End of Summer Harvest Soup – $5 Dinner Challenge

by Erin, The $5 Dinner Mom on August 31, 2009

When I saw this recipe from Steph at A Year of Slow Cooking last week, I just had to make it…seeing that zucchini and squash have been on such great sales lately, this seemed like the perfect to incorporate this last week of summer! And what makes it even more perfect…this morning I woke up and it was a cold 46 degrees outside. Hello, it’s still August! The high was just 71…a lovely fall like day, making soup in August seem just right!

end-of-summer-harvest-soup

I made a few minor substitutions…I didn’t use the cherry tomatoes because I don’t have enough ripe ones at the moment for tonight’s and tomorrow night’s meal, so I used a can of diced tomatoes instead. I also added in some fresh basil, parsley and rosemary from the garden. And, I only used 1 large yellow squash and 2 medium zucchinis.

The end result: Taste Bud Party! We all loved this…boys included!

Ingredients
4 cups homemade chicken broth (free) Use vegetable stock is vegetarian!
1 cup water
1 small red onion, diced ($.30)
2 medium zucchinis, sliced ($1.24) Both squash on sale for $.77/lb last week!
1 large yellow summer squash, sliced ($1.01)
1 15 oz. can of diced tomatoes ($.59)
Handful of fresh basil, parsley, and rosemary (from the garden)
1/3 cup dry white Cannellini beans ($.10)
1/2 cup pasta ($.25) Add 20 minutes before serving…and use rice pasta if gluten free!
Salt/Pepper
1-2 Tbsp parmesan cheese per bowl ($.30) Omit if dairy free!
Green beans (from the garden)
6-8 homemade wheat rolls ($.50) This recipe made 14 rolls, so I’ll save the rest for another meal this week…or eat them for lunch! I’m sorry I don’t have a recipe posted on the site…but I made rolls similar to these, using water instead of milk.

Directions
1. Put all ingredients up to the Cannellini beans into the slow cooker and give them a stir. Set slow cooker on low and cook for 8 hours. 20 minutes before the cooking time is finished, add the 1/2 cup dry pasta. (I totally wasn’t paying attention to the clock and the slow cooker had already finished as was on the “warm cycle.” I just added the pasta and about 20-30 minutes later, they were perfectly done!)
2. Wash and cut stems from green beans. Steam in stovetop steamer or in microwave for 3-4 minutes.
3. Make homemade wheat rolls in the bread machine. I made the dough in the bread machine and then made rolls and baked them in the oven.
4. Serve End of Summer Harvest Soup with Green Beans and Homemade Wheat Rolls.

Cost $4.24

Print This Post
__________________________________________________

Have a Frugal and Healthy Recipe to share?

Post the recipe on your blog and then add the link below. Other guidelines can be found here. To make it easy for other readers to find your recipe, please leave the link that leads directly to your recipe post. Any links that lead to your homepage will be deleted. If you don’t have a blog, feel free to leave your recipe in the comments section!

{ 7 comments… read them below or add one }

The Happy Housewife August 31, 2009 at 8:33 pm

Looks yummy! It has been fun reading all the squash recipes this summer. So many yummy ideas.
Toni

Reply

Kim August 31, 2009 at 9:02 pm

Grocery bills were getting out of hand! Thank you so much, Erin, for providing resources and encouragement for healthful and frugal cooking. For my first challenge, I made Olive Oil & Rosemary Chicken with Pearled Barley & Green Beans. I used local and organic veggies and grains and humanely raised meat. All for 5.61!

Reply

Jennifer September 1, 2009 at 5:11 am

What is up with the crazy weather? I live in Southeastern Pennsylvania and it is currently 51 degrees! For those of you who don’t live in the northeast, temps are usually in the 80’s to 90’s in August. And June was cold and rainy for the longest time. Global warming?…seems more like global cooling to me…

Anyway, the soup looks great!

Reply

crockpot lady September 1, 2009 at 8:10 am

Hi Erin! The soup looks great—I’m so glad it worked out well for you all!
oxox steph

Reply

Mary September 3, 2009 at 7:35 pm

I LOVED this soup! The only thing that I would do definitely next time is not to use as much seasoning. 1 teaspoon should be plenty not 1 tablespoon! Also, I used 2 zucchini and that was more than plenty IMO.

Reply

Anne September 21, 2009 at 3:54 pm

This is essentially ratatouille and goes great over rice or potatoes. My hubby made a variation of this after watching the Disney movie of the same name for the umpteenth time and wondering what ratatouille was.

Reply

Debbie George August 29, 2013 at 11:20 pm

I love your recipes. With the cost of food going up all the time your recipes are a life saver for my family and I’ve told others about you your recipes.

Reply

Leave a Comment

Previous post:

Next post: