If you had some rice or pasta to add that would make it quite a substantial meal.I recall that we did the same thing with cans of ravioli, mashing up the ravioli pieces so that one can would make three days worth of meat and pasta soup.Įdit : For those making angry comments that they wouldn't eat this and other remarks completely missing the point saying they would eat a chicken, here is what is happening in the uk at the moment, the foodbanks are struggling and you cannot access them for more than two times every couple of months, they give out very little food, two or three days worth at a time, and often it takes days to be referred.Here's a news article: the number of peope with no food increases all the time as prices rise astronomically.That 17 per cent quoted for food inflation has to be wrong, prices are increasing by a pound or so at a time. We did the same thing if we had a can of ready made soup, add a lot of water, some boullion and any vegetables we had to make it last for a few days.

You can also do it with chicken bouillon and a little shredded chicken, or vegetables with vegetable bouillon. With the inflation on food theses days its good to eat the broth and then have more money for substantial meals the other days instead of trying to stretch money to meals that can't be done every day.These days i also add a little instant potato flakes to the broth its thickens it and increases the taste. If we knew we had less money for the week we would make the broth with more water to last several days and increase the taste with extra seasoning.įor savoury dishes, we would do similar, sponge cake cooked in sugary water with any fruit we had cooked and mashed with it and then served as a sort of pudding. When we had a little more money we would add a little liver (a very small amount so it would go a long way, frying it first for flavour and adding mixed herbs and flour to the frying pan.Small bits would break off and flavour the broth. That was dinner on many many nights.Anything else we had from time to time to put in it such as some dried lentils or cabbage, was good.Even on days there was no bread, just the broth was delicious and filling.Įven today it would be a tasty cheap meal. You then add anything you have, half an onion, one carrot, one potato.Cook till the vegetables are soft and then mash the vegetables through the broth.Serve with a slice of bread. You take a bouillon cube - usually meat ones and put it in an oven dish and fill with water then season with anything you like, back then it was pepper and tomato puree, these days i like to add a little chilli puree and aromat powder. In the 60s when we had little money we would stretch meals as best we could and one meal i loved and still eat is stock broth.

Best ever crock pot mac n cheese