Kale, Italian Sausage, & White Bean Soup. Collard Greens, Andouille, and Kidney Bean Soup. Spinach, Chicken Sausage, and White Bean Soup. Get it? Sound good? A very easy and budget-friendly dinner option.
I thought about titling this “quick & cheap,” but greens have such a reputation to uphold these days! Any variation featuring this health foodie darling du jour will run you just about $1.30 per serving depending on how many ingredients you get on sale, whether you go organic, if you use canned or dried beans, and if you use your own homemade chicken or vegetable broth. Once this recipe is in your toolkit you can just stock up on the ingredients as they go on sale and always have them on hand.
It takes only about 15 minutes start-to-finish if you chop the onion and garlic while the sausage browns. Then again, if you want to make it at 5pm and keep it on the stove til 7pm it holds up to that as well. This is such a winter go-to for us, and a freezer-filler-upper. Have some little grilled cheese sandwiches on the side, or just a plain old crusty loaf of bread!
For me this recipe amounted to 6 servings – we ate 2, then froze two bags of two servings for later enjoyment.
A few notes on sale prices:
Frozen organic kale is available at Whole foods for $2.69 per 16oz bag. I paid 99cents per 8oz fresh non-organic (inorganic?) kale while fresh organic kale bunches were on sale 2/$3 at Sprouts. So the 16oz frozen organic costs less than $3 for fresh organic kale on sale. All grocers carry frozen spinach, some better than others. Frozen collard greens can be found at major grocers, and frozen organic collard greens at Whole Foods. Using frozen greens? No prob – you don’t have to thaw them in advance, just drop ‘em in and give them time to reclaim their yumminess.
Around here chicken sausage goes on sale for $1.99, and pork sausage for $2.99 per pound. Use as much or as little sausage as your budget and palate dictate.
I routinely buy cans of beans on sale for about 60cents a can, you could potentially save more by using dried beans and soaking overnight ahead of time.
To stretch this recipe and make it even more economical consider adding pasta, barley, maybe even some rice. For me the beans are starch enough, but that’s just me. Don’t like beans? Skip them and substitute pasta, barley, etc. Make it work for you!
Random Note: My Dad gifted me a ground meat browning tool. It is by far the most ridiculous thing, I am loathe to recommend it. And yet…what tool do you suppose gets used at least once a week? Wouldn’tcha knowit?! I can’t even remember how I browned ground meat before. Honestly.
Found a better deal on any of these ingredients? Please post below to share with the community!
Can you come up with another combination? Let us know so we can share the yum!