Emergency (Taco) Soup!

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Recently I unexpectedly popped over to my parent’s place for dinner, which was fantastic, but I had already thawed  my meals for the next two days. I strongly believe (thanks to a very food-safety conscious mom) that food is only good for four days and after that, it should be discarded.

Fast forward to day four for my half a cup of taco beef (BEEF!) and rice that I had defrosted. There was no way I was eating it that night and stuffing myself, and so my mom helped me out by turning my leftovers into this amazing soup! One of the best ways to save money is to never, never let food go to waste so my mum is always showing me how to turn what could end up in the wastebin into a batch of amazing freezer meals.

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Taco Soup

8 servings for $9.40 or $1.18 per serving ($1.70 with avocado toast)

1/2 cup of ground beef (done as taco meat, see my quick taco recipe for spice information)- $1.60

1/2 cup of basmati rice-$0.21

2 carrots- $0.75

1/2 a green pepper- $0.79

1/2 a red pepper- $1.42

one onion- $0.25

1 frozen spinach nob- $0.25

1 tin of canned tomatoes -$1.19

2 containers of vegetable broth- $2.94

Pantry items: worchestershire sauce, chili flakes, chili powder, salt and pepper

For avocado toast add-on @$0.52:

2 slices of multigrain bread- $0.22

1/2 an avocado- $0.30

Pantry: chili flakes

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Start by rough dicing your carrots, peppers and onions. Saute them down in a large soup pot until softened, adding chili flakes, salt and pepper.

To that pot, add your diced tomatoes and broth. Add chili powder to desired level, a dash of worchestershire and put the lid on to bring your soup to a soft boil.

Once your soup is boiling, add your rice, beef and a knob of frozen spinach. Stir everything together and turn the heat off.

Cool your soup to room temperature and dispense into freezer safe containers. Enjoy!

 

What’s your favorite way to take what could be waste and turn it into a great meal?

 

Ps: my mum’s twitter is @Alberta_Allie. Check her out!


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