Carol Tapp's budget-busting soup
Serves: 4+
Takes: Approx 1hr and 30mins
Bones of one leftover roast chicken
500g mixed lentils
1 x tin of condensed tomato soup
Salt and pepper to season
Mixed vegetables:
1 carrot, finely chopped
1 stick of celery, finely chopped
1 onion, finely chopped
1 leek, finely chopped
1. Soak a bag of mixed lentils overnight. The next day sieve & put to one side.
2. After your roast chicken dinner don't discard the bones - put them in an extra large pan, cover with water, boil, then simmer for about an hour until you have a stock.
3. Take the bones out of the stock then add in the lentils and mixed vegetables - simmer until veg is cooked.
4. Put the soup (which should not resemble a thick broth) into tin foil containers and cool. Cover and freeze.
5. When you need it, defrost and add condensed tomato soup with a touch of salt and pepper then re-heat.
Carol Tapp, 57, Darwen, Lancashire
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