Besides rice and beans, potatoes and cabbage and peasoup what are some super cheap but filling food?

Besides rice and beans, potatoes and cabbage and peasoup what are some super cheap but filling food?

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  1. 1 month ago
    Anonymous

    >cabbage
    >filling
    What?

    • 1 month ago
      Anonymous

      cabbage and potatoes, especially with a little bacon mixed in, fills you up good until you get paid again

  2. 1 month ago
    Anonymous

    I think peanuts are a good one to supplement that kind of stuff

    • 1 month ago
      Anonymous

      peanut butter

      peanuts are a bean

      • 1 month ago
        Anonymous

        If that were true they'd be called beanuts STUPID

        • 1 month ago
          Anonymous

          >beanuts
          :DDD

        • 1 month ago
          Anonymous

          >beanuts
          :DDD

  3. 1 month ago
    Anonymous

    peanut butter

  4. 1 month ago
    Anonymous

    Lentil soup.

  5. 1 month ago
    Anonymous

    beans and tortillas

  6. 1 month ago
    Anonymous
  7. 1 month ago
    Anonymous

    >cabbage
    I also have a head of cabbage that happened to show up in my refigerator and was wondering what to do with it. Since I have some chile I made last week and it's really good I was thinking of making a wrap, chilie wrapped in some cabbage. What do you anons think on this?

    • 1 month ago
      Anonymous

      sounds a bit messy wee lad

      • 1 month ago
        Anonymous

        I have toothpicks to try to hold it together, have faith. I'll do it in a couple hours, if it goes to hell then I'll use a spoon on the skillet.

  8. 1 month ago
    Anonymous

    Eggs are also good and very versatile. You don't even need to buy the eggs if you have a yard big enough for a couple chickens. They eat grass and bugs and turn it into food for people with their butts.

  9. 1 month ago
    Anonymous

    >cheap
    Unironically chicken when there's decent deals. When you see that shit selling for 75¢/lb you fill your freezer with it

  10. 1 month ago
    Anonymous

    half a gallon of water

  11. 1 month ago
    Anonymous

    We aren’t in a 19th century famine bro, you can watch ads and answer surveys if you’re that broke. Pasta and bread can be cheap. Fasting is even cheaper

  12. 1 month ago
    Anonymous

    I want to make soup with cabbage, potato, and leek. Just a craving

    how do I elevate the soup

    • 1 month ago
      Anonymous

      Onions, garlic, butter, maybe bacon.

      • 1 month ago
        Anonymous

        no onions or garlic I already have leeks I'm not out to make it taste like a slurry of garlic and onions

        thinking frying the bacon, adding the bacon grease and pureeing the potatoes and actually going for it as a stew with the bacon added only just before serving

        • 1 month ago
          Anonymous

          You need to fill out the flavour, which is what the onions and garlic do.

          • 1 month ago
            Anonymous

            coloring the entire dish the flavor of garlic and onions doesn't fill out the flavor. it just swamps the entire dish the flavor of garlic and onions. I'm. already. using. leek.

            Remove cabbage, insert bacon. Optionally, add onions and garlic, but leeks are enough on their own.

            Roughly dice bacon
            Add a bit of oil to a stock pot, heat on medium high
            Fry off diced bacon until starting to crisp(should be a little soft, it will crisp further after its done), then remove from pan.
            While bacon is frying, small dice the leek
            Once bacon is removed, fry the leek in the bacon grease until softened
            If you want onion and garlic, add the onion in with the leeks, and the garlic after the leeks are cooked
            Add cold stock to the pot(if you dont have stock, just use chicken powder and water), then chunk some potatoes and toss them in. Skin or no skin is your call. If peeling the skin, use russets, if leaving on, use yukon gold or similar.
            Bring to a boil and cook until the potatoes are breaking apart easily with a fork. Make sure they are all completely cooked.
            Blitz the mixture with a hand blender until homogenous, then salt and pepper to taste. If soup is too thick, thin with additional stock.
            Stir in most of the bacon, reserving a bit for garnish
            Enjoy

            Other options:
            If you small dice the potatoes, you can pull some of them out before blitzing, then stir them back in for texture.
            Any small vegetable like corn or peas can be added in, but only after blitzing, so they need to be cooked separately.
            Good garnishes are cheddar cheese, sour cream, green onions.
            Fresh thyme, bay leaves, and other herbs can add to it. Just remove them before blitzing.

            This must be it. But adding cabbage after the blitz. Peas is a potential option, but I doubt I'd be able to shop for the quality of pea I'd like. Using bacon, blitz the mixture. going to test both stirring in some reserved diced potatoes for texture and not.
            I feel like there's some herb that could be added but nothing is coming to mind, using good garnishes will probably be enough

    • 1 month ago
      Anonymous

      Remove cabbage, insert bacon. Optionally, add onions and garlic, but leeks are enough on their own.

      Roughly dice bacon
      Add a bit of oil to a stock pot, heat on medium high
      Fry off diced bacon until starting to crisp(should be a little soft, it will crisp further after its done), then remove from pan.
      While bacon is frying, small dice the leek
      Once bacon is removed, fry the leek in the bacon grease until softened
      If you want onion and garlic, add the onion in with the leeks, and the garlic after the leeks are cooked
      Add cold stock to the pot(if you dont have stock, just use chicken powder and water), then chunk some potatoes and toss them in. Skin or no skin is your call. If peeling the skin, use russets, if leaving on, use yukon gold or similar.
      Bring to a boil and cook until the potatoes are breaking apart easily with a fork. Make sure they are all completely cooked.
      Blitz the mixture with a hand blender until homogenous, then salt and pepper to taste. If soup is too thick, thin with additional stock.
      Stir in most of the bacon, reserving a bit for garnish
      Enjoy

      Other options:
      If you small dice the potatoes, you can pull some of them out before blitzing, then stir them back in for texture.
      Any small vegetable like corn or peas can be added in, but only after blitzing, so they need to be cooked separately.
      Good garnishes are cheddar cheese, sour cream, green onions.
      Fresh thyme, bay leaves, and other herbs can add to it. Just remove them before blitzing.

  13. 1 month ago
    Anonymous

    cream of wheat with peanut butter hits the spot sometimes

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