How Cheap Can I Eat? June Edition

Despite our wallets being frayed by the increase in grocery prices and Winter chilling us to the bone, we have three heart-warming, budget-friendly meals to feed a family of five, or a family of 1, five times. Remember to share your yummy recipes online and tag us @debtrescuesa

Hearty Vegetable Soup


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 large potato, peeled and diced
  • 400g canned diced tomatoes
  • 1 liter vegetable or chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
  • Sliced French Onion for Adding Colour


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant.
  2. Add the carrots, celery, and potato to the pot and cook for a few minutes.
  3. Stir in the diced tomatoes, vegetable or chicken broth, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for about 20-25 minutes or until the vegetables are tender.
  4. Serve the soup hot, garnished with fresh parsley and/or French onion if desired.

Beef and Vegetable Stew


  • 500g stewing beef, cubed
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, sliced
  • 2 potatoes, peeled and diced
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste


  1. In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
  3. Return the beef to the pot and add the carrots, potatoes, beef broth, dried thyme, bay leaf, salt, and pepper. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours or until the beef is tender and the flavours have blended together.
  4. Remove the bay leaf before serving. Serve the beef and vegetable stew hot.

Baked Macaroni and Cheese:


  • 400g macaroni
  • 3 cups shredded cheddar cheese
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • Salt and pepper to taste
  • Breadcrumbs for topping (optional)


  1. Preheat your oven to 180°C (350°F) and grease a baking dish.
  2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
  3. In a saucepan, melt the butter over medium heat. Stir in the flour and mustard powder to make a roux. Cook for a minute or two until it becomes slightly golden.
  4. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens.
  5. Remove the sauce from the heat and stir in 2 cups of the shredded cheddar cheese until melted. Season with salt and pepper.
  6. Combine the cooked macaroni with the cheese sauce, mixing well. Transfer the mixture to the greased baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top, and optionally, sprinkle breadcrumbs for a crispy topping.
  7. Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden on top.

Download the recipe cards below:

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