Once upon a time, my dad, who was not a good cook at all, made a beef vegetable stew here and there. When we were old enough, he couldn’t remember how he did it. My two brothers that passed away and I would ask him if he remembered. It was so good.

One of those brothers, Bobby, and I, have tried to recreate it. The other day my dad told me his mama called it “Poor Man’s Stew/Soup”. If you have beef stew cubes or steak tips/beef tips, then fancy you. But all you need for this ground beef which at one time, use to be affordable and it’s still is in comparison to beef stew cubes and steak/beef stips. You can literally use any vegetables you have on hand and add potatoes. If you don’t have potatoes, you can add pasta or rice. If you don’t have either, you don’t need it. If you don’t have an onion then onion powder will do.

I normally use ground beef, a mixed bag of vegetables, potatoes, half a bag of frozen onions and celery, 1 can of tomato sauce, 1 can of diced tomatoes (stewed if you want). If I don’t have tomato sauce, I use a half cup of ketchup. You can add 2 tablespoons of tomato paste if you. You can do half sauce, half tomatoes. Totally up to you. Listen, you can go with the flow of what you have. You can make it work. 1 box (4 cups) of beef broth or use the beef paste, cubes and follow instructions to equal 4 cups. I have used vegetable and chicken. Tip: Save leftover vegetable, even spinach of greens. Especially, if you have just a little. It adds up and you can freeze them then dump them in a soup. Sometimes, I have half a bag of something like lima beans or corn. I dump them in a soup.

SPICES: You can go at this with salt, pepper, garlic, onion powder and keep it simple. You can add an Italian seasoning blend ( or mix up your own or use what you have oregano, basil, etc. add a bay leaf or not) I always take the opportunity to add tumeric to stews and soup. Just a little 1/4 to 1/2 tsp.

One pot meal. 1 tbsp of olive oil in a deep pot for soup. Sauté onions and celery, add 1 tbsp or more to your liking of minced garlic or fresh garlic. If you have neither, add garlic powder to your soup (1-1 1/2 tsp). Saute for 1-2 minutes.

Add ground beef or turkey. Brown and drain excess grease. I like to add 1/2 teaspoon of salt and pepper, 1/2 teaspoon of Italian seasoning at this stage after draining. In my mind the seasonings get into the meat.

Now, add broth and 2 cups of water. (If you are using paste or beef cubes make 6 cups of it according to directions). Add tomato sauce and diced tomatoes with juices, 1 and 1/2 teaspoon of Italian seasoning, 1/2 salt, 1/2 pepper if you wish. Add all frozen vegetables and bring to a boil and simmer for 30 minutes.

If you have fresh vegetables like chopped carrots, celery, diced potatoes wait until after the 30 minute simmer to add them and simmer 15 more minutes (you can test your potatoes and carrots by sticking a fork in it to see if they are soft).

If you are using any canned vegetables, I recommend draining them and adding them also after the 30 minute simmer. They are already done and you don’t want them to be soggy.

Taste your soup and add salt,pepper or whatever you use, to your liking.

You can freeze leftovers by the cup or bowl for lunches or quick dinner meals. Use the blue freezer bag. I have stored soup up to 3 months. Tip: lay them flat in the freezer once they are sealed properly. It will take up less space. You can take these to school or work and break them up in a bowl and heat in a microwave. I also have sent a few packs back with my daughter when she was in college (a drive from home to her university). Offer them to the elders in your family or community. I have aunts and parents that will take a bag for lunch or a meal.

~Nikki

P.S. There is a basil soup seasoning out there and I had it once. I added it to this soup and it took my Poor Man’s Soup to Middle Class (HA HA HA)!