Recession Vegetable Soup

Now that I’m unemployed again, I’m planning to create a Recession Vegetable Soup. The predominant vegetables will be potatoes and onions, seasoned with salt and pepper. Long on vegetables but not much protein. Why do I have the sinking feeling that this adventure will turn out to be neither simple nor frugal?

Step One: Buy a pot large enough to make soup or stew. And I have an aversion to those non-stick coatings on most new pots and pans (what chemicals do they make that stuff with?)  Note that whenever I embark on a project, I always discover that I don’t have the necessary tools. This is why I gave up trying to fix my own car.

I’ve come to consider Walmart as my supplier of first resort, based on their claim that they “sell for less.”  However, I found what I needed at one of the big-box specialty stores — a shiny eight-quart stainless steel stockpot with a glass cover — for $20. Six quarts would have been adequate, but  the eight-quart size is what they had. So it goes.

The $20 price at the big-box store was less than anything comparable at Walmart, demonstrating once again that it pays to shop around. So I guess the purchase qualifies as frugal. It was also simple, since it didn’t need to be delivered or installed, and there’s no assembly required!

How many soups and stews am I going to have to make this winter to justify spending $20 to buy the pot?

Watch this space for the recipe and a progress report.

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3 Comments

Filed under Frugal living, Simple Living

3 responses to “Recession Vegetable Soup

  1. tom

    give this simple chicken soup recipe a try— amish chicken corn soup : 6 cups water, 1 pound boneless skinless chicken breast(cubed), 1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 cup sliced carrots( i use the baby ones that you don’t have to peel), 2 chicken bouillion cubes, 1 can (14 3/4 ounce) cream style, 1 cup uncooked noodles, 2 tablespoons butter,salt and pepper. in your shiney new stockpot, combine the water, chicken, onion, celery, carrots and bouillon. bring to boil. reduce heat; simmer, uncovered, for 30 minutes. stir in the corn, noodles, and butter; cook 10 minutes longer. saeson with s and p. makes 8 servings or a weeks worth of lunches. so easy and everyone loves it. tom

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  2. tom

    should have prof-read befor i sent previous—– thats 1 can of cream style corn you’ll need. tom

    Like

  3. Cathy

    John-I have a great, simple, great tasting recipe for Baked Potato Soup if you want it.
    Send me an email. Cathy

    Like

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