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Dinner Tonight: Budget Friendly

Dinner Tonight: Budget Friendly: Monday Vegetable Soup

Week of April 22, 2019 »
Vegetable Soup


One person names 4 items (Cookie, Cake, Ice Cream, Pretzel). The others guess which doesn’t belong (Pretzel doesn’t belong because it’s not sweet).


Who sets a good example for you? How do they inspire you to make smart choices?

This is an easy, comforting and healthy recipe that allows you to use the foods you have on hand, and tailor for food allergies and individual tastes. For instance, explains John Sarrouf, “I add pasta to the soup, but I do it separately, in individual bowls. I do this  for two reasons: A- I’m gluten free so I eat a different type of pasta and b- while vegetable soup is often even better as a leftover, the noodles just keep on growing. So I add them only to the bowls that will be eaten immediately.”



3-4  stalks of celery

1 onion

3 carrots

2 quarts water, broth, bullion or nutritional yeast

4-6 oz tomato, diced or sauce

Any veggies you prefer

Optional: beans

Optional: pasta




1. Chop and sauté celery, onion and carrots with oil until slightly cooked

2. Add water, broth, bullion, or nutritional yeast depending on what have/prefer

3. Add tomatoes or sauce

4. Then add any of the following veggies you prefer and have on hand: green beans, cauliflower, summer squash, potatoes, peas, cabbage, corn, kale

5. Optional: Add a can of white, navy or cannellini beans

6. Optional: Add pasta

7.  Add parsley and basil/thyme salt to taste

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