| 2 cloves garlic, minced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 cup onion, diced |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| 1/2 cup celery, diced |
1 tablespoon |
$1.99 per pound
|
$0.03 |
| 1/2 cup carrots, sliced |
1 tablespoon |
$1.49 per pound
|
$0.03 |
| 4 small red potatoes, cut into 1-inch pieces |
1/2 potatoes |
$1.09 per pound
|
$0.20 |
| 1 small zucchini, cut into 1/2-inch pieces |
1/8 zucchini |
$1.99 per pound
|
$0.06 |
| 1 teaspoon olive oil |
1/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| 15 ounce can garbanzo beans, drained and rinsed |
1 7/8 fl oz |
$0.89 per 15 ounces
|
$0.12 |
| 14.5 ounce can of diced tomatoes with juice or 3 fresh tomatoes |
1 5/6 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 32 ounces vegetable broth |
4 oz |
$3.69 per 32 ounces
|
$0.46 |
| 6 ounce can tomato paste |
3/4 fl oz |
$1.29 per 6 ounces
|
$0.16 |
| 1 teaspoon salt and pepper to taste |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 tablespoon each fresh basil, parsley and cilantro, chopped or 1 teaspoon each of the dried herbs. |
3/8 teaspoon |
$2.59 per cup
|
$0.02 |
| Total per Serving |
$1.19 |
| Total Recipe |
$9.48 |
Summer Vegetable soup - Recipe Cost
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