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Beefy Mac Soup – $5 Dinner Challenge

Posted By Erin, The $5 Dinner Mom On October 5, 2009 @ 3:42 pm In $5 Dinner Challenge,Beef,Pasta,Recipes,Soup | 5 Comments

Starting next week, I’ll start to highlight the $5 Dinners that you all have been making in your kitchens! You all have come up with some stellar meals, and I can’t wait to share them!!!

Ingredients
About 1 lb. ground chuck ($1.67) On sale this week for $1.67/lb!!!
1/2 yellow onion, chopped ($.15)
6 cups of water
1 cup pasta noodles ($.15) Still using up my $.50 boxes of pasta!
1 15 oz. can diced tomatoes ($.59)
2 carrot sticks, peeled and diced ($.20)
1 celery stalk, diced ($.10)
1 green pepper, seeded and diced (from the garden)
1 red pepper, seeded and diced (from a friend’s garden!) Thanks!!!
1 cup shredded cheddar cheese ($.75) I omitted this part to keep the soup dairy free, but think it would be a great addition!
2 tsp Italian seasonings ($.10)
Salt and pepper, to taste
1 large butternut squash ($1.11) On sale for $.49/lb the other week!
1 mini French loaf ($.20) This is the last of my manager’s special loaf breads!
Butter and jam ($.20)

Directions
1. Cook butternut squash [5].
2. In a large saucepan, brown the ground chuck with the chopped onion. Drain and return to saucepan.
3. To the ground chuck, add water, diced tomatoes, diced carrots, diced celery, diced peppers, and the Italian seasonings. Simmer for 5-10 minutes, and then add the pasta. Cook for another 10-15 minutes and reduce heat to low until its time to serve. (Don’t let the soup “sit” too long on the stove, as the pasta will overcook and get mushy!)
4. Slice and warm bread and serve with butter and jam.
5. Serve Beefy Mac Soup with Butternut Squash and slices of French bread.

Cost $4.46 without the cheese, $5.21 with the cheese! 

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