Sure thing. Buy big bags of beans and rice, they’re cheap and bulk up the soup. Use leftover chicken bones to make your own stock, skip the store brand. Freeze any extra veggies instead of throwing them out. Throw in a pinch of dried herbs—cost less, taste more. A splash of vinegar at the end lifts everything without buying fancy seasonings. That’s how you keep the flavor high and the price low.

Fresh greens are a good idea, but keep it to a modest handful—kale or spinach from a bulk bag is cheap and will bulk up the soup. A sprig of basil adds color, but a whole bunch is pricey; just use a few leaves and stash the rest for a quick pesto later. That way you get the pop of color without blowing the budget.