Pick ‘n Save has become one of my favorite Wisconsin grohcery stores to shop and save. One of the reasons I love the store so much, besides the low prices, is the new every day fresh produce selection! Pick ‘n Save truly does have the best selection and quality of fresh ingredients to inspire my meals – which makes my life easier! When I was checking out all of the fresh produce, I was inspired to make this Greek Harvest Soup! It’s a fall favorite of mine. You can see the recipe below!
I am always really impressed with the produce section at Pick ‘n Save. Even though this soup calls for quite a variety of veggies, I knew that I would be able to find it fresh and in stock when I went shopping. I checked out the sale flyer as soon as I got to the store, and was excited to see that the red seedless grapes for $1.29/lb and those were one of the first things to make it into my basket! They went perfect as a side for my soup.
While shopping for all of the products I needed for my soup, I made sure to also grab a couple of things that I had coupons for. Saturdays and Wednesdays are called “Double Daze” at Pick ‘n Save, which means you can double up to 5 coupons (up to $1.00 value each) with any $25 purchase! That means, you can really stack up the savings when shopping on these days! For example: Gorton’s Popcorn Shrimp was on sale for $4.49 (reg. $6.79) and I had a $1.00/1 coupon good for any frozen Gorton’s product. Since my total was going to be over $25 for this shopping trip, that coupon doubled to $2.00, which brought the total down to just $2.49!! In addition, I was able to pick up a bag of Fresh Express Salad for just $.77 thanks to the Pick ‘n Save Price Lock! This awesome stock up deal, along with several others, is locked in for 77 days! You can see all of the pictures from my shopping trip in my Pick ‘n Save Shop Album.
Greek Harvest Soup
- 1 medium zuccini
- 1 yellow squash
- 3 celery stalks
- 2 large red potatos
- 1 large fennel bulb
- 1 medium yellow onion, chopped
- 1 140z can of crushed tomatos
- 1 leek
- 3 cloves of garlic, crushed
- 1 teaspoon celery salt
- 3 tablespoons Olive Oil
- ½ teaspoon thyme
- 2 teapoons oregano
- 2 teaspoons basil
- 1 bay leaf
- 4 cups vegetable stock
- baby spinach
- 1 french baguette
- Dice zucchini, squash, fennel, and potatos to ¼ inch. Cut celery to ¼ pieces. Coarsely chop onion. Split leek in half, and cut ¼ inch pieces.
- Sweat the fennel, celery, garlic, onion, and leek in the oil over medium-low heat for 8 minutes. Stir occasionally.
- Cut the baguette into ¾ inch pieces, and toast in the oven. Remove and set aside.
- Add the potatoes, salt, thyme, oregano, basil, and tomatoes. Increase heat to medium high, and stir constantly for 5 minutes.
- Add the stock and bay leaf. Cover, and bring to boil. Decrease heat to low and let simmer for 15 minutes.
- Take off heat and let cool for 15 minutes uncovered. Place one piece of toasted bread into the bottom of a bowl. Cover with spinach, and ladle the soup into the bowl.