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.


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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

Directions Step-By-Step

1
Brown ground beef in a dutch oven until slightly brown, drain off fat.
2
Add raw vegetables, salt pepper,vinegar, sugar,basil, bay leaf,beef boulions, and water, Simmer 30 minutes or untill tender.
3
Add canned vegetables and cook 30 more minutes. Serve hot with Cracklin Corn Bread
4
CRACKLIN 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.
5
Bake in a preheated oven at 450 degrees F until nice and brown.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy