I know it’s not officially fall yet but the temperature is in that perfect spot where it’s not cold yet, but you can start eating pumpkin and wearing tights without feeling ridiculous. Last night, Alex and I went out for dinner and drinks with our friend Oliver, (yes, the one who made the shelf in Monday’s post!) since he’s visiting from Chicago. We grabbed dinner at En Su Boca, a little taco place near our apartment. I had a black bean + corn salad with fresh tomatoes and greens. It was pretty good, especially with chips and guacamole!
We were up pretty late last night and I ended up not sleeping so great (which was kind of ironic since I had just talked about how to get a good night sleep!) but luckily we don’t have anything planned for tonight. It’s the one night this week that’s wide open so hopefully we can just relax!
Since fall is the perfect time to make soup, I thought I’d share a budget friendly soup recipe with you! Like all of my Frugal Friday recipes, this makes dinner for 2 people for less than $10. Can’t beat that! This recipe actually makes more like 4-6 servings so you’ll definitely have leftovers!
Here’s what to put on your grocery list:
- Vegetable broth- $1.50
- Tomato Sauce- $1.50 (or marinara sauce!)
- Frozen vegetables (I used a mix of peas, corn, carrots, and green beans)- $2
- Diced tomatoes- $0.80
- Kidney Beans- $1
- Dried Barley- $1
- Macaroni- $1
- Parmesan cheese (optional)- $0.75
- Italian Seasoning (oregano, basil, red pepper, etc.)