Community Corner

Great Fall Recipe Call: Share Yours Here!

We're looking for great fall recipes that are healthy and inexpensive.

Economy is down and food prices are up. We all feel it, right? So how are families still preparing tasty, healthy dishes without breaking the bank?

This is your official call to share your best fall recipe. I'll start by sharing how I make beef vegetable soup. Yeah, I know this might be the easy way out because it's just soup, right? I offer it up for a couple of reasons: it's easy, only uses one pot, can be completed in less than an hour and it only costs about $8 to make enough for a family of five plus left-overs.

Easy-Peasy Beef Vegetable Soup*

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1-2 lbs beef roast, cut into pieces (or cheat and buy the pre-cut beef stew meat, but it's more expensive)
1 16-oz bag of frozen, mixed vegetables (we use the one with carrots, lima beans, green beans, corn and peas)
1 16-oz bag of frozen, mixed peppers with onions
4-5 cups of water
garlic, salt, pepper, basil, onion powder to taste (typically, 1/2 teaspoon for everything; use 1/4 teaspoon for the salt)
**Optional: cut up one potato and/or add 1/4 cup rice

Take a large pot (6-qt) and spray the bottom with non-stick cooking spray. Add beef and sprinkle in the spices. Cook, covered, over medium heat until done, stirring occasionally to be sure the meat is cooked thoroughly. Add both bags of frozen vegetables (and potato if using one) and the water. Continue cooking on medium for another 10 minutes. If you're using rice, add it now and let the soup cook until the rice is done. *You can substitute chicken if you want. We do and it tastes just as good.

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That's it. Really. Now it's your turn. What would you have us make for dinner tonight?


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