I know, I know, another soup. But it’s winter and they are cheap, fast and filling, so get past it. This veggie soup is amazing. It comes from my mother’s Tennessee upbringing, where going to the store to buy things to put IN soup was completely unheard of. Instead, you just used leftover roast and vegetables to keep anything from going to waste. So, over time, this has adapted to be a lot fancier than it started out in rural Tennessee, and in all honesty, probably isn’t as good. But I LOVE it…even requested it for my birthday dinner this year.
And as for the cornbread, don’t be intimidated. The first time you make bread can be stressful, but this is so easy, only 4 ingredients and takes 5 minutes to prep! Snuggle up under the tree this week with a hot bowl of soup and a slice of cornbread.
- 1 package of stew beef
- 1 beef bouillon cube
- 1 large can diced tomatoes
- 1 can spicy V8 juice
- 1 can shoepeg corn
- 1 cup of cut frozen okra
- 1 peeled and diced baking potato
- 1/2 cup of coarsely chopped white onion
- 1/2 package of baby carrots
- 2/3 cup of elbow macaroni
In a large soup pot, fill halfway with water and simmer beef for a least an hour. Then, add boullion cube and tomatoes to the broth. Then, add the rest of the ingredients except the macaroni. I usually add a little more water at this point, just want to keep the veggies covered, and S&P to taste. Let simmer until veggies are cooked. A good test is when the potato is tender and can easily be cut with a fork in the pot. Then, add the V8 juice and elbow macaroni. Soup is ready when the macaroni is cooked, about 5-6 minutes. Serve with a little tabasco.
- 1 cup of white cornmeal
- 1 egg
- 1/2 pint of nonfat buttermilk, divided
- 1 tbsp vegetable oil
Preheat oven to 425. On the stove, heat the oil in an 8″ cast iron skillet over low heat. You’ll know it’s hot when you flick a tiny bit of water into the oil off the tip of your finger (stand back and hold your hand high over the skillet so you don’t get burned.) If it pops and crackles, it’s hot.
While the oil heats, in a small mixing bowl, pour in the cornmeal and then the egg. Then, add about half the alloted buttermilk and mix together with a fork, making a batter. Keep adding the buttermilk a little at a time until the batter is runny and runs off the fork easily when lifted out of the bowl. It’s usually about 1/2 a pint. Then, take the skillet and pour some oil into the batter, mixing well.
Pour the batter back into the hot skillet that should now be coated with oil, and bake for 15–18 minutes or until golden brown. Let cool and cut like a pizza.