Winter has become an unwanted guest who will not get the hint that it is time to leave. While I want to be eating salads and even ice cream, I am coerced into eating soups and casseroles because I am just so dang cold. Yes, I do live in Florida, and yes, I am a wimp.So. Hot dog soup. If you think about them, hot dogs are one of the more frugal meats out there. There is no waste: no skin, no bones, no external fat to be trimmed. They are concise little cylinders of completely edible food. You can buy nitrate free, kosher, or even vegan versions depending on what you like. Or you can go for El Cheapo-Squeako varieties and pay less than a dollar for a package.
When you slice a package of eight or ten franks, it makes a nice pile. Considering my family members normally eat two or three or four dogs apiece, that pile actually goes a long way. I put them into chicken stock and let them simmer with vegetables for a couple of hours. The result was a very hearty soup.
Frugal Tip: Because of St. Patrick’s day, March is the month for cheap cabbage in the United States. It’s on special right now for $.39/pound. Therefore, this is the month to fill your menu with cabbage soup, casseroles, salads, etc.
1. Info for Hot Dog Soup
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Hot Dog Soup
- 1 12-16 oz package hot dogs, cut into ¼ inch slices
- 1 head cabbage, cored and chopped
- 5-7 potatoes, (optionally peeled) and cubed
- 2 carrots, sliced
- 3 Tbsp tomato paste
- 1 Tbsp olive oil
- 1 onion, chopped
- 8 cups chicken broth
- 1 tsp salt
- 1 tsp basil
- In a large Dutch oven, heat olive oil.
- Cook onions until soft.
- Add remaining ingredients and bring to a boil.
- Lower heat to simmer and cover.
- Simmer for 30 minutes (or up to 2 hours).