The Superior Express -

Love my Crazy Life


October 1, 2020

So this week has not been the greatest, and I’m having trouble making light of it. I am happy to say Jacob is healing up nicely and back on the football field; I pray he stays that way. I am also grateful we are all healthy and have what we need to get by. As Grandma used to say, “This too shall pass.” That is one of two sayings that stuck with me. The other is the “Serenity Prayer.” Both of these have provided comfort to me during difficult times, but seriously, her pickle recipe would have been nice to have. LOL!

I know we are not the only family facing a rough winter this year. 2020 has been hard on us all in one way or another. In the past, when times have been tough, I’ve had to get creative in the kitchen to make sure everyone ate well and had a full belly. This week, I decided to share a recipe with you that kept my family healthy and fed when money was tight, and the pantry was bare. I’m sure I am not the only one who has made this, but here is my version.....

Poor Boy Soup

hamburger or venison

salt, pepper, garlic powder

canned vegetables

beef broth or beef base

Brown meat and season to taste with salt, pepper and garlic powder. I use these three seasonings in almost everything. It drives my husband crazy! If you are using venison, add a tablespoon or two of the beef base.

While the meat is cooking, dump the canned vegetables into a large pot or crockpot. Do not drain unless using canned potatoes; if so, drain those. I use 3 to 5 cans. It just depends on how big my crockpot is. I prefer to use at least one can of tomatoes. I’ve used tomato soup, tomato paste, stewed tomatoes and tomato juice.

Diced tomatoes and green chilies will give it a little kick; add some chili powder for a bigger bang. I typically use a can of corn and a can of green beans as well. Sometimes, I will use a can of mixed vegetables. It doesn’t matter; this recipe is all about using what you already have. If I have potatoes, I chop them up and add them. I’ve also used rice, but cook it first; otherwise, it will soak up all your broth.

Once you have all your vegetables in the crockpot, add your meat. Don’t drain the fat. It adds to the flavor. At this point, depending on how full the pot is, add beef broth to be sure everything is covered and soup-like. Cook on medium to low heat for 3 to 4 hours. I usually serve it with cornbread.

Now on to the best part, you will have leftovers! Store them overnight in the refrigerator in the same pot—bonus fewer dishes to wash. In the morning, place the crockpot on low heat and add beef broth and more vegetables. If you don’t have beef broth, use water. If you have beef bullion, you can use that in place of beef broth.

I have made this soup last for four days! I would have made it last longer had the children not begged for something else.

Last year I had a busy week coming up so I made this soup because I knew I wouldn’t have time to cook. Jacob came home from school, looked in the crockpot and asked if everything was okay. I said, “Yes, why?” he said, “because we only have “Poor Boy Soup’ when we are broke.” To which I replied, “We are not broke. I just don’t want to cook.” He stomped off and said he would be eating with Grandma. LOL! Until next week, X’s & O’s.


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