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Simple Supper Soup – And Frugal, Too!

February 5, 2010

I made a really delicious soup tonight, all with a few basic ingredients…nothing fancy, but mighty satisfying!

Simple Supper Soup

  • 2 celery sticks, diced
  • 2 carrots, peeled & diced
  • 3 garlic cloves, diced
  • 2 quart jars of homemade chicken stock
  • 1 cup barley
  • ¼ head of cabbage, thinly sliced into strips
  • 5 baked potatoes
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 teaspoon each:  celery salt, onion powder, sage, black pepper,
  • 1 bay leaf

Preheat oven to 350°.

Saute celery, garlic and carrots in olive oil until tender.  Add the chicken stock.  Scoop out the potato pulp, but safe the skins for later.  Add the potatoes, barley and cabbage to the pot.  Add the spices.  Bring it to a boil and let it simmer for about 30 minutes (or until the barley is done). 

While the soup is simmering, sprinkle olive oil on the potato skins (aka the potato boats).  Lightly salt and bake until they are crisp.

After 30 minutes, add the green beans and corn.  Cook until the frozen veggies are just heated through and crisp tender. 

Serve the soup with the crispy potato “boats”.

Frugal Tip:  When baking potatoes, add 5-6 extra potatoes to use in a meal later in the week.  It saves energy and time!

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