White Bean Soup

My recent batch of soup cost about $5 and this one cost $2.  It’s amazing how one’s grocery bill is 1/10 of the usual cost when one buys beans instead of meat.  I’m really impressed with the quantity of food that two pounds of dried beans makes.  Not only do we have one week’s worth of economical eating, but the soups are hearty and loved by Storkbite.

White Bean Soup

I used my fourth and final “free” ham bone for this batch.  I added four stalks of chopped celery, one white onion diced, 1 tbs.  chicken flavor Better than Bouillon, two pounds of soaked white beans, and a giant hunk of kelp.

I added enough water to come to the brim of my massive slow cooker and then just let it go for about six + hours.

Everyone was happy with the result.  Another recession special from my kitchen that was pretty darn good.

Cheap Bean Soup

In effort to be as economical as possible, I’ve been subjecting my family to the same bean soup all week long.  It’s so hearty and the best part is that the ingredients cost $5.   What I’m trying to tell you is, when times get hard eat your beans.

Cheap Bean Soup

I took Mark Bittman’s advice to soak dry beans rather than buying beans in a can.  He is right, it’s so much cheaper.  With a tiny bit of foresight you can save on money and packaging.  I bought two packages of Jack Rabbit mixed beans.  The bean mix contained butter, black, kidney, northern, black-eyed-peas, split green pea, split yellow bean, red and more kinds too.

I used my “free” meaty ham bones from the butcher, browned them with 2 tbs. butter, two stalks of celery diced, and three carrots diced.

I added the bean mix that had been soaking for at least 10 hours.  After about four hours simmering on the stove, the ham fell off the bone and the beans were tender. I removed the bone and skimmed the fat.

The amazing part is that this bean soup cost about $5 for the beans and vegetables.  I fed my family approximately six lunches and four dinners.   A side of cheesy or buttered whole grain toast really makes this a meal.  Storkbite asks for beans by name and she is getting so much fantastic fiber and nutrion from this mix.  I want a bean feast!

Squashes Galore!

Poor little Storkbite has been consuming her fair share of squash lately.  We’ve have all kinds: butternut, acorn, pumpkins, etc.  The CSA bestowed these gifts upon us and they started to pile up in our kitchen.  I decided to roast them all one night (six in total) and made them into various purees.  Some puree was saved for Storkbite’s lunches and dinners, others were processed into delightful things for Storkbite’s parents.

Butternut Squash Soup

The crisp fall weather bodes well for soups and Storkbite loves to eat them.  In this case I sauteed garlic and 1 small onion in 1 tbs. butter and 1 tbs. olive oil then combined 2 qts. of butternut squash puree with 1 box of vegetable or chicken stock, 1 box of water, salt and pepper.  I let it simmer away on the stove and served it with a dollop of yogurt.  The leftover soup has become a stay-at-home mom’s best friend for quick, easy and cheap lunches for mother and child alike.

Pumpkin Custard

If you have the craving for pumpkin pie, but don’t want to go through the trouble of making pie crust then this is for you.   For those of you that haven’t torn off your Libby’s canned pumpkin label and stashed it in your personal collection of recipes like I have then here is my verison of the knock off which can be used to achieve Pumpkin Custard.

Preheat your oven to 425.  Put one brick of graham crackers, 3 tbs. butter and 1/4 c. brown sugar in a food processor and combine.  Press it into the bottom of a large rectangular glass baking dish.  Bake that for 10 mins. in your preheating oven.

Assemble the custard part similar to the recipe on the Libby’s label, but slightly different as indicated here:

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 qt. homemade roasted pumpkin puree, or 1 can Libby’s Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 8 oz. package of softened cream cheese

Mix up your eggs, sugar, add the evaporated milk, pumpkin, cream cheese and spices to your mixer bowl.  Mix it all up and pour over your graham cracker crust.

Bake for 45 minutes until the custard holds almost still when wiggled.  Top with whipped cream and ground nutmeg if you so choose.

It’s a lot less trouble that pumpkin pie and yet has all the same flavors!