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


  • 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


  1. In a large pot, brown the ground beef or turkey over medium heat. Drain any excess fat.
  2. Add diced onions, sliced carrots, chopped celery, and minced garlic to the pot. Cook until the vegetables are softened.
  3. 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.
  4. Let the soup simmer for about 15-20 minutes or until the meat is cooked through and the vegetables are tender.
  5. Add shredded cabbage to the pot and cook for an additional 5-10 minutes.
  6. 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