OLD FASHION VEGETABLE SOUP AND CRACKLIN CORNBREAD

Jewel Hall

By
@0124

I have canned hundreds of quarts of vegetable soup. In the Winter it was a delight to open and mixed with browned ground beef. To top it off I made Cracklin Corn Bread. I plan to make this dish tomorrow.Hope you will prepare and enjoy it like we do.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8-10
Prep:
45 Min
Cook:
1 Hr

Ingredients

1 lb
lean ground beef ( i use chuck)
1 large
onion, peeled and chopped
3 c
peeled and chopped potatoes
4
peeled and sliced carrots
1 c
sliced celery
2 can(s)
16 oz whole tomatoes chopped
4 -5 c
water
1 Tbsp
salt
1/4 tsp
black pepper
1 Tbsp
vinegar
1 Tbsp
sugar
1/4 tsp
crushed basil leaves
1
bay leaf
2
beef bouillon
2 c
sliced okra, fresh or frozen
1
16 oz bag whole kernel corn
2 c
purple hull peas, fresh, canned or frozen
1 can(s)
16 oz cut green beans

CRACKLIN CORN BREAD

2 c
self rising corn meal
1/2 c
self rising flour
1 medium
egg, beaten
4 Tbsp
cooking oil
1
2 oz bag of pork skins, crumbled
1 c
butter milk

Step-By-Step

1Brown ground beef in a dutch oven until slightly brown, drain off fat.
2Add raw vegetables, salt pepper,vinegar, sugar,basil, bay leaf,beef boulions, and water, Simmer 30 minutes or untill tender.
3Add canned vegetables and cook 30 more minutes. Serve hot with Cracklin Corn Bread
4CRACKLIN CORN BREAD: Mix cornmeal, flour,egg, oil, pork skins, and butter milk. Pour into a well greased 10 inch iron skillet (I use yellow Crisco.
5Bake in a preheated oven at 450 degrees F until nice and brown.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy