This post on saving on my vegetable soup recipe with the Walmart Savings Catcher is sponsored by Crowdtap. All thoughts and words are my own. #WMTSavingsCatcher
We’ve had a pretty serious cold snap here the last few days, and it’s been frequently accompanied by rain. It’s the kind of weather that makes you want to curl up on the couch with a blanket and a bowl of something hot. Something like vegetable soup.
My husband is a fan of soups in general and requests them frequently. The other day as I was heading out the door to pick up groceries, my husband suggested that I also get the things I’d need to make vegetable soup. I took a mental inventory of what we already had in the pantry and fridge, then added the rest of the ingredients to the shopping app on my phone.
- 3 T olive oil
- 4 carrots, sliced
- 4 celery stalks, chopped
- 4 oz whole button mushrooms, sliced
- 1 can (15oz) petite diced tomatoes, undrained
- 1 can (15oz) whole kernel corn, drained
- 6 oz frozen peas
- 1 large russet potato, scrubbed and diced
- 2 tsp. minced garlic
- 3 T tomato paste (I like the kind with garlic, basil, etc. added)
- 2 T dried basil
- 1 tsp onion powder
- 1 T kosher salt
- ½ tsp ground black pepper
- 8 cups water
- Heat 3 tablespoons of olive oil in a large stock pot over medium heat.
- Starting with the carrots, start preparing your vegetables.
- Keep adding them to the stock pot as you cut, stirring occasionally.
- Once all veggies are added (everything up to and including the garlic), continue to saute until everything is slightly softened.
- Add tomato paste, seasonings and water; stir thoroughly.
- Simmer over medium-low heat for at least 2.5 hours.
The best thing about vegetable soup is how easy it is to change it up. We’re not big fans of green beans, so I just don’t add them. But we do love mushrooms, so I will sometimes double up on those.
Sometimes the ingredients get based on what’s on sale that week. When I was younger, finding the sometimes involved driving to multiple stores to get the best deals. Now that I have a family and job and numerous commitments, though, I just don’t have the time for that. So I’m kind of in love with the new Walmart Savings Catcher.
The Walmart Savings Catcher lets me shop at Walmart without having to worry about getting the lowest advertised price. You simply shop as normal, then use the app to scan in your receipt (if you don’t have a smartphone, don’t worry; you can enter the code from your receipt online). The Savings Catcher will then go out and compare the price you paid against the advertised price from other stores in your area.
I’ve been using it for a few weeks now, and while I don’t save on every single trip, I have saved on the vast majority of them. Right now I have built up a little over $6 (with a couple of new receipts still pending), and I didn’t have to do any work other than pressing a couple of buttons on my phone. When I’m ready, I’ll convert my reward dollars into a Walmart eGift card (which can also be used at Sam’s Club, where we frequently shop).
On the other hand… did you see that little note at the bottom of the screen grab from my phone? I can double my reward dollars when I set up a Bluebird account and “cash out” that way. I’m definitely considering that option; I mean, who wouldn’t like to double their rewards for free?
Thanks for your all-vegetable Vegetable Soup recipe! I think I’ll try it next week. Most so-called vegetable soup recipes I’ve found contain meat broth or meat—usually beef or chicken. That’s not good for the vegetarians in my family! I have to cook differently when they come over for dinner!
You’re very welcome Sandy! I never really understood that, either; doesn’t that then make it Vegetable Beef Soup? I’m glad this will work out for you!
This looks so delicious. I love vegetable soup.
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