Jolean's Slop Soup

Hearty, comforting, and irresistibly flavorful, Jolean's Slop Soup is the ultimate one-pot meal for busy weeknights or lazy weekends. This robust soup combines savory ground beef (or turkey), tender russet potatoes, and a medley of canned staples like diced tomatoes, corn, and kidney beans, making it as budget-friendly as it is delicious. Seasoned with a fragrant blend of oregano, cumin, and paprika, and simmered in a rich broth, it delivers bold, home-cooked goodness in every spoonful. Ready in just 50 minutes, this easy-to-make soup is perfect for feeding a hungry crowd, with plenty left over for seconds—or even meal prep. Serve it hot, garnished with fresh parsley, alongside crusty bread or crackers for a wholesome, satisfying dish that warms the soul.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 2 15-ounce cans diced tomatoes (with juice)
• 1 15-ounce can canned corn kernels (drained)
• 1 15-ounce can canned kidney beans (drained and rinsed)
• 4 cups beef broth (or chicken broth)
• 1 large russet potato, diced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil (for sautéing)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the vegetable oil and let it heat up for about 30 seconds.

Step 2

Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning.

Step 4

Add the ground beef (or ground turkey) to the pot. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat, if necessary.

Step 5

Stir in the diced tomatoes (with their juice), canned corn, and kidney beans. Mix well to combine.

Step 6

Pour in the beef broth and add the diced potato to the pot. Stir to distribute the ingredients evenly.

Step 7

Season the soup with oregano, cumin, paprika, salt, and black pepper. Stir well to incorporate the spices.

Step 8

Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are tender.

Step 9

Taste the soup and adjust the seasoning if needed. Add more salt and pepper, if desired.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley, if using. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(3571.8g)

Amount per serving	% Daily Value*
Calories	2633.2

Total Fat 130.6g	0%
Saturated Fat 42.4g	0%
Polyunsaturated Fat g
Cholesterol 362.9mg	0%
Sodium 7703.1mg	0%
Total Carbohydrate 258.5g	0%
Dietary Fiber 48.6g	0%
Total Sugars 64.6g
Protein 136.7g	0%

Vitamin D 0IU	0%
Calcium 479.9mg	0%
Iron 28.3mg	0%
Potassium 6990.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 19.8%

Carbs: 37.5%