Vegetable Soup and Cornbread Muffins

I serve this soup all year long, but it’s especially pleasing during the colder months. What you choose to put in your vegetable soup is limited only by your taste preferences and creativity. The following recipe is a favorite of my family and the same one that I home can – but experiment with different vegetables that your family love!

Soup Base

6-8 Roma tomatoes, diced

1 medium white onion, diced

2 celery stalks, diced

2 cups beef bone broth

Boil until the onions are soft and translucent. Cool to room temperature, then blend until smooth in food processor or blender. Pour into a large soup pot.

2 large potatoes, diced

2 large carrots, sliced into rounds

1 cup green beans, snapped small

1 cup white Great Northern beans

1 cup cabbage, rough chopped

½ white onion, diced

1 pound red meat (I generally use hamburger)

Brown the meat and add to the soup base, then add all the other ingredients. Simmer for 30 minutes, then taste, and add salt/pepper to your liking. Simmer for another 45 minutes.

Corn Bread Muffins

2 cups self-rising cornmeal

1 egg

1 ½ cup buttermilk

½ teaspoon salt

Grease your muffin tins, and preheat oven to 350 degrees. Pour in the batter and bake for 35 minutes, or until golden brown. Enjoy!