The Frugal Foodie: Souper Duper

While the cold weather may bring to mind pleasant thoughts of cuddles or fun outdoor activities, it can get old fairly quick. There is nothing particularly fun about being in physical pain when your face freezes with the icy air; neither is the thought of having to wear three or more layers outside in order to survive. So how are you supposed to get the most out of this extremely cold, winter season?

Make soup, of course! Besides being a cheap meal, soup is something that can be made quickly and easily. After a long day of trying your hardest to evade the horrors of winter, you can look forward to a bowl of warm, delicious soup—and possibly an episode or season of your favorite TV series.


Chicken Tortellini Soup for One


1/4 can (a little less than four ounces) chicken broth

1/4 cup water

1 1/2 ounces skinless chicken breast, cut into small cubes

1/4 cup frozen mixed vegetables of choice

About one ounce cheese tortellini, pre-cooked

1/4 celery stalk, thinly sliced

A dash of pepper, garlic salt and dried oregano

1/8 teaspoon dried basil



In a medium saucepan, bring broth and water to boil. Add chicken and cook for 10 minutes on reduced-heat setting. Add remaining ingredients and cook for 10-15 minutes longer or until chicken is no longer pink and vegetables are tender. Enjoy!


Tomato Basil Parmesan Soup

Yields: about two servings


3/4 cup canned diced tomatoes with juice

Two tablespoons finely diced celery

Two tablespoons finely diced carrots

A dash of dried oregano

1/2 cup vegetable broth

One tablespoon flour

Two tablespoons grated parmesan cheese

A pinch of black pepper

1/2 tablespoon vegetable oil

1/8 tablespoon dried basil

One tablespoon butter

1/4 cup whole milk

1/8 teaspoon salt



Heat vegetable oil in medium-sized pot and add celery and carrots and sauté for about five minutes. Add basil, oregano, tomatoes and vegetable broth and bring to a boil. Once boiling, reduce to a simmer until carrots are tender, about 10-15 minutes.

In a small sauce-pan, melt butter over low heat and then add flour, stirring constantly for about five minutes. Slowly add this mixture to soup pot.

Let mixture simmer until soup begins to thicken. Add parmesan cheese and whisk until blended. Stir in whole milk, salt and pepper and allow to simmer for 10-15 minutes stir occasionally. Enjoy!


Easy-Peasy Vegetable Soup for One


One tablespoon olive oil

1/8 medium yellow onion, finely chopped

1/4 cup peeled and chopped carrots

1/2 celery stalk, chopped

1/2 clove garlic, minced

1/2-3/4 can of vegetable broth

1/4 cup canned of diced tomatoes and juice

About 1/2 peeled and diced potato

A dash of dried parsley and thyme

Three tablespoons frozen green beans

1 1/2-2 tablespoons frozen corn

Two tablespoons frozen peas

Salt and pepper to taste



Heat olive oil in a medium soup-pot over medium heat. Add onions, carrots and celery and sauté for about three minutes, then add garlic and sauté for 30 seconds longer. Pour in vegetable broth, tomatoes, potatoes, parsley and thyme. Add salt and pepper to taste and bring soup to a boil. Add green beans. Reduce heat to low, cover pot and let simmer until potatoes are tender, about 20-30 minutes. Add corn and peas and cook about five minutes longer. Enjoy!