Budget-Friendly Clean Eating Creamy Bean Soup
These past several years I’ve been focusing on becoming extra creative with less expensive (more affordable) foods.
How can I create delicious meals or dishes for less money? You too?!
I think it’s a necessity these days to keep our family budget in check without compromising our health and FLAVOR!
So naturally, beans are always on the top of my list! Beans are incredibly nutrient-dense and filling. I usually keep lots of canned beans in my pantry (stocking up when on sale) because they are AWESOME when I need to create a meal in a hurry.
And of course, I love using the even more budget-friendly dried beans whenever I think to plan ahead for soaking and cooking time!
This recipe is really really good!
Satisfying and hearty while only using a few simple and affordable flavorful ingredients.
There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is economical, and it’s great because dinner is ready even if you’ll have a few stragglers who come home later after work or sports.
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up soup recipes because it tastes even better the next day, and also freezes very well.
So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
Want to cook your own dry beans at home?
Here’s how
Beans are loaded with good-for-your-gut fiber, something a lot of us struggle to get enough of.
They have been linked with health benefits including lower cholesterol and blood pressure, and a lower risk of heart disease, and they also can help keep you feeling fuller longer.
No matter what kind of legume you’re preparing, it’s important to make sure they are fully cooked before you eat them because the uncooked version contains “antinutrients,” which can affect both your digestive system and the absorption of other nutrients.
Enjoy beans in soups and stews, in salads, or in chili!
REFERENCES:
Rachel’s Note:
ANY broth works GREAT here! Use vegetable broth to keep this vegetarian, OR add beef or chicken bone broth to increase the protein and nutrients.
6 servings
Ingredients:
- 2 Tbsps olive oil or avocado oil
- 1 large yellow onion, diced
- 5 ribs celery, diced
- 4 large carrots, diced
- 6 fresh garlic cloves, sliced
- 1/3 cup sun-dried tomatoes, chopped
- 2 Tbsps finely chopped fresh rosemary
- 3 x 15oz cans white beans, drained and rinsed
- 3 cups stock or broth
- sea salt and ground black pepper, to taste
- fresh parsley as garnish
Instructions:
Heat your oil in a large Dutch oven or stockpot over medium heat.
Sauté your onion, celery, and carrots for about 4 minutes or so.
Stir in the garlic, sun-dried tomatoes, and the fresh rosemary then continue to sauté until nicely fragrant.
Add in all of the remaining ingredients and stir to combine.
Add sea salt and freshly ground black pepper if desired to your taste.
Simmer over low heat for 20-25 minutes, to allow the flavors to nicely combine.
Add additional broth if needed/desired as the liquid cooks down.
Serve hot, sprinkle with fresh parsley if desired, and enjoy!
Enjoy!
Rachel
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