MomSkoop
When money is tight and the grocery list is short, soup becomes your best friend in the kitchen.
Using simple ingredients you probably already have in your pantry, you can create warm, filling meals that taste amazing and cost very little.
These recipes turn basic items like beans, lentils, rice, and canned tomatoes into delicious soups that will keep your family happy and your wallet full.
1. Lentil-Garlic Cumin Soup
Red or brown lentils cook down into a creamy texture without any cream at all.
The magic happens when you toast cumin seeds in a little oil until they smell nutty and amazing.
Toss in minced garlic and let it sizzle for just thirty seconds.
Add your lentils, water or broth, and a pinch of salt, then simmer until everything gets soft and thick.
The garlic becomes mellow and sweet while the cumin adds an earthy warmth that makes each spoonful feel special.
This soup costs less than two dollars to make and feeds four people easily.
Serve it with crackers or bread for dipping into that golden, flavorful broth.
2. Tomato Rice Pantry Soup
Got a can of tomatoes and some leftover rice?
You’re halfway to dinner already.
This soup starts by sautéing an onion if you have one, but even without it, canned tomatoes bring plenty of flavor on their own.
Add water, your cooked rice, and whatever dried herbs are hiding in your cupboard—basil, oregano, or even just salt and pepper work great.
The rice soaks up the tomato flavor and makes the soup hearty enough to be a real meal.
Kids especially love this one because it’s familiar and comforting.
You can make it thicker by adding more rice or thinner by adding more water until it’s exactly how you like it.
3. Chickpea Noodle Soup
Think chicken noodle soup, but make it vegetarian and way cheaper.
Canned chickpeas replace the meat and give you protein and substance in every bite.
Any pasta shape works, though small ones like shells or elbows are easiest to eat with a spoon.
Boil your noodles right in the broth along with the chickpeas, carrots if you have them, and plenty of black pepper.
The starch from the pasta thickens the broth naturally and makes everything taste richer.
This soup comes together in about twenty minutes from start to finish.
It’s perfect for those nights when you need something warm and filling but don’t have the energy for complicated cooking.
4. Split Pea and Onion Soup
Split peas turn into pure comfort when you cook them low and slow.
Unlike other beans, they don’t need soaking overnight, which makes them perfect for last-minute cooking.
Dice up an onion and let it cook in your pot until it turns golden and sweet.
Add the split peas, water, and a bay leaf if you have one hiding in your spice drawer.
The peas break down completely and create a thick, creamy soup that sticks to your ribs on cold days.
Season with salt, pepper, and maybe a splash of vinegar at the end to brighten everything up.
This soup actually tastes better the next day after all the flavors have had time to become friends.
5. White Bean & Bay Leaf Soup
Bay leaves cost almost nothing but add incredible depth to simple soups.
Drain a can or two of white beans—cannellini, navy, or great northern all work beautifully.
Save that bean liquid though, because it’s packed with starch and flavor.
Simmer the beans with water, that reserved liquid, and a couple of bay leaves for at least fifteen minutes.
The longer it cooks, the more the beans break down and make the broth thick and satisfying.
Mash some of the beans against the side of your pot with a spoon to make it even creamier.
Remove the bay leaves before serving, and add a drizzle of olive oil if you want to feel fancy.
6. Red Lentil Paprika Soup
Red lentils cook faster than almost any other dried legume, turning tender in just fifteen minutes.
Paprika, whether sweet or smoky, transforms them from plain to spectacular with just a teaspoon or two.
Start by blooming the paprika in a little oil or butter to wake up its flavor.
Stir in the lentils, add water, and watch as they dissolve into a gorgeous orange-red soup.
The color alone makes this feel like restaurant food, even though it costs pennies per serving.
Add a squeeze of lemon juice at the end if you have a lemon lying around.
The acidity cuts through the richness and makes every spoonful taste bright and fresh.
7. Black Bean Chili Soup
Chili powder turns ordinary black beans into something that tastes like it simmered all day long.
Open two cans of black beans, drain one but keep the liquid from the other for extra body.
Add chili powder, cumin if you have it, and a pinch of sugar to balance the spice.
Simmer everything together for at least ten minutes so the spices can bloom and mellow.
The beans create their own thick, satisfying broth that clings to your spoon.
This soup gets spicier as it sits, so start with less chili powder than you think you need.
You can always add more heat, but you can’t take it away once it’s in there.
8. Pasta e Ceci (Pasta & Chickpea Soup)
This classic Italian combination has fed families for centuries on almost nothing.
Small pasta shapes like ditalini work best, but break up spaghetti if that’s what you’ve got.
Chickpeas and pasta might sound boring, but together they create something magical.
Cook everything in one pot with canned tomatoes, garlic, and rosemary if your spice cabinet has it.
The pasta releases starch that makes the broth incredibly creamy and rich without any dairy at all.
Italians often mash some of the chickpeas to thicken the soup even more.
Let it rest for five minutes before serving so the pasta can soak up all that delicious broth and flavor.
9. Canned Tomato & Orzo Soup
Orzo looks like rice but it’s actually pasta, and it cooks up tender and plump in tomato broth.
One can of crushed tomatoes makes enough base for four servings when you add water and seasonings.
The orzo soaks up the tomato flavor and turns each bite into tiny pillows of comfort.
This soup thickens as it sits because the orzo keeps absorbing liquid.
Add more water when reheating leftovers to get it back to the consistency you like.
Sprinkle some dried basil or oregano on top if you have it.
Even without fresh herbs, this soup tastes bright and satisfying, perfect for dunking grilled cheese sandwiches.
10. Rice and Lentil Comfort Soup
Combining rice and lentils gives you complete protein, which means this cheap soup actually keeps you full for hours.
Use whatever rice you have—white, brown, or even leftover cooked rice from yesterday.
Green or brown lentils hold their shape better than red ones in this recipe.
Cook them together in vegetable broth or just salted water with some onion powder and garlic powder.
The grains and legumes create different textures in every spoonful, making the soup interesting from start to finish.
This is the kind of soup that tastes like someone’s grandmother made it with love.
It’s simple, honest food that warms you from the inside out on the coldest days.
11. Three-Bean Vegetable Broth Soup
Raid your pantry for any three cans of beans you can find.
Kidney beans, black beans, pinto beans, chickpeas, white beans—they all work together beautifully.
Different beans mean different textures and flavors in every bite.
Add whatever frozen or canned vegetables are hiding in your freezer or cupboard.
Corn, green beans, carrots, and peas all bring color and nutrition without costing much money.
Season with Italian herbs, chili powder, or just salt and pepper depending on your mood.
This soup is incredibly forgiving and tastes different every time you make it based on what beans and vegetables you use.
12. Creamy Bean Soup (no cream)
You don’t need heavy cream to make soup taste rich and luxurious.
White beans blend up into the silkiest, creamiest texture imaginable when you puree them with their cooking liquid.
Use an immersion blender right in the pot, or carefully transfer everything to a regular blender.
The natural starches in the beans create that velvety mouthfeel that makes expensive soups so satisfying.
Add garlic, onion powder, and plenty of black pepper for flavor that punches above its weight.
This soup feels fancy enough for guests but costs less than a dollar per serving.
Nobody will believe you when you tell them there’s no cream or butter in it at all.
13. Simple Ramen Upgrade Soup
Those cheap ramen packets get a glow-up with just a few pantry additions.
Cook the noodles in more water than the package suggests so you get actual soup instead of salty sludge.
Crack an egg directly into the boiling broth and stir it in for extra protein and richness.
Add frozen vegetables, a splash of soy sauce if you have it, and some garlic powder.
Suddenly your twenty-cent noodles taste like something from a restaurant.
Use only half the seasoning packet to cut down on salt, then boost flavor with things you already own.
This upgraded version costs maybe fifty cents and actually fills you up instead of leaving you hungry an hour later.
14. Tomato & White Bean Soup
Canned tomatoes and canned white beans might be the most reliable pantry duo ever invented.
Together they create a soup that tastes like it simmered all afternoon when really it only took fifteen minutes.
The beans soak up the tomato flavor while adding creaminess and protein.
Add Italian seasoning or just dried basil if that’s all you’ve got.
A little garlic powder or fresh garlic makes everything taste brighter and more alive.
This soup works hot or cold, though most people prefer it steaming in a bowl with crusty bread.
Make a big batch because it keeps in the fridge for almost a week and tastes better each day.
15. Lentil Curry Soup
Curry powder costs a few dollars but lasts forever and transforms plain lentils into something exotic and exciting.
Red lentils work best here because they break down completely and create a thick, smooth soup.
Toast the curry powder in your pot for thirty seconds before adding anything else.
The heat activates all those complex spices and makes your kitchen smell absolutely incredible.
Add lentils, water, and maybe a spoonful of tomato paste if you have it.
Coconut milk makes this soup amazing, but it’s totally optional and still delicious without it.
The curry powder alone provides enough flavor to make people think you spent hours cooking when you really didn’t.
16. Chickpea Spinach Pantry Soup
Frozen spinach costs almost nothing and adds color, nutrition, and substance to basic chickpea soup.
You don’t even need to thaw it first—just toss the frozen block right into your simmering broth.
The chickpeas provide protein while the spinach makes you feel like you’re eating something healthy and green.
Garlic and lemon juice make this soup taste bright and fresh instead of boring.
If you don’t have lemon, a splash of vinegar does the same job.
This soup comes together faster than ordering takeout and costs a fraction of the price.
It’s proof that healthy eating doesn’t have to be expensive or complicated to taste really good.
17. Rice, Garlic & Egg Drop Soup
Egg drop soup sounds fancy but it’s actually one of the easiest soups you can make with almost nothing.
Cook rice in broth or salted water with lots of minced garlic or garlic powder.
Beat an egg in a bowl, then slowly drizzle it into the simmering soup while stirring.
The egg forms delicate ribbons that look beautiful and add richness without any cream or butter.
The garlic flavor infuses everything and makes the simple ingredients taste complex and satisfying.
This soup is light but filling, perfect for when you want something warm but not too heavy.
A splash of soy sauce at the end adds depth, but it’s optional if you don’t have any.
18. Split Pea Tomato Soup
Most people make split pea soup plain, but adding tomatoes creates a whole new flavor dimension.
The acidity from the tomatoes cuts through the earthy peas and makes everything taste brighter.
Use canned diced tomatoes or even just tomato paste mixed with water.
The peas still break down into that thick, creamy texture you want, but now they’re orange-tinted and more interesting.
Add onion, garlic, and a bay leaf if your spice cabinet has one.
This variation costs the same as regular split pea soup but tastes completely different.
It’s a great way to use up ingredients you already have while creating something that feels new and exciting for dinner.
19. Black Bean Rice Soup
Black beans and rice make a classic combination that works just as well in soup form as it does on a plate.
The rice thickens the broth while the beans add deep, earthy flavor and protein.
Cook them together with cumin, garlic powder, and a little chili powder for warmth.
The starch from the rice makes the soup creamy without needing any dairy products.
Each spoonful has the perfect balance of beans and grains.
This soup is filling enough to be a complete meal on its own.
Top it with whatever you have—hot sauce, chopped onions, or just a squeeze of lime if you’re lucky enough to have one.
20. Pastina Pantry Soup
Pastina means tiny pasta, and it creates the most comforting soup imaginable with just a few ingredients.
Those little stars or alphabets cook in minutes and turn simple broth into something that feels like a warm hug.
Kids especially love this soup because the pasta is fun to eat.
Add butter if you have it, or just cook the pastina in salted water or broth.
The tiny pasta releases enough starch to make the broth slightly creamy and rich.
This is the soup you make when someone is sick or sad and needs comfort food fast.
It costs almost nothing but delivers maximum coziness in every single spoonful you eat.
21. Lentil Lemon Soup
Lemon juice transforms plain lentil soup from ordinary to extraordinary with just a squeeze or two.
The citrus brightens all the earthy flavors and makes everything taste fresh and alive.
Red or green lentils both work great, though red ones create a smoother, creamier texture.
Cook the lentils with garlic, onion if you have it, and plenty of salt and pepper.
Add the lemon juice at the very end so it stays bright and tangy.
This soup tastes light and healthy without being boring or bland.
It’s proof that you don’t need expensive ingredients to make food that tastes really special and restaurant-worthy at home.
22. Cannellini Bean Soup with Herbs
Cannellini beans have a creamy texture that makes them perfect for simple soups that taste elegant.
Dried herbs like rosemary, thyme, or Italian seasoning add incredible flavor without costing much money.
If you have fresh herbs, even better, but dried ones work beautifully too.
Simmer the beans with water, herbs, garlic, and salt until everything melds together.
Mash some beans against the pot to thicken the broth naturally.
This soup tastes like something from an Italian countryside kitchen.
Serve it with crusty bread for dipping and nobody will guess how little you spent making this satisfying, delicious meal.
23. Tomato Lentil Soup
Tomatoes and lentils are both pantry staples that cost very little but deliver huge flavor together.
The acidity from the tomatoes balances the earthiness of the lentils perfectly.
Use canned crushed tomatoes for the best texture, though diced tomatoes work fine too.
Brown or green lentils hold their shape in this soup, giving you something to bite into with every spoonful.
Add Italian herbs, garlic, and a pinch of sugar to balance the tomato acidity.
This soup gets better as it sits because the lentils continue soaking up flavor.
Make a big batch on Sunday and eat it all week long for easy, healthy, incredibly cheap lunches.
24. Chickpea Potato Soup
Potatoes make soup filling and satisfying, while chickpeas add protein and texture.
Together they create a soup that sticks to your ribs without costing much money.
Dice the potatoes into small cubes so they cook quickly and evenly.
Add canned chickpeas, water or broth, and season with garlic powder, paprika, and black pepper.
The potatoes break down slightly and thicken the broth while the chickpeas stay whole and interesting.
This soup is hearty enough to be a complete meal without needing anything else on the side.
It’s the kind of food that makes you feel full and happy without emptying your wallet at all.
25. Simple Miso-Style Pantry Soup
Real miso paste is amazing but not everyone has it in their pantry.
You can create a similar umami-rich soup using soy sauce, garlic, and whatever vegetables you have on hand.
Add some rice or noodles to make it more filling and substantial.
Frozen vegetables work great here—just toss them in frozen and let them cook in the hot broth.
Crack an egg into the soup for extra protein and richness.
This soup comes together in under ten minutes and tastes way more complex than the simple ingredients suggest.
It’s perfect for those nights when you need something warm and comforting but don’t have much time or money to spend.