| 1 tablespoon olive oil, plus a drizzle more if needed |
1/3 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1/2 medium onion, chopped |
0.05 onion |
$0.79 per pound
|
$0.01 |
| 1 large stalk celery chopped |
0.1 stalk |
$1.99 per pound
|
$0.03 |
| 1 large or 2 medium carrots, peeled and diced |
0.2 carrots |
$1.49 per pound
|
$0.04 |
| 2 cloves garlic, minced |
0.2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 32-ounce carton chicken or vegetable broth |
3.2 oz |
$0.98 per pound
|
$0.20 |
| 1 pint canned diced tomatoes (I used an equivalent amount of diced garden tomatoes) |
0.1 pint |
$2.19 per 28 ounces
|
$0.13 |
| 1/2 cup lentils, rinsed |
2 3/8 teaspoons |
$1.49 per 16 ounces
|
$0.03 |
| 1/2 cup brown rice |
2 3/8 teaspoons |
$1.99 per 16 ounces
|
$0.04 |
| 1 tablespoon tomato paste |
1/3 teaspoon |
$1.29 per 6 ounces
|
$0.01 |
| 1 bay leaf |
0.1 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
| 1 teaspoon ground cumin |
0.1 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 cup frozen corn |
1 tablespoon |
$3.89 per 16 ounces
|
$0.12 |
| 1 16-ounce can black beans (to enhance soup flavor I did not drain) |
1 5/8 fl oz |
$1.79 per 15 ounces
|
$0.16 |
| 1 tablespoon butter |
1/3 teaspoon |
$3.99 per 16 ounces
|
$0.01 |
| 1-2 cups water if needed for desired soup consistency |
2 tablespoons |
n/a
|
|
| Total per Serving |
$0.84 |
| Total Recipe |
$8.42 |
Suggestions?