Hearty Vegetable and Bean Soup with Homemade Cornbread for a Family of Four

Feeding a family of four on a budget doesn’t mean you have to sacrifice taste or nutrition. A hearty vegetable and bean soup paired with homemade cornbread is a perfect example of a meal that is both economical and satisfying. This comforting dish is packed with nutrients, easy to prepare, and incredibly affordable, making it a great option for any night of the week.

Ingredients

For Hearty Vegetable and Bean Soup:

• 1 tablespoon olive oil: $0.10
• 1 large onion, chopped: $0.50
• 2 cloves garlic, minced: $0.10
• 3 carrots, sliced: $0.75
• 2 celery stalks, chopped: $0.50
• 1 zucchini, chopped: $0.75
• 1 can (14.5 oz) diced tomatoes: $1.00
• 1 can (15 oz) kidney beans, drained and rinsed: $1.00
• 1 can (15 oz) white beans, drained and rinsed: $1.00
• 6 cups vegetable broth: $1.50
• 1 teaspoon dried thyme: $0.10
• 1 teaspoon dried basil: $0.10
• Salt and pepper to taste: $0.10
• 1/4 cup fresh parsley, chopped (optional): $0.50

For Homemade Cornbread:

• 1 cup cornmeal: $0.50
• 1 cup all-purpose flour: $0.25
• 1/4 cup sugar: $0.10
• 1 tablespoon baking powder: $0.10
• 1/2 teaspoon salt: $0.05
• 1 cup milk: $0.50
• 1/4 cup vegetable oil: $0.25
• 1 egg: $0.25

Total Estimated Cost: $9.10

Instructions

For Hearty Vegetable and Bean Soup:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, sliced carrots, and chopped celery. Cook for another 5 minutes, stirring occasionally.
3. Add the chopped zucchini and cook for an additional 3 minutes.
4. Pour in the diced tomatoes (with their juice), kidney beans, white beans, and vegetable broth. Stir to combine.
5. Add the dried thyme and basil. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
7. Stir in the chopped fresh parsley, if using, just before serving.

For Homemade Cornbread:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, vegetable oil, and egg. Beat until well mixed.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before cutting it into squares and serving.

Serving Suggestions

Serve the hearty vegetable and bean soup hot, with a slice of homemade cornbread on the side. This meal is not only comforting and nutritious but also extremely budget-friendly. The combination of hearty soup and warm cornbread makes for a complete and satisfying dinner that your family will love.

This recipe demonstrates that feeding your family well on a budget is entirely possible with a bit of creativity and planning. Enjoy this wholesome, affordable meal and savor the satisfaction of a job well done in the kitchen. Bon appétit!