So these past weeks have not been the greatest, and I’m having trouble making light of it. It all started about two months ago when the dishwasher quit. Since then, it’s just been one thing after another. The oven quit, Jacob was injured in a football game, George’s pick up broke down in nowhere Kansas, and two days later, he lost his job. To top it all off, my body then decided it hated me. I hadn’t been feeling well for quite a while. A couple of weeks ago, I had my first major gallbladder attack. Long story short, I ended up staying the night in the hospital and then having surgery a week later.

I’m only giving Brodstone four stars for the stay! If not for the construction, they would have gotten five. All the staff at our small-town hospital was good to me. I am grateful for that. In my 42 years on this planet, I have had my share of hospital stays, and I have to say the people at Brodstone are by far the kindest.

I’m recovering, but at a slower pace than I prefer. It would’ve been nice if I could come off the operating table running, but life just doesn’t work that way. I am grateful we are all healthy and have what we need to get by. As Grandma said, “This too shall pass,” one of two things she said stuck with me. The other was 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 that 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 veggies

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. 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 you are using canned potatoes; if so, drain those. I use 3 to 5 cans. It just depends on how big my pot is. I prefer to use at least one can of tomato. 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. Cook it first, otherwise, it will soak up all the broth.

Once you have all your veggies in the pot, 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 pot on low heat. Add beef broth and more veggies. 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 kids not begged for something else. Last year I had a busy week coming up and made this because I knew I would be in and out and 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.