10 Cheap and Easy Recipes for National Soup Month

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January is National Soup Month, but soups offer easy, tasty ways to stretch a meal budget all throughout the year. Anything edible can be transformed into soup by simply boiling it in water, broth, or stock, so making soup is an excellent way to use leftovers and avoid food waste. These easy-to-make versions of popular recipes use canned stock and other convenience ingredients, but replacing them with homemade versions can save even more money.


The name of this Italian favorite, which also goes by the slang name "pasta fazool," literally translates to "pasta and beans." Drain two 15-ounce cans of cannellini or borlotti beans, setting the bean juice aside for later use. In a large pot, combine the drained beans with one 14-ounce can of beef or chicken broth. Stir in either two crushed garlic cloves or a quarter teaspoon of garlic powder; 3 ounces (half a can) of tomato paste; and a tablespoon each of dried parsley, dried basil, and dried thyme. Then, add 4 ounces of dried elbow macaroni or seashell pasta plus 8 ounces of bean juice or water (2 ounces of liquid for every ounce of pasta). Boil for seven to 10 minutes, stirring frequently, until the pasta is soft. When serving, top off each bowl with a sprinkling of freshly ground black pepper, and grated Parmesan or Romano cheese.


This simple dish makes a filling comfort food for cold winter nights. In a soup pot, combine two cans of condensed cheddar cheese soup with one can of milk over medium-high heat. Add two drained 15-ounce cans of diced potatoes and one drained can of corn, plus a teaspoon of onion powder, a dash of salt, and a quarter teaspoon of cayenne pepper. Stir for five to 10 minutes, until the soup is smoothly blended and bubbling slightly and the corn and potatoes are completely heated through. Serve with a sprinkling of fresh ground pepper and shredded sharp cheddar cheese.


Chicken noodle soup isn't just the classic home remedy for the common cold; it's also a good way to use up chicken left over from previous meals. Take 1 pound (about 1.5 cups) of cooked chicken, diced or torn into pieces, and add it to four 14-ounce cans of chicken stock or broth. Stir in 1 cup of carrot slices (fresh or canned) and 1.5 cups of dried egg noodles or pasta. Add 1 teaspoon of onion powder, one-half teaspoon each of dried basil and oregano, one-quarter teaspoon of celery powder, plus salt and ground black pepper to taste. Bring everything to a boil, stirring occasionally, then reduce heat and simmer for about 15 minutes, or until the carrots and noodles are soft.


This cheap and hearty soup is a good way to stretch a small meat budget. Add 8 ounces of cooked diced sausage and three drained 15-ounce cans of navy beans or white beans to 56 ounces (four cans) of broth -- beef, chicken, or vegetable broth will do. Add one bay leaf, 2 teaspoons of onion powder, and 1 teaspoon each of dried rosemary, salt, and pepper. Stir everything together over high heat and bring to a boil, then reduce heat and simmer for 10 to 12 minutes. Before serving, remove the bay leaf and sprinkle each bowl with grated Parmesan or Romano cheese.


This simple recipe is easy to make but does not keep well, so it should be made only in small portions (the usual serving size is one egg per person) and eaten fresh. In a small pot, empty one 14-ounce can of chicken stock, stir in one-half tablespoon of soy sauce plus one-half teaspoon of ground ginger, and heat everything to a boil. Meanwhile, beat two eggs together in a small bowl. When the stock is boiling, stir the beaten egg into it slowly, then reduce heat and simmer for one to three minutes. Serve immediately.


This filling, protein-rich soup is a favorite with kids. Melt half a cup (8 tablespoons, or one stick) of butter over medium heat, then stir in 1 tablespoon of white flour and one-half teaspoon of onion powder. Add 1 cup of creamy peanut butter, stirring constantly, until the peanut butter melts into a smooth, even paste. Then, slowly mix in two 14-ounce cans of chicken broth, plus a tablespoon of salt and a teaspoon of black pepper. For a spicier dish, add an additional quarter teaspoon of cayenne pepper. Raise heat until the mixture reaches a boil, then reduce heat immediately to a simmer. Cook for 15 to 20 minutes, stirring constantly, then remove from heat and add 1 cup of cream or half-and-half before serving.


This spicy, stick-to-your-ribs dish can be made in less than half an hour, once the bacon has been cooked. Take two 14-ounce cans of chicken broth (or one can each of broth and water, for a lighter-tasting soup). Pour the broth into a pot and add six slices of cooked bacon chopped into small pieces, plus two drained 15-ounce cans of black beans. Add one medium diced onion (or 1 tablespoon of onion powder), two cloves of crushed garlic or one-quarter teaspoon of garlic powder, one-half teaspoon of ground cumin, and one-eighth teaspoon of cayenne pepper, plus salt and black pepper to taste. Mix everything together over medium-high heat until the soup starts to simmer, then simmer for 20 to 25 minutes, stirring frequently. For thicker soup, mash about half the beans once the water starts simmering, but make certain none of the smashed beans stick to the bottom or sides of the pot.


The classic split pea soup recipe is cooked with ham bones for added protein and flavor, but this lower-calorie, budget-friendly option gets its flavor from spices. Combine 2 cups of dried yellow or green split peas with three 14-ounce cans of vegetable stock (after first rinsing the peas to wash away any grit). Add a bay leaf, a tablespoon each of salt and onion powder, 2 teaspoons of dry mustard powder, and either one-half teaspoon of garlic powder or four chopped garlic cloves. Leave the pot uncovered while bringing all ingredients to a boil; then cover and reduce heat to a simmer. Simmer for about an hour, stirring occasionally, until the peas are soft. For a smoother texture, puree the soup in a blender and heat for an additional five to 10 minutes before serving.


This filling meat soup brings warm Southwestern zest to cold winter nights. Brown 2 pounds of lean ground beef over medium heat, then drain and remove from heat. Mix 4 tablespoons of taco seasoning and 1 teaspoon each of black pepper and chili powder into the meat. Meanwhile, drain two 15-ounce cans of pinto beans, a 15-ounce can of corn, and one 4-ounce can of diced green chilies. Empty a 14-ounce can of beef broth into a soup pot and add the seasoned beef, beans, corn, and chilies, along with a 14.5-ounce can of stewed tomatoes. Stir well and bring to a boil before reducing the heat to a simmer. Cook uncovered, stirring occasionally, for 10 to 15 minutes until everything is heated through. Serve the soup as is, or with shredded sharp cheese sprinkled on top of each bowl.


People have been eating lentils since at least the Paleolithic era, which means lentil soups might have been among the first recipes ever invented. For a basic lentil and tomato pantry soup, combine 1 cup of dried lentils with a 14-ounce can of chicken broth. Add 2 tablespoons of tomato paste, 1 tablespoon each of cumin and onion powder, a dash of cayenne pepper and either two crushed cloves of garlic or one-quarter tablespoon of garlic powder. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 40 to 45 minutes or until the lentils are soft.