Lunche for 8
Low Carb Vegetable Soup
$7.11for 460 minServes 8
A large pot of beef-stock soup combines fresh vegetables, cabbage, spinach, herbs, and spices for a filling low-carb meal.
Photo: cafedelites.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Onions$1.29/lb typical | 0.8 lb | $1.03Typical price |
| Celery$2.29 each typical | a little | $0.29Typical price |
| Carrots$1.09/lb typical | 0.3 lb | $0.34Typical price |
| Garlic$0.75 each typical | 0.5 | $0.45Typical price |
| Zucchini and summer squash$1.79/lb typical | 1 lb | $1.79Typical price |
| Green beans$2.49/lb typical | 0.65 lb | $1.56Typical price |
| Cauliflower$3.29 each typical | 0.5 | $1.37Typical price |
| Cabbage$0.79/lb typical | 0.9 lb | $0.69Typical price |
 | Broth or stock$0.07/oz typical | 67 oz | $4.67Typical price |
| Spinach$0.35/oz typical | 4 oz | $1.40Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.19Typical price |
 | Lemons and limes$0.60 each typical | 0.25 | $0.13Typical price |
| Total for the servings shown | $14.21 | ||
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper
Not included in the cost.
Swaps
- Swap Green beans for Broccoliabout $0.50/lb less at typical prices
- Swap Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Swap Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- 60 minstart to table
- Mediumdifficulty
- 8servings as written
- $typical cost tier
AmericanDairy-freeBudgetLunchesCold-weather comfortWinter
Typical price
$1.78 per serving$7.11 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 tbsp olive oil
- 2 onions
- 1/2 cup celery
- 2 carrots
- 6 cloves garlic
- 2 zucchini
- 10 oz green beans
- 10 oz cauliflower florets
- 4 cups cabbage leaves
- 2 quarts low sodium beef stock
- 2 tsp beef bouillon powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp ground pepper
- 4 cups spinach leaves
- 1/4 cup fresh parsley
- 2 tsp lemon juice
Steps
- Heat the olive oil in a large soup pot over medium heat, then cook the onions, celery, and carrots for 8 minutes.
- Stir in the garlic, zucchini, green beans, cauliflower, cabbage, cayenne, salt, and pepper.
- Add the beef stock and bouillon powder, bring the soup to a boil, and reduce the heat.
- Cover and simmer for 35 minutes until the vegetables are tender.
- Stir in the spinach and parsley, then cook uncovered for 5 minutes.
- Stir in the lemon juice and adjust the salt and pepper before serving.
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