Soup can be an inexpensive meal to add to your dinner menu. Once a week in the fall and winter, we have different kinds of soup for supper, using the left-overs for lunch the next day. I usually serve soup with some kind of homemade bread (bread, rolls, biscuits) and fruit to make a complete meal.
Quick and Easy Chili
1 lb ground beef (or turkey) browned and drained
16 oz can stewed tomatoes
11 1/2 oz can V-8 juice
2 15 oz cans pinto beans
2 15 oz cans kidney beans
1/4 tsp cayenne pepper (I leave this out)
1/2 tsp salt
1 TBSP chili powder
Combine all ingredients except cheese in a crock pot. Cook on low 4-5 hours. Serve with grated cheese on top.