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I love making the healthiest foods possible with the least expensive, most basic ingredients I can find.  One thing we Americans moved away from in the early 1900's was whole grains, and even dry beans to a great extent  (although I am thrilled with the recent movement back to these healthy foods). Whether they be grains or legumes, vegetahles, fruits, etc....fiber foods and health really do go together. 

Tastes  can be  changed  over  time  so that  we can accept  more  basic, and healthier, foods.

Also, I want to encourage you to eat foods from the brassica (cabbage) family.  Studies show that with as little as  2 servings per week,  these vegetables fight cancer. That said, here is a yummy soup recipe. Can't really taste the cabbage in it, but it is there to add a healthy boost!!   Studies also show that tomatoes have cancer fighting properties; as well as legumes (dry beans).

Happy Soup

dollaradaymeals.com
I'm happy! We saved on our grocery bill without compromising our health and it tasted  good.  Our son (he doesn't like soup) ate this willingly!!  When he asked what was in it as he was eating, I thought 'oh he's not going to like my answer'.  But with the legumes pureed and cabbage not a 'main' flavor, he did like this.

1 piece chicken with skin (could use 1 pork chop, or 1 country rib)
4 c. water (or use leftover potato water/vegetable cooking water)
2 tsp. garlic salt

Put chicken, water, garlic salt in pot, bring to boiling, turn heat to low, cover, simmer about 25 minutes.  When chicken is cooked:  strain broth; set chicken piece aside on a plate to cool.  Return broth to pot.  Add:

1 large onion, chopped
2 cloves garlic, minced
2 c. chopped cabbage
2 cans (14.5 oz. each) crushed tomatoes

Bring to boiling, turn heat to low, cover, simmer until veggies are tender. Add more water at this point if you think it is needed.  While that is cooking, take:

2 c. cooked lentils, undrained.  Put in blender,  chop off/on until smooth; add to pot, and cover.  Continue cooking until all ingredients are tender.  Add salt and pepper to taste.  

Last of all: the chicken piece (or pork chop) will now be cool enough to de-bone remove skin/fat, etc. Then cut meat into very small pieces.  Stir into soup just before serving.   Do not let the meat cook with the soup,  or it will get 'stringy' and tough.  Makes 8 servings.

 
We served this soup with slices of whole wheat bread.

                                                                        ©Janet Marie Huff / dollaradaymeals.com

 

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Former recipes featured on this page:

Italian Lentil Stew

Spicy Rice N' Beans

Frugal Italian Wedding Soup

Refrigerator Crescent Rolls or Crescent Dough

Janet's Mint Meltaways, cookie exchange

Our Italian Tortellini Christmas Soup

Parmesan Polenta With Sausage Sauce

Budget Chicken Bake