My challenge for Recipe ReDux this January was to create a “budget friendly” entrée that costs less than $3.00/serving. I thought this was a great idea and brought Gabby in on the task so she could learn about the cost of ingredients in addition to helping me in the kitchen. When I think of cost friendly, I think of canned ingredients so we looked in our pantry to see what we had. Being that’s its been cold and rainy lately we thought a soup recipe would be in order and got to work combining what staples we had on hand. We decided to do a kicked up tomato soup that actually included adding refried beans, corn, chili powder and cumin for some flair. It was super easy to make and…..costs only roughly $ 1.00 per serving!! You can add left over chicken or more beans (like whole pinto or black) if you want to increase the protein and can garnish it with low fat cheese or sour cream as well. We hope you will try it along with the other budget friendly recipes from the Recipe ReDux group.
32 ounces of vegetable broth
One 16 ounce can of corn
One 16 ounce can of refried beans
One 28 ounce can of diced tomatoes
2 teaspoons chili powder
2 teaspoons ground cumin
Add all ingredients to a large pot and bring to a boil, stirring often. Reduce to medium-low heat and simmer (stirring occasionally) until warmed though and beans are uniformly mixed in, about 10 minutes.
Makes about 12 cups, six servings
Serving size: 2 cups Calories 140 Protein 6 g Carb 24 g Fiber 7 g Sugars 19 g Fat 4.5 g Saturated fat 0.5 g Sodium 800 mg