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.



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


  2. tom

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


  3. Cathy

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


What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s