Embark on a rustic and soul-soothing culinary journey with Hobo Soup—a humble yet hearty dish that captures the essence of comfort in a single pot. Inspired by the resourcefulness of traditional hobo cooking, this soup combines simple ingredients to create a flavorful medley that warms the body and spirit alike.
Picture a bubbling pot on the stovetop, filled with an eclectic mix of vegetables, beans, and perhaps a hint of protein like ground meat or sausage. Hobo Soup is a celebration of improvisation, where ingredients on hand come together to form a wholesome and satisfying meal. The aroma that fills the kitchen as the soup simmers evokes a sense of home and hearth.
What makes Hobo Soup truly special is its versatility. The recipe often adapts to what’s available, making it a creative and adaptive dish that can accommodate seasonal produce or kitchen staples. The result is a soup that not only warms the belly but also provides a sense of culinary ingenuity and resourcefulness.
Whether enjoyed as a comforting dinner on a chilly evening or packed in a thermos for a nourishing lunch on the go, Hobo Soup invites you to appreciate the simplicity and heartiness of a dish that has stood the test of time. It’s a reminder that some of the most satisfying meals can be crafted from the most basic ingredients, and the joy of a warm, flavorful bowl of Hobo Soup lies in its unassuming and comforting nature.
Hobo Soup
Ingredients:
- 1 lb ground beef or ground turkey
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups beef or vegetable broth
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels
- 1 cup diced potatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup cabbage, shredded
- Fresh parsley for garnish
Instructions:
- In a large pot, brown the ground beef or turkey over medium heat. Drain any excess fat.
- Add diced onions, sliced carrots, chopped celery, and minced garlic to the pot. Cook until the vegetables are softened.
- Stir in the diced tomatoes, broth, green beans, corn, diced potatoes (if using), dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer.
- Let the soup simmer for about 15-20 minutes or until the meat is cooked through and the vegetables are tender.
- Add shredded cabbage to the pot and cook for an additional 5-10 minutes.
- Adjust the seasoning to taste and serve the soup hot, garnished with fresh parsley.
Nutritional Information (Approximate Values Per Serving – Recipe Makes about 6 Servings):
- Calories: Around 250-300 kcal
- Total Fat: 10-12g
- Saturated Fat: 4g
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Sodium: 800-1000mg
- Total Carbohydrates: 20-25g
- Dietary Fiber: 5-7g
- Sugars: 5-6g
- Protein: 15-20g