Talk about a book title that gets your attention! Jessica Fisher, the creator of the Good Cheap Eats blog is becoming a very prolific writer. Her new cookbook Everyday Dinners and Fantastic Feasts for $10 or Less is her third and features recipes that will feed a family of 4 for $10 or less!
What makes this cookbook great? Well for starters the recipes are delicious and to top it off they are great for any family whether you are on a budget or just like simple, healthy and economical meals. And Jessica has made planning your menu easy, in the column of the pages you’ll find a menu for a complete meal.
With 200 plus recipes to choose from there are multiple ways to mix-and-match for a tasty menu. And as an added bonus she has included over 100 money saving tips to help you along the way.
One of my favorites during fall is the Vegetable, Beef and Barley Soup which is paired with Garlic-Herb Soft Preztels. Doen’t that just sound delicious!
Jessica gave me permission to share the recipe here for her Vegetable, Beef and Barley Soup.
Vegetable, Beef, and Barley Soup
Good Cheap Eats
Recipe © 2014 by Jessica Fisher and used by permission of The Harvard Common Press
This soup beats the canned variety by a long shot. Full of vegetables and barley, it’s hearty and delicious. Freeze individual portions in freezer-to-microwave containers to pack for lunches, quick snacks, or dinners.
Makes 8 to 10 cups
DAIRY-FREE | MAKE-AHEAD | FREEZER-FRIENDLY
- 1 tablespoon olive oil
- 1 pound chuck steak, cubed
- 1 cup chopped onion
- 1 cup chopped peeled carrot
- 1/2 cup chopped celery
- 1/2 cup pearl barley
- 4 cups vegetable broth
- 1 (15-ounce) can tomato sauce
- 2 cups cooked or canned chickpeas (rinsed and drained if canned)
- 1/2 cup chopped green bell pepper
- 1/2 cup frozen petite peas, thawed
- 1 teaspoon herbes de Provence
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- In a large stockpot over medium heat, heat the oil until shimmering. Brown the steak cubes on all sides for 5 minutes.
- Add the onion, carrot, celery, and barley to the pot. Cook until the onions turn translucent, 5 to 7 minutes.
- Stir in the broth, tomato sauce, chickpeas, bell pepper, peas, herbes de Provence, salt, and pepper. Simmer until the barley and vegetables are tender, 20 to 30 minutes.
MAKE IT AHEAD: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
You can get a taste of what’s inside the rest of her cookbook by downloading a sample of Everyday Dinners and Fantastic Feasts for $10 or Less. We’re also giving away one (1) copy of her new cookbook to a Pocket Change Gourmet reader!
If you can’t wait to get your hands on a copy for your very own you can order from Amazon.com.
Disclosure: We were provide a copy of the cookbook for the purpose of reviewing. All comments and opinions are wholly our own.