Spinach Orzo Soup – $5 Dinner Challenge

by Erin, The $5 Dinner Mom on February 13, 2012

The pantry sweep out and the freezer sweep are almost complete. I’ve emptied the freezer and it will be making its way to its new home here in Dayton tomorrow. And I’m almost finished clearing out the “back shelves” where I store most of my stockpile items and non perishable pantry items. My goal is to have that cleared out by the end of February.

This moving thing is really forcing my to shift my shopping and cooking plans from more of a “meal plan from your stockpile” to “meal plan from the store circular” mentality. While I’ll still take advantage of the great deals at the store, I won’t be stocking up on things as I have in the past.

So last week, we had another of these “pantry/freezer” meals. There was a half used package of orzo in my pantry that needed to be used, some homemade chicken broth, spinach and baby carrots in the freezer. (Baby carrots can be frozen only if you plan to cook them after thawing.)  Also, cooked up some navy beans and used up a can of diced tomatoes as well.

(Make this vegetarian by using water for all the liquid, or vegetable stock.)

Enjoy!!!

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Spinach Orzo Soup

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes (plus beans cooking time)

Ingredients

  • 8 cups liquid (I used 4 cups chicken stock, 4 cups water)
  • 2 cups chopped carrots ($.49) Aldi sale
  • 1 15 oz. can diced tomatoes, undrained ($.25) Mega Event Sale and coupon
  • 1 10 oz. box frozen spinach, cooked and drained ($.80)
  • 2 cups white beans (or 1 15 oz. can white beans) ($.40)
  • 1 tsp minced garlic ($.03)
  • 1 Tbsp minced onion ($.05)
  • 1 tsp Italian seasoning ($.05)
  • 1 1/4 cup orzo pasta ($1.99)
  • Parmesan cheese for each serving ($.25)

 

Directions

  • (If needed, cook the dried navy beans. Drain.)
  • In a large Dutch oven or soup pot, add the liquid, then add the carrots, diced tomatoes, spinach, beans, garlic, onion and seasoning. Bring to a rolling boil.
  • Once boiling, add the orzo pasta and let cook for 7-8 minutes.
  • Ladle into serving bowls and add a little Parmesan cheese to each bowl.
  • Serve as is, or with a side salad or bread.

Cost $4.31

{ 4 comments… read them below or add one }

Justafrugalfoodie February 13, 2012 at 9:01 pm

Way to work the pantry and freezer! The soup sounds delicious!

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angie February 13, 2012 at 9:44 pm

we are expecting snow tonight love delicious soup like this for supper like this also love it when there are leftovers for lunch the next day that always reminds me of my grandmother

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Tonya March 22, 2013 at 1:37 pm

I made this Wednesday night – and it was really really yummy! (I’m about to have some for lunch, it’s in the microwave)

We decided it could also use just a little heat, so the next time I’ll throw in some red pepper flakes. I’m thinking about bringing it to our meatless Good Friday lunch potluck at church.

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Mommy on a budget June 13, 2013 at 6:17 pm

This is cooking now and it smells great. I only had fresh spinach so I used 2 big handfuls and only had 1 cup left of orzo from another recipe but I think it will still be great! I have used A LOT of recipes on your site in the last 3 weeks since my husband and I were laid off and they have all been delicious! Thanks for providing a site with healthy and affordable recipes that my family loves.

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