Survival Soup Recipe

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Survival Soup

Miriam Bucholtz


What started out as a desparate attempt during a prolonged spell of unemployment to turn beef soup into something nourishing and filling utilizing meager resources ended up becoming a hearty meal that only needs fresh bread to go with it.

pinch tips: How to Use a Meat Thermometer





15 Min


5 Hr


pieces beef neck or shank
One can(s)
(14.5 oz) diced or chopped tomatoes, plain
4 or 5
fresh carrots, cut in chunks
pieces celery. cut in chunks
One large
yellow onion, thinly sliced
1/2 Tbsp
minced garlic (or 2 or 3 garlic cloves, chopped)
One pinch
lemon pepper
One tsp
garlic powder or salt
One Tbsp
dried beef boullion
One pinch
dried dill
1/2 bag(s)
frozen mixed vegetables
1 1/4 c
dried mixed beans (15-bean variety)

Directions Step-By-Step

Wash & sort beans; soak overnight, or for at least 2 hours, in water.
Coat meat with flour. In a large Dutch oven, heat some olive oil, and add meat, onions and garlic. Brown thoroughly. Add the can of tomatoes, plus two cans of water. Stir in spices and add vegetables (except for frozen mixed vegetables). Simmer on low for two hours.
Drain beans and add to soup, simmering for another 1 1/2 to 2 hours. Remove meat. Discard bones, and break meat up into shreds. Return to soup. Add fozen vegetables. Cook for at least another hour.
Taste soup occasionally after first two hours, adding additional spices as necessary. If there are any leftovers, they can be frozen.

About this Recipe

Other Tags: For Kids, Healthy
Hashtags: #filling, #inexpensive