A Tale of Two Baskets

When you're on a strict budget stretching those dollars to feed the family, you've got to make some tough decisions. But if cost is the main (or only) thing driving food choices, healthy food will likely be the casualty. Consider these two shopping carts:

Shopping Cart #1  (Standard American Diet)
2 2L Soda  $2.00
1 loaf of White bread  $1.50
1 bag of Doritos  $3.00
4 Boxes of macaroni and cheese  $3.00
1 box of Hamburger Helper  $2.00
1 lb Ground beef  $2.00
1 box Cake mix  $1.50
1 can of frosting $1.80
1 pkg. Lunch meat  $2.50
32oz whole milk  $1.50

Shopping Cart #2   (Health on a budget)
4 pounds of oranges  $3
5 bananas  $1
15 lb bag of potatoes  $8.00
1 box of Vegetable broth  $2.80
1 lb of Carrots  $1.00
1 Leek $1.50
1 Garlic head $.50
1 pkg. of Frozen peas  $1.00
1 pint half and half $1.50
1 6oz yogurt $.50

The total price of each cart is the same. But for both quality and quantity, the second basket is the clear winner. What do you do with all those vegetables? Make soup, of course. Here's one that was a hit in our house:

Hearty Vegetable Soup

Autumn dinner

6 to 8 potatoes, cubed
3 cans (14 1/2 oz each ) of vegetable (or chicken) broth
1 to 2 carrots, thinly sliced
1 to 2 leeks (white portion only) chopped
1/4 cup butter, cubed
1 to 2 gloves of garlic, minced
1 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. dried oregano or marjoram
1/4 tsp. pepper
1/4 cup all purpose flour
1 1/2 cups of half and half cream
1 cup of frozen peas or corn or a mix of both, thawed

In a big pot, combine the first 10 ingredients. Cook until vegetables are soft. In a small bowl, combine flour and cream until smooth, add to the pot. Stir in peas or corn. Cover and cook on med to high for about 30 minutes or until slightly thickened.