Time to get out of the cold! Do you want to know how? You can start by getting your hands dirty to make soups and broths which, in addition to being very tasty, include inexpensive ingredients. That is, it is possible to please everyone and vary the meals every day without big expenses.

Consult the list – tasty – of the Cookery Guide with 8 soup and broth recipes serving the whole family! One is tastier than the other …

Learn to make soups and broths with cheap ingredients

onion broth

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 3 tablespoons of margarine
• 2 chopped onions
• 2 cubes of beef broth
• 3 tablespoons of wheat flour
• 50 g of grated Parmesan cheese
• 1 liter of water

Method of preparation

In a pan, fry the margarine and onion for 10 minutes and stir occasionally. Wait for it to cool down. Put in a blender, add the other ingredients and blend for 5 minutes. Return to the pan and cook for 15 minutes over low heat, stirring occasionally. Remove from the oven and serve immediately.

Lentil soup with peppers

Time: 40 minutes (+4 hours of soaking)

Performance: 8 servings

Difficulty: easy

ingredients

• 500 g of lentils
• 1.5 liters of water
• 2 cubes of vegetable broth
• 3 tablespoons of oil
• 2 slices of sliced ​​Calabrian sausage
• 1 chopped onion
• 2 minced garlic cloves
• 1 sliced ​​carrot
• Salt and chopped parsley to taste

Method of preparation

Put the lentils in a bowl, cover with water and let them soak for 4 hours. Drain. In a pressure cooker put the lentils, water, vegetable broth, cover and cook for 10 minutes, over low heat, after the pressure has started. Wait for all the pressure to release and open the pot. Reserve. Heat a skillet over medium heat with oil and fry the peppers until golden brown. Add the onion and garlic and sauté for 2 minutes. Add the lentils, carrots kept aside, season with salt and cook for 5 minutes. Transfer to a bowl, sprinkle with parsley and serve.

Cornmeal broth with meat

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 1 cup (tea) of cornmeal
• 6 and 1/2 cups (tea) of water
• 4 tablespoons of butter
• 1 chopped onion
• 2 minced garlic cloves
• 1 tablespoon of tomato paste
• 500 g of cooked and chopped beef
• 1/2 yellow pepper, chopped
• 1/2 chilli, chopped
• 1 cube of beef broth
• 2 diced tomatoes
• Salt, pepper and chopped parsley to taste
• grated parmesan to sprinkle

Method of preparation

Dissolve the cornmeal in 2 cups (tea) of water and set aside. In a pan over medium heat, melt the butter and fry the onion and garlic for 3 minutes. Add the extract, meat, peppers, broth and sauté for 5 minutes, stirring. Add the tomato and sauté for 2 minutes. Add the remaining water and, when it boils, add the melted cornmeal. Season with salt, season with pepper and cook over low heat for 10 minutes, stirring until thickened. Transfer to soup plates, sprinkle with Parmesan cheese, parsley and serve.

Pea soup

Time: 30min (+ 30min soak)

Performance: 6 servings

Difficulty: easy

ingredients

• 2 cups of peas (dried)
• 3 tablespoons of olive oil
• 1 pair slice, cut into cubes
• 2 potatoes cut into cubes
• 2 liters of water
• 2 sachets of your favorite powdered dressing

Method of preparation

In a medium bowl, place the peas, cover with water and soak for 30 minutes. Drain and reserve. In a pressure cooker, add the oil and heat over high heat. Add the couple, the peas kept aside and the potato and sauté quickly. Add the water and season with the ready toppings. Cook over medium heat for 20 minutes after it starts boiling. Serve immediately.

bean broth

Time: 40 min

Performance: 5

Difficulty: easy

ingredients

• 5 cups of beans (cooked with broth)
• 1 1/2 cups (tea) of water
• 1 cube of bacon broth
• 2 tablespoons of oil
• 1 grated onion
• 2 minced garlic cloves
• Salt, pepper and chopped parsley to taste
• flush oil
• 1 cup diced fried bacon (optional)

Method of preparation

In the blender, beat the beans with the water and bacon broth. Pass through a sieve, pressing with a spoon to consume all the broth. Reserve. In a skillet over medium heat, heat the oil and sauté the onion and garlic for 4 minutes. Add the juice from the blender and cook for 5 minutes after boiling. Season with salt and pepper. Place in a bowl, drizzle with olive oil, sprinkle with parsley and bacon and serve immediately.

Vegetable soup with minced meat

Time: 35 minutes

Performance: 6 servings

Difficulty: easy

ingredients

• 3 tablespoons of oil
• 1 chopped onion
• 2 minced garlic cloves
• 500 g of minced meat
• 1 diced potato
• 1 courgette, diced
• 2 tablespoons of tomato paste
• 1 cubed chayote
• 1 sliced ​​carrot
• Salt and chopped parsley to taste
• 1 diced sweet potato (optional)

Method of preparation

Heat a pan with oil and fry the onion and garlic for 2 minutes. Add the minced meat and fry until all the water is gone. Add the extract, the vegetables and sauté quickly. Cover with water, season with salt and green smell and cook with the lid on until the vegetables soften. Transfer to a bowl and serve.

Green broth with potatoes

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 8 diced potatoes
• 6 cups of water (tea)
• 3 tablespoons of oil
• 2 slices of sliced ​​Calabrian sausage
• 1 chopped onion
• 2 minced garlic cloves
• 1 bunch of sliced ​​head cabbage
• Salt and black pepper to taste
• flush oil
• 1/2 cup diced fried bacon (optional)

Method of preparation

Cook the potatoes in water over medium heat until soft. Remove half with a slotted spoon, pass through the juicer, return to the pan and mix.

In another pan, over medium heat, heat the oil and fry the peppers until golden brown. Add the onion, garlic and sauté for 2 minutes.

Add the potatoes, cabbage, salt, pepper and cook for 5 minutes.

Pour the broth into the bowls, drizzle with olive oil, sprinkle with the bacon and serve with slices of bread.

Palm heart cream

Time: 30 minutes

Performance: 6 servings

Difficulty: easy

ingredients

• 2 cups of canned hearts of palm, drained and chopped (600 g)
• 2 cups of milk (tea)
• 2 tablespoons of wheat flour
• 4 tablespoons of butter
• 1 chopped onion
• 2 minced garlic cloves
• 1 vegetable stock cube
• 1/2 cup (tea) of cream
• Salt and grated nutmeg to taste
• Fried bacon into cubes and chopped parsley for sprinkling
• Canned palm hearts, drained into slices and parsley sprigs for garnish

Method of preparation

Blend half of the hearts of palm with the milk and flour in a blender and set aside.

In a skillet over medium heat, melt the butter and fry the onion and garlic for 3 minutes.

Add the vegetable broth, the remaining chopped heart of palm and sauté for 3 minutes.

Add the beaten palm heart and cook until thickened, stirring.

Mix the cream, season with salt, nutmeg and cook for 2 minutes.

Transfer to a bowl and sprinkle with bacon and parsley.

Serve garnished with hearts of palm and parsley.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.