchini, green beans, diced tomatoes (with juice), and vegetable broth to the pot. Season with oregano, basil, salt, and pepper.
3. Simmer: Bring the soup to a boil, then reduce heat and let it simmer for 25-30 minutes, until all vegetables are tender.
4. Serve: Ladle into bowls and garnish with fresh parsley if desired.

This classic vegetable soup is not only comforting but also an excellent way to sneak in a variety of vegetables into your diet. It’s a fantastic option for meal prep; you can easily make a large batch and store it in the refrigerator for up to a week or freeze portions for later. Feel free to customize the soup based on what’s in your fridge or pantry. Adding some cooked grains like rice or quinoa can enhance the heartiness of this dish, making it even more filling and satisfying.

Butternut Squash and Apple Soup

This butternut squash and apple soup is a delightful blend of sweet and savory flavors that perfectly encapsulates the essence of winter comfort food. The natural sweetness of the butternut squash is complemented by the tartness of the apples, creating a rich, creamy soup that is both satisfying and nutritious. This recipe is budget-friendly and can be made quickly, making it a perfect option for busy weeknights when you crave something hearty yet easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 butternut squash, peeled and diced
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 cup coconut milk (optional, for creaminess)
• Pumpkin seeds, for garnish (optional)

Instructions:

1. Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add Squash and Apples: Stir in the diced butternut squash and apples, cooking for another 5 minutes. Season with cinnamon, salt, and pepper.
3. Simmer: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
4. Blend: Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk.
5. Serve: Ladle into bowls and garnish with pumpkin seeds if desired.

This butternut squash and apple soup offers a delightful balance of flavors and a creamy texture without needing much in the way of expensive ingredients. The combination of squash and apples makes it a unique dish that’s sure to impress your family and friends. It’s perfect for meal prep, as it can be made ahead of time and stored in the fridge for up to a week. Additionally, this soup freezes well, allowing you to enjoy a taste of winter even in the spring or summer.

Cabbage and Sausage Soup

Cabbage and sausage soup is a hearty and comforting dish that combines savory sausage with tender cabbage and other vegetables. This soup is an economical choice, as it uses inexpensive ingredients to create a filling and flavorful meal. It’s a one-pot wonder, making cleanup a breeze. Perfect for cold winter nights, this soup is both satisfying and nutritious, providing a great way to incorporate more vegetables into your diet.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 pound smoked sausage, sliced (or your choice of sausage)
• 1/2 head green cabbage, chopped
• 4 cups vegetable or chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and carrots, cooking for about 5-7 minutes until softened. Stir in the garlic and cook for another minute.
2. Add Sausage and Cabbage: Add the sliced sausage and chopped cabbage to the pot, cooking for another 5 minutes until the cabbage begins to wilt.
3. Pour in Broth and Tomatoes: Add the broth, diced tomatoes (with juice), and thyme. Season with salt and pepper to taste.
4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, allowing the flavors to meld and the cabbage to become tender.
5. Serve: Ladle into bowls and enjoy!

This cabbage and sausage soup is a fantastic winter recipe that emphasizes warmth and comfort. It’s not only inexpensive but also a great way to use up leftover vegetables. The combination of sausage and cabbage creates a satisfying and flavorful dish that the whole family will enjoy. This soup can be made in large batches and stored in the refrigerator or freezer, allowing for easy meals throughout the week. Pair it with crusty bread or a simple salad for a complete, hearty meal.

Spinach and White Bean Soup

This spinach and white bean soup is a nutritious and hearty option that combines protein-packed beans with vibrant spinach for a delicious winter meal. The creamy texture and flavors from garlic and herbs make it comforting and satisfying. It’s a quick recipe that can be made in under 30 minutes, making it perfect for busy weeknights or for meal prep on weekends. Plus, it’s an excellent way to incorporate more greens into your diet without breaking the bank.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups fresh spinach (or 2 cups frozen spinach)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Juice of 1 lemon (optional, for brightness)

Instructions:

1. Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Broth and Beans: Pour in the vegetable broth and add the white beans. Stir in the oregano, salt, and pepper, and bring to a boil.
3. Simmer: Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld.
4. Add Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted. If desired, squeeze in lemon juice for extra flavor.
5. Serve: Ladle the soup into bowls and enjoy!

Spinach and white bean soup is not only quick and easy to prepare but also a powerhouse of nutrients. The beans provide a great source of protein, while the spinach adds vitamins and minerals essential for winter health. This soup is versatile; you can easily customize it by adding other vegetables or grains such as quinoa or brown rice for added heartiness. It’s perfect for leftovers and can be stored in the fridge for up to a week, or frozen for a comforting meal anytime.

Chicken and Rice Soup

Chicken and rice soup is a classic comfort food that’s simple to make and incredibly satisfying. This recipe utilizes leftover or rotisserie chicken, making it a time-saving option that can be prepared in one pot. The combination of tender chicken, rice, and vegetables creates a wholesome meal that is perfect for chilly evenings. It’s nourishing, filling, and an ideal way to use up leftover ingredients while staying within budget.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup cooked chicken, shredded (or rotisserie chicken)
• 1 cup uncooked rice (white or brown)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir in the garlic and cook for another minute.
2. Add Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Bring the mixture to a boil.
3. Add Rice: Stir in the uncooked rice and dried thyme, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the rice is tender.
4. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley if desired.

Chicken and rice soup is a hearty, comforting dish that embodies the essence of winter meals. This recipe is not only easy to prepare but also allows for creativity in using any leftover chicken or vegetables you have on hand. It’s a perfect meal for the entire family and can be enjoyed throughout the week, as it stores well in the refrigerator and freezes beautifully. The soothing flavors and warm broth make it a go-to recipe for those cold winter nights.

Mexican Tortilla Soup

Mexican tortilla soup is a vibrant and flavorful dish that brings a taste of the Southwest to your winter table. This soup is made with a rich tomato base and topped with crispy tortilla strips, making it a fun and satisfying meal. The combination of spices and ingredients creates a bold flavor profile, while still being easy on the wallet. It’s perfect for those looking for a little kick during the cold months, and you can customize it with various toppings to suit your taste.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• Salt and pepper, to taste
• Corn tortillas, cut into strips
• Avocado, cilantro, cheese, or lime wedges for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.
2. Add Tomatoes and Spices: Add the diced tomatoes, vegetable broth, cumin, chili powder, black beans, and corn. Season with salt and pepper, and bring the soup to a boil.
3. Simmer: Reduce the heat and let the soup simmer for about 15-20 minutes, allowing the flavors to develop.
4. Prepare Tortilla Strips: While the soup simmers, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and cook until crispy, about 3-4 minutes. Remove and drain on paper towels.
5. Serve: Ladle the soup into bowls and top with crispy tortilla strips and your choice of garnishes.

Mexican tortilla soup is a lively and comforting dish that brings warmth and excitement to your winter meals. Its affordability makes it a great choice for budget-conscious cooking, and it’s easily adaptable to include your favorite toppings or additional ingredients. The layers of flavor from the spices combined with the texture of crispy tortilla strips create a delightful dining experience. This soup can be made in larger batches and enjoyed throughout the week, providing a quick and satisfying meal option any night.

Vegetable Barley Soup

Vegetable barley soup is a hearty and nutritious dish perfect for chilly winter nights. This soup is packed with a variety of vegetables and chewy barley, making it a filling option that’s also rich in fiber and vitamins. It’s a fantastic way to use up leftover veggies in your fridge and is both simple to prepare and easy on the wallet. This comforting soup is sure to become a family favorite and can be made in large batches for meal prep.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup pearl barley
• 2 cups diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 2 cups chopped kale or spinach

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables start to soften. Stir in the garlic and cook for another minute until fragrant.
2. Add Broth and Barley: Pour in the vegetable broth and add the pearl barley. Bring the mixture to a boil.
3. Simmer: Reduce the heat to a simmer and add the diced tomatoes, thyme, basil, salt, and pepper. Cover and let it simmer for about 30-40 minutes, or until the barley is tender.
4. Finish with Greens: Stir in the chopped kale or spinach and cook for another 5 minutes until the greens are wilted.
5. Serve: Ladle the soup into bowls and enjoy!

Vegetable barley soup is a wholesome and comforting dish that showcases the vibrant flavors of winter vegetables. The chewy barley adds a unique texture and makes the soup hearty enough to stand alone as a meal. It’s also incredibly versatile, allowing you to use whatever vegetables you have on hand. This recipe is great for meal prep, as it stores well in the refrigerator and can be easily reheated, making it a go-to option for busy weeknights.

Creamy Potato Leek Soup

Creamy potato leek soup is a delightful and indulgent dish that is surprisingly easy to make and budget-friendly. The combination of leeks and potatoes creates a rich and velvety texture that is both comforting and satisfying. This recipe is perfect for using up pantry staples while delivering a gourmet flavor. The soup can be made with minimal ingredients, and it’s a great choice for cold winter days when you crave something warm and creamy.

Ingredients:

• 2 tablespoons butter
• 3 leeks, cleaned and sliced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup milk (or cream for a richer soup)
• Salt and pepper, to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Sauté Leeks: In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened.
2. Add Potatoes and Broth: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the potatoes are tender.
3. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches.
4. Add Milk: Return the pureed soup to the pot and stir in the milk. Heat gently, seasoning with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with fresh chives or parsley if desired.

Creamy potato leek soup is a luxurious and comforting dish that transforms simple ingredients into something truly special. This soup is perfect for meal prep, as it keeps well in the refrigerator for several days and can be frozen for later use. The creamy texture and mild flavors make it a family favorite, appealing to both adults and children alike. Whether served as a starter or a main course, this soup is a perfect choice for a cozy winter meal.

Cabbage and Sausage Soup

Cabbage and sausage soup is a robust and satisfying dish that brings together the earthy flavors of cabbage and savory sausage. This soup is not only delicious but also incredibly affordable, making it an ideal choice for winter meals. The combination of protein from the sausage and the nutrients from the cabbage creates a balanced meal in one pot. It’s easy to prepare and perfect for using up leftover ingredients, making it a practical option for busy families.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 pound smoked sausage or kielbasa, sliced
• 4 cups vegetable or chicken broth
• 4 cups chopped cabbage
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the carrots and garlic, cooking for an additional 2 minutes.
2. Add Sausage: Add the sliced sausage to the pot and cook until browned, about 5 minutes.
3. Add Broth and Cabbage: Pour in the broth and add the chopped cabbage, diced tomatoes, paprika, salt, and pepper. Bring to a boil.
4. Simmer: Reduce the heat to a simmer and let it cook for 20-25 minutes until the cabbage is tender.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired.

Cabbage and sausage soup is a hearty and filling dish that exemplifies the comfort of winter meals. It’s a perfect example of how simple ingredients can come together to create something delicious and satisfying. The robust flavors of the sausage paired with the freshness of the cabbage make this soup a standout option. It’s great for leftovers, as the flavors only improve the next day, and can easily be adapted with other vegetables or spices you have on hand. Enjoy this comforting soup on a cold day, and relish in the warmth it brings!

Chickpea and Spinach Soup

Chickpea and spinach soup is a nutritious and hearty dish that is perfect for warming up on cold winter nights. Packed with protein from the chickpeas and iron from the spinach, this soup is both filling and nourishing. The spices add depth and flavor, while the simplicity of the ingredients makes it a budget-friendly option. It’s an excellent choice for vegetarians and can be made in under 30 minutes, making it perfect for busy weeknights.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (15 ounces) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach
• Salt and pepper, to taste
• Lemon wedges, for serving (optional)

Instructions:

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add Spices and Chickpeas: Sprinkle in the cumin and paprika, stirring well. Add the chickpeas and cook for an additional 2-3 minutes to let the spices toast slightly.
3. Pour in Broth: Add the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for about 10-15 minutes.
4. Stir in Spinach: Add the fresh spinach and stir until wilted. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and serve with lemon wedges for a fresh squeeze of juice if desired.

Chickpea and spinach soup is a quick and budget-friendly option that delivers great flavor and nutrition. This soup is incredibly versatile; you can easily adapt it by adding different vegetables or spices based on what you have available. The combination of protein-rich chickpeas and fresh spinach makes it a satisfying meal on its own or served with crusty bread. Plus, it stores well in the refrigerator, making it a perfect choice for meal prepping for the week ahead.

Tomato and Basil Soup

Tomato and basil soup is a classic comfort food that is simple, rich, and satisfying. This vibrant soup combines the natural sweetness of ripe tomatoes with the fragrant aroma of fresh basil, making it a delightful option for winter. It’s a perfect starter or a light meal, especially when paired with grilled cheese sandwiches. The recipe is not only economical but also requires minimal ingredients, making it an accessible choice for everyone.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried basil)
• Salt and pepper, to taste
• Cream or milk for drizzling (optional)

Instructions:

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add Tomatoes and Broth: Pour in the diced tomatoes (with juices) and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes.
3. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend just half of it.
4. Add Seasonings: Stir in the sugar (if using), fresh basil, and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes to let the flavors meld.
5. Serve: Ladle the soup into bowls and drizzle with cream or milk if desired.

Tomato and basil soup is a timeless recipe that brings warmth and comfort during the colder months. The combination of rich tomatoes and fresh basil creates a beautifully balanced flavor profile that is sure to please everyone at the table. This soup is not only easy to make but also budget-friendly, requiring just a handful of ingredients that you might already have on hand. It’s a fantastic choice for meal prep, as it freezes well and tastes even better the next day, making it an ideal candidate for quick weeknight dinners.

Lentil and Carrot Soup

Lentil and carrot soup is a nutritious and filling option that is both hearty and economical. Lentils are a fantastic source of protein and fiber, making this soup a great choice for those looking for a healthy meal without breaking the bank. The sweet carrots and earthy lentils create a delightful harmony of flavors, while the spices add warmth. This recipe is simple to prepare, making it a great option for busy days.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and carrots, cooking for an additional 3-4 minutes.
2. Add Spices and Lentils: Sprinkle in the cumin and coriander, stirring well. Add the lentils and bay leaf, mixing to combine.
3. Pour in Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
4. Season and Serve: Remove the bay leaf, season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley if desired.

Lentil and carrot soup is a nourishing and budget-friendly dish that delivers both flavor and nutrition. This soup is incredibly versatile, allowing you to add any additional vegetables or spices you have on hand, making it a perfect way to clean out the fridge. The combination of lentils and carrots not only provides a delightful texture but also offers a wealth of health benefits. It’s perfect for meal prep, as it keeps well in the refrigerator and can be frozen for future meals. Enjoy this wholesome soup on a cold winter day, and feel good knowing you’re serving a dish that’s both delicious and nutritious!

Note: More recipes are coming soon!