This recipe comes from my husband Matt’s grandma, Orpah. She lived through the Great Depression, and this soup was one of the meals that carried her family through hard seasons. It’s simple, filling, and made from ingredients that were affordable then — and still are now. No matter the budget, it kept showing up on the table, and it’s stayed a family favorite ever since.
Why You’ll Love This Recipe
I make this soup for the same reasons Grandma Orpah did — it’s dependable. When money is tight, when the week is long, or when I just need a pot of food that will feed everyone without much fuss, this one works. It stretches easily, uses basic ingredients, and fills bellies in a way that feels steady and reassuring. It’s humble food, but it’s proven food, and just happens to be delicious, and that’s why it’s lasted through generations.
Ingredients Needed
- Ground beef
- Potatoes
- Corn
- Onion
- Parsley
- Salt and pepper
- Water or broth
- Bouillon, if needed for extra flavor
Equipment Needed
- Large soup pot or Dutch oven
- Knife and cutting board
- Spoon for stirring
Instructions
In a large soup pot, brown the ground beef and diced onion together over medium heat. Cook until the beef is fully browned and the onion is soft, leaving the drippings in the pot.
While the beef cooks, place the diced potatoes in a separate pot and cover with water. Bring to a boil and cook until just tender. Reserve about 1/2 cup of the potato cooking liquid, then drain the rest.
Add the cooked potatoes to the pot with the beef and onions. Stir in the corn, then add enough broth to cover everything.
Season with parsley, salt, and pepper. Use the reserved potato liquid to adjust the consistency if needed.
Bring the soup to a gentle simmer and cook for another 15–20 minutes, allowing the flavors to come together. Taste and adjust seasoning before serving.
Tips & Tricks
You can stretch this soup further by adding an extra potato or
Leftover vegetables work well here — peas, carrots, or green beans all fit naturally.
If you want it thicker, mash a few of the potatoes in the pot near the end of cooking.
This soup improves as it sits and is often better the next day.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freezes well for up to 3 months.
Reheating: Reheat gently on the stove or in the microwave, adding a splash of water if needed.
This is honest, practical food — the kind that has fed families through lean seasons for generations. It’s not fancy, but it does its job well, and sometimes that’s exactly what a meal needs to do.
Watch me make this recipe here:
Depression Era Slum Soup
A simple Depression-era soup made with ground beef, potatoes, corn, and broth. Affordable, filling, and easy to adjust with what you have on hand.
- Prep Time: 15
- Cook Time: 45-60
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
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1-2 pounds ground beef
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2 potatoes per pound of beef, peeled and diced
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1/2 cup corn per pound of beef (frozen or canned)
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1 small onion per pound of beef, diced
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1-2 tablespoons dried parsley
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Salt and black pepper, to taste
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Water or broth, enough to cover
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Bouillon, optional
Instructions
-
In a large soup pot, brown the ground beef and diced onion together over medium heat. Cook until the beef is fully browned and the onion is soft, leaving the drippings in the pot.
-
While the beef cooks, place the diced potatoes in a separate pot and cover with water. Bring to a boil and cook until just tender. Reserve about ¼ cup of the potato cooking liquid, then drain the rest.
-
Add the cooked potatoes to the pot with the beef and onions. Stir in the corn, then add enough broth to cover everything.
-
Season with parsley, salt, and pepper. Use the reserved potato liquid to adjust the consistency if needed.
-
Bring the soup to a gentle simmer and cook for another 15–20 minutes, allowing the flavors to come together. Taste and adjust seasoning before serving.
