14 Cheap and Healthy Soup Ideas Without Meat!
Side Notes:
Butter and Other Shortening
To the average appetite, there is no substitute for pure creamery butter. Few investments begin with unused household fats for the chef on a limited budget.
Save the Drippings: Strain and save all fats from roasted and boiled meats.
Beef and Chicken Fat: Good for cookies, cakes, meat gravies, and sauces, soups, and stews.
Bacon Fat: Lends a smoky flavor to cornbread, meat gravies, and all legume soups.
Sausage Fat: No better for gingerbread, cookies, poultry dressing, or frying vegetables can be found as it has the pungency of spice in its flavor.
These fats, along with soup stock fat, work great for basting lean roasts, fish, or meatloaf. Extra fat rendered from lamb and mutton should be tried out and added to the frying kettle.
Milk
Milk is nutritious, even at its present price, a food bargain second to none.
Unsweetened Evaporated Milk: This sterilized milk, cheaper than fresh, is double-duty for the freezer cabinet, being used as a rich substitute for cream in many iced desserts.
Its uses make it indispensable for both savory and sweet dishes.
Eggs
Eggs—fresh or stored—are must-haves in any kitchen.
Cold Storage Eggs: These cheap varieties give good value for money. Buy only a few days’ supply at any one time, and store in the coolest possible place away from direct sunlight.
Hints on Egg Handling: Wash in cold water before breaking and reserve shells for use. They are excellent for clearing boiled coffee and for clearing soups and aspics.
When using for coating croquettes and kromesks, beat in 1/4 cup cold water or 1/3 cup cold milk for every egg.
Preserve egg yolk scraps by soaking them in cold water, then drain before using.
Beat cold yolks and whites separately for a quick beating. For best results, whip egg whites with a pinch of salt in a well-aired room.
Save left-over soft-boiled or poached eggs. Reboil hard and use as a garnish, or chopped for sauces, sprinkling, etc.
Cheese
Besides its condensed nutrition, cheese is a protein powerhouse. So it is an economic plus in any meal. Waste not a morsel!
Fresh Usage Ideas: Slightly dry, grind in a food chopper for spreads and fillings.
Very dry, grate and use in sauces, soufflés and soups.
Pro Tips:
Increase digestibility when melted by adding a pinch of baking soda.
Keep cheese fresh and moist by coating cut surfaces with melted paraffin.
Leftover Welsh rarebit? Make it the perfect filling for your sandwiches.
Don’t Discard Cheese Shells!
Hollow out Edam or pineapple cheese shells, fill with creamy macaroni, spaghetti, or rice, top with crumbs, and bake golden.
Result: An attractive, thrifty creation.
Choose Fresh Vegetables
A plate with assorted vegetables of all colors should appear every day on your table. Very protein beans, lentils, and peas should be the main course rather than merely as a part of them!
Cooking Ideas: The vegetables doused with heavy sauces, crunchy bacon or dill make the main courses.
Change the legumes that can be used to form salads to soups or sweet smoothies.
Blend and pair these options to create tasty meals including each ingredient in your kitchen.
14 Soups Without Meat You’ll Enjoy!
Asparagus Soup
You will need:
- Tough asparagus ends
- 3 cups water
- 1/2 teaspoon onion juice
- 1 cup hot milk
- 1 tablespoon butter
- 2 tablespoons flour
- Salt and pepper to taste
Directions:
Place the hard asparagus ends in salted water and steam till tender.
Strain, then blend with onion juice and warmed milk.
Use melted butter and a flour mixture to reach the right consistency.
Season and taste the salt and pepper, and the dish must be served hot.
Puree of Black Beans
- 1 cup of black beans
- 1-quart water
- 1 piece of bacon
- 1/2 an onion
- 1 tsp of salt
- 1/2 tsp of paprika
- 1/4 tsp of mustard
- 1 tbsp of bacon fat
- 1 tbsp of flour
- 1 hard-cooked egg
- lemon slices
Directions:
- Let the beans steep in the water all night.
- Add the remaining water, one tiny piece of bacon, and a piece of an onion.
- Allow boiling for three hours which shall cause them to become soft and tender but be sure to add more water from time to time.
- Press through a sieve and season.
- Combine the fat and flour blend, stirring constantly until the mixture thickens.
- Then serve egg and lemon slices.
Chef’s hint: The stock from the boiling corned beef will give a great flavor!
Baked Bean Soup
You will need:
2 cups baked beans, 1 1/2 cups tomatoes, 2 slices onion, 4 cups water, 1 tbsp. Butter, 2 tbsp. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1 tbsp. Ketchup.
Instructions:
- Begin by simmering the canned beans, tomatoes, onions, and water in a large pot for 30 minutes.
- Puree until smooth, then incorporate butter and flour to thicken.
- Add seasonings and ketchup.
- Serve with crispy croutons to make it really hearty!
Purée of Red Kidney Beans
Instructions: Use the recipe of Black Bean Purée and simply replace the black beans with red kidney beans. Easy swap, and just as tasty!
Dried Lima Bean Soup
I went into the pot, and started eating this lima bean soup since it was my favorite; while not the best nor the only one, it had a rich, chunky substance that no rival would be able to match in amount. I want something that has a bland texture with a light smoky taste.
Ingredients:
- 1 lima bean,
- 6 1/3 cups water,
- 3/4 onion slices (to your size cuts),
- 3 bunches of carrots,
- 1/2 piece,
- 1/2 bay leaf
Instructions:
- Let beans soak overnight, then drain.
- Let it gently cook with vegetables and bay leaf until soft and tender.
- Blend until smooth and creamy, slowly mixing in milk and seasonings.
- Thicken with bacon fat and flour.
- Croutons help this along and give crunch.
Cauliflower Soup
I love this soup, for it is light yet creamy, and it’s one of the best ways to utilize cauliflower. Comforting, and it works incredibly as a starter or a side dish.
Made of:
- 3 cups cauliflower water,
- ½ tsp onion juice,
- 1 cup hot milk,
- 1 tbsp butter,
- 2 tbsp flour,
- cayenne,
- and salt.
Instructions:
- Liquor from boiled cauliflower.
- To this add onion juice and hot milk.
- Thicken with butter and flour.
- Put in pot bits of cooked cauliflower and season with cayenne.
- Serve topped with a few croutons or crackers.
Cream of Celery Soup
This is one of those soups that is just light and refreshing and could be perfect at any time of the year with the tiniest flavoring. Pure comfort in a bowl, offering a silky feel and heartwarming taste.
Ingredients:
- 1 cup celery greens
- 1/2 cup chopped celery stalks
- 2 slices onion
- 1/4 cup rice
- 1 1/2 tsp salt
- 1/8 tsp pepper
- 3 1/2 cups water
- 1 1/2 cups milk
- 1/2 tbsp butter
How to:
Cook celery, onion, and rice in boiling water, then simmer for about 30 minutes.
Strain. Blend till smooth adding milk and butter.
Serve with crisp crackers. Comfort in a bowl!
Cream of Corn Soup
The natural sweetness in the corn and a velvety feel is just what this soup needs to hit the spot. An excellent addition to the table, this is quite versatile; it comes out very well with most meals.
Ingredients:
- 1 can corn
- 1/2 onion
- 2 cups water
- 2 cups milk
- 1 tsp salt
- 1/4 tsp paprika
- 1 tbsp butter
- 2 tbsp flour
Method:
Prepare chopped corn and onion.
Next, cook them in boiling water for 20 minutes.
Force through a sieve.
Add milk and seasonings.
Thicken with flour and butter so that you can have the desired creamy consistency.
Cheese Soup
Cheese lovers, this one’s for you! Rich, full of flavor, and possessive of silky smoothness, this dish will render it comforting and satisfying.
Be Ready With:
- 2 cups milk
- 2 cups water
- 1 sliced onion
- 1/2 bay leaf
- 1 tablespoon butter
- 2 tablespoons flour
- 1/2 cup grated cheese
- 1 beaten egg
- 1 teaspoon salt
- a little cayenne
How to Prepare:
Let simmer on low heat with milk, water, onion, and bay leaf until flavor is extracted, about 20 minutes.
Thicken liquid with a roux made from butter and flour.
Add cheese, egg, and seasonings to taste.
Mix well. Very comforting!
Fruit Soup
This soup affords a relief from all the rest and may boast of sweetness and acidulated which renders it excellent for summer dishes or slight collation.
One of the most handy soups, as it goes well with toast or biscuits.
Ingredients:
- 3 pears
- 3 apples
- 4 cups water
- 1 tablespoon tapioca
- 1/2 lemon juice
- 1/8 teaspoon cinnamon
- 3 tablespoons honey
Directions:
Mash the fruit, and cook it till tender, and puree.
Add tapioca and cook till clear.
Add lemon juice, cinnamon and honey.
This soup is excellent hot or cold served with toast sticks for a nice variation.
Oatmeal Soup
This soup is filling as well as nutritious, besides being a pick-me-up meal. It’s smooth, comforting, and serves as a good starter or even the main course with croutons.
What You’ll Need:
- 3/4 cup oatmeal
- 1/2 onion
- 2 whole cloves
- 1/2 bay leaf
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon pepper
- 1/2 tablespoon butter
Instructions:
Boil the oatmeal, onion, and spices in water.
Let them cook until tender in about 20 minutes or until soft to touch.
Blend all until smooth.
Now add the milk, butter, and seasonings.
Serve with croutons.
Potato Soup
Creamy, rich, and comforting, potato soup just defines comfort.
It is great during the cold winter nights paired with bread, crusty or crackers.
You will need:
- 3 potatoes
- 1/4 cup celery tops
- 1/2 onion
- 2 cups water
- 2 cups milk
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp butter
- 2 tbsp flour
Instructions:
Cook potatoes, celery, and onion in water for 20 minutes.
Blend to a smooth consistency, mixing in salt, pepper, and milk as you go.
Thicken with butter and flour for a creamy finish.
Cream of Pea Soup
About Pea Soup:
Pea soup has always been such a sweet and savory favorite. Smooth, creamy-just right to make you have another helping.
What you will need:
- 1 can peas,
- 1 slice onion,
- 1 bay leaf,
- 1 sprig of parsley,
- 2 c water,
- 2 c milk,
- 1 tsp sugar,
- 1 1/4 tsps salt,
- 1/8 tsp pepper,
- 1 Tb butter,
- 2 Tbs flour
Directions:
Wash peas.
Cook with the seasonings for 20 min.
Purée and thicken milk, and blend in flour cooked in the butter.
Mix with the pea purée.
Then, add some whole peas before service to give the desired body and texture.
Purée of Split Peas
The soup turned out thick and rich; therefore, it could be a great choice for winter days.
It’s smoky, though the creaminess made it so filling and satisfying.
Ingredients:
- 1/2 cup split peas
- 4 cups water or ham stock
- 2 slices of onion
- 1 cup milk
- 1/8 tsp pepper
- 1 tbsp bacon fat
- 1 tbsp flour
Instructions:
Blend in a blender until smooth, adding gradually salt, pepper, and milk.
Liquidize with milk and seasoning.
Thicken with bacon fat and flour to enrich.
