End of the Month Soup

2
Sandra Allen

By
@CookAheadDiva

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!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
10 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 1 pkg
    frozen southwestern veggies
  • 1/2 pkg
    frozen lima beans
  • 1 c
    rice
  • 1 1/2 c
    uncooked split peas
  • 1 can(s)
    water chestnuts
  • 2 lb
    cubed spuds
  • 6
    bell pepper tomatoes
  • 1 lb
    chicken (optional)
  • 2 dash(es)
    salt and pepper, garlic powder and steak seasoning
  • 1/4 c
    bbq sauce

How to Make End of the Month Soup

Step-by-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.
  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.
  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!!

Printable Recipe Card

About End of the Month Soup

Course/Dish: Chicken Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy




Show 2 Comments & Reviews

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