Vegetable Soup

I told you we're trying to eat more healthily. We tend to go overboard on the weekends (as if I needed to point that out), and vegetables are starting to look better and better as summer approaches so healthy eating works out well. Plus, our 99 Ranch bill this week was a laughable $13. We had a huge snapper in our fridge and supplemented the supermarket buy with a whole roast duck and some roast pork from a Cantonese style bbq place, but our food bill for this Monday-Friday was still under $40. That doesn't happen often, but when the two of us get it in our heads to scrimp and save we like to do it right. For a week, at least.

Nothing could be easier than vegetable soup. I simmered a pack of beef bones with a whole onion (yes, skin and all) and some garlic and strained out the liquid. Then I added a can of tomatoes, two diced carrots, half a head of diced celery, a bag of pearl onions, and half a chopped cabbage. I added a few shakes of thyme, oregano, and parsley and let it all simmer for an hour. Added some black pepper and I was done.