Vegetable Beef Soup and Cornbread

Today, I am linking up with Kelly's Korner Blog and sharing my favorite soup recipe. I also added my cornbread recipe that I make with it.

My boyfriend's favorite food is vegetable beef soup. I swear he can eat it ALL year. :) The recipe is his mom's, but I have changed it some to fit our needs. Enjoy


Vegetable Beef Soup with Homemade Cornbread

Cornbread

1 1/2 cups of corn meal 

1 egg

1 Huge spoonful of Mayo 

water 

Preheat oven to 350 degrees. Stir together all ingredients. Add enough water to make a little soupy. Pour into small iron skillet or muffin pan. Bake until lightly brown on top. 

Vegetable Beef Soup 

1 1/2- 2 lbs of stew meat or roast cut up in cubes

1/2 cup of oil 

1 cup flour

1 28 oz can petite diced tomatoes

1 14.5 oz can diced tomatoes with green chilies 

1 14.5 oz can of corn 

1 14.5 oz sliced carrots

1 14.5 oz green beans (cut) 

1 tsp garlic salt 

1 tsp meat tenderizer 

1 tsp steak seasoning

1 tsp beef bouillion granules 

2 med pototoes (peeled and cut) 

(I do not follow the spices, I usually just pour til I think it is enough) 

Coat meat in flour and brown in skillet stirring often. When meat is browned drain fat. Pour all can vegetables (undrained) over meat in a dutch oven. Add spices and potatoes to soup. Bring to a boil. Reduce heat to medium. Cover and simmer. Stir often all the way to the bottom of the pan. Cook1 to 1 1/2 hrs until meat and potatoes are tender. 

OR cook meat. Add all together and put in crockpot for 8 hrs on low. :)