I have something that might help you out. Bean and Bacon Soup only requires two cans of beans. I know that prices vary from store to store, but at about $1.50 per can, you should be able to fill up without breaking the bank. It might be the only gas you can afford.
(adapted from Real Simple Magazine)
6 strips bacon, chopped (choose a flavorful brand/cut; this is the smokiness of the soup)
1 large carrot, chopped
2 stalks celery, chopped
1 medium onion, chopped
4 cloves garlic, minced
2 15.5-ounce cans white beans, drained (Great Northern or Navy Beans are a good choice for a creamier soup. I used Cannellini beans because that is what I had on hand; they are firmer.)
2 cups chicken stock
1 cup water
1 1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a large Dutch oven, fry the bacon until crisp.
Remove and drain on paper towels.
Over medium heat, add the carrot to the bacon drippings and saute for until tender.
Add the celery, onion, and garlic, stirring and cooking until the tender, being careful not to burn the garlic.
Add the (drained) beans, chicken stock, and water.
Bring to a boil, cover and reduce heat to low.
Allow to simmer for 10 minutes.
Uncover, and with a potato masher, partially mash the beans until the soup thickens slightly.
Stir in the salt, pepper, and bacon. (Serves 6)