Poor Woman’s Soup
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A thrifty soup made from a soup bone, split peas, tomatoes, vegetables, rice and a little ground beef. It makes about 16 one-cup servings and freezes well.
Ingredients
- 1 soup bone
- 8 qt water
- 1 cup dried split peas
- 2 cup canned tomatoes
- 1 cup chopped celery
- 1 cup diced potatoes
- 1/2 cup uncooked white rice
- 1/3 lb ground beef
- 1/3 cup chopped onion
- dash salt and pepper
- 1/8 tsp dried basil
Equipment
- stockpot
- skillet
Directions
- Pick through the beans and soak them overnight.
- Simmer the soup bone in the water for several hours to make a rich broth.
- Add the beans and simmer for 45 minutes.
- In the meantime, brown the ground beef and onion in a skillet.
- Put the beef and onion, tomatoes, celery, potatoes, rice, salt, pepper, and basil into the pot.
- Simmer for 1 hour and serve hot.
Notes
Storage: leftovers refrigerated within 2 hours, 3 to 4 days; freeze 3 to 4 months.
Nutrition
Serving: 69g | Calories: 104kcal | Carbohydrates: 15g | Protein: 5.4g | Fat: 2.5g | Saturated Fat: 0.8g | Trans Fat: 0.1g | Cholesterol: 6.7mg | Sodium: 15mg | Potassium: 262mg | Fiber: 3.4g | Sugar: 1.3g | Vitamin A: 236IU | Vitamin C: 4.9mg | Calcium: 16mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; the dry mix as listed; what you add when cooking is not counted; dried split peas counted as dry split peas, diced potatoes counted as red potatoes, uncooked white rice counted as dry long-grain white rice, ground beef counted as beef, 85% lean, raw. Brands and portions vary, so use it only as an approximation.
