end of the month soup

Name: End of the Month Soup
Prep time: 10 min
Cook time: 6 h
Yield: 6
Cuisine: American
Ingredients: 1 package(s) frozen southwestern veggies; 1/2 package(s) frozen lima beans; 1 cup(s) rice; 1 1/2 cup(s) uncooked split peas; 1 can(s) water chestnuts; 2 pound(s) cubed spuds; 6 - bell pepper tomatoes; 1 pound(s) chicken (optional); 2 dash(es) salt and pepper, garlic powder and steak seasoning; 1/4 cup(s) bbq sauce

(1 RATING)

19 Pinches 2 Photos

Sandra Allen

Portland, OR

Updated on Sep 24, 2013

You often have to be creative to stretch the food budget these days. I made this soup from just 9 "things" but 18 ingredients!! Now that is twice the value for half the work!!

Rate

prep time 10 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

1 package frozen southwestern veggies
1/2 package frozen lima beans
1 cup rice
1 1/2 cups uncooked split peas
1 can water chestnuts
2 pounds cubed spuds
6 - bell pepper tomatoes
1 pound chicken (optional)
2 dashes salt and pepper, garlic powder and steak seasoning
1/4 cup bbq sauce

How To Make end of the month soup

Step 1

Southwest veggies are black beans, onions, corn, red and green peppers. I used a whole bag and a half bag frozen lima beans.

Step 2

Add spuds, rice, chestnuts, peas, seasonings, tomatoes, and sauce. Add the chicken if you have it and cover with water. Cover and bring to boil.
Step 3

Once it's boiling, turn to low and let cook all day. Stir if you can once in a while then wait for the house to be filled with wondrous aromas!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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