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–+ servings

Poor Man's Soup

BeefDiner-StyleStove-TopTurkey
Time :1 hour 30 minutes
Yield :8 servings
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The Scoop

We hope that recipe shows up in your feed when the fridge looks a little empty, but you still refuse to call it ‘nothing for dinner’. 
With the help of a stubborn can of tomatoes that refuses to open the takeout app, the ground beef in your freezer, and some potatoes, they pull themselves together and become something way better than they had any right to be in the first place.
Luckily for us!
It simmers like it means it, and there’s no fuss... No fancy moves. Just a pot doing honest work, and turning basic ingredients into comfort with attitude. 
Hack it:
Any kind of frozen veggies can be used here, so use up anything you have in your freezer.
If you have a stale piece of bread, dice it and fry it in olive oil with a bit of salt to make frugal, homemade croutons for the soup.
If you have leftover rice or pasta, add it to the soup to stretch the meal.
Leftovers:
Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Because soups often thicken significantly as they sit cold in the fridge, the secret to a great reheat is adding back a splash of water or broth to restore its original texture.
Turn any leftovers into a tomato-curry. Just add your favorite curry paste and water and simmer until it thickens.
Make a shakshuka. Heat into a frying pan and crack in a couple of eggs. Cook with a closed lid until the eggs are set and cooked through.

Ingredients

  • 1-1 1/2 pounds ground beef, can substitute ground turkey
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 (16-ounce) package frozen mixed vegetables
  • 6-8 potatoes, peeled and diced
  • 1 small onion, diced
  • 6 beef bouillon cubes
  • 8 cups water
  • 1 (4-ounce) can tomato paste, optional
  • salt, to taste
  • pepper, to taste

Directions

  • In a large skillet or a soup pot over medium-high heat, add the ground beef and cook, while crumbling, until browned, about 5-7 minutes.
  • Drain the grease from the skillet.
  • Add the cooked ground beef, the diced tomatoes with chilies and their juices, the frozen vegetables, the potatoes, the onion, the bouillon cubes, the water, the tomato paste, the salt, and the pepper and bring to a low boil.
  • Reduce the heat to low and simmer until the flavors meld together and the potatoes are very tender, about 1 hour.
  • Taste for seasoning, adjusting with more of the salt and the pepper.
  • Serve.
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