Dried beans are typically cheaper (and lower in sodium) than canned beans - all you have to do is soak them overnight when you know you're going to use them, and voila!
We also make a ton of soups in the winter, and have started making our own veggie stock using leftover vegetable scraps. The ends of carrots, zucchini, scallions, potato and onion peels, etc. You keep a ziploc bag full of the scraps in the freezer - once the bag is full, it's time to add water, boil for several hours, then drain and freeze the stock! Cheaper, and with WAY less sodium!
- 1/28/2012 10:47:33 AM