Poor Man’s Soup
Poor Man's Soup is a hearty, budget-friendly beef and vegetable soup made with ground beef, potatoes, frozen veggies, and a can of Rotel. It comes together with pantry staples on the stovetop or in the slow cooker, and it freezes beautifully.
Equipment
- large stainless steel stock pot or Dutch oven
- slow cooker (crock pot) optional, for the slow cooker method
Ingredients
- 1 to 1 ½ lbs ground beef or ground turkey lean ground beef or ground turkey both work
- 1 (10-ounce) can diced tomatoes and green chilies such as Rotel, undrained
- 16 oz. package frozen mixed vegetables or about 3 cups chopped fresh vegetables
- 6-8 medium potatoes peeled and diced into ¾-inch cubes
- 1 small onion diced
- 6 beef bouillon cubes or skip the bouillon and water and use 8 cups beef broth
- 8 cups water
- 4 oz. tomato paste optional, for a richer tomato flavor
- salt and pepper to taste
Instructions
- In a large stockpot or Dutch oven, cook the ground beef (or turkey) over medium-high heat for 8 to 10 minutes, breaking it up with a spoon, until browned with no pink remaining. Drain off the grease and return the meat to the pot.
- Add the diced tomatoes and green chilies (with their juices), frozen mixed vegetables, diced potatoes, diced onion, bouillon cubes, and water. Stir to combine.
- Bring the soup to a boil over high heat, stirring to dissolve the bouillon. Reduce the heat to medium-low, partially cover, and simmer for about 1 hour, stirring occasionally, until the potatoes are fork-tender.
- For a richer tomato flavor, stir in the tomato paste during the last 10 minutes of simmering. Season to taste with salt and pepper, then ladle into bowls and serve.
- Slow cooker method: Brown and drain the meat as in step 1, then add it and all remaining ingredients (except the salt and pepper) to a 6-quart or larger slow cooker. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are tender. Season to taste before serving.
Video
Notes
Fresh vegetables: Fresh ingredients work just as well as frozen. Swap the frozen mix for about 3 cups of chopped carrots, green beans, corn, and peas.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat until steaming hot.
Nutrition is an estimate based on 1 ¼ lbs 85% lean ground beef (drained), 7 medium potatoes, and no tomato paste.
Nutrition
Serving: 2cupsCalories: 330kcalCarbohydrates: 43gProtein: 20gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gTrans Fat: 0.5gCholesterol: 50mgSodium: 950mgPotassium: 1150mgFiber: 7gSugar: 5g
Nutrition details are an estimate, per serving.
