Mary Beth’s Kitchen: Southern Vegetable Soup & Corn Bread
Cozy Up with Southern Comfort: Vegetable Soup & Cornbread
Is there anything more comforting than a warm bowl of soup paired with a slice of freshly baked cornbread? This Southern Vegetable Soup & Cornbread recipe is a hug in a bowl – packed with fresh vegetables and bursting with flavor. It’s the perfect meal for a chilly evening, a family gathering, or simply when you need a little bit of comfort food.
This recipe isn’t just about deliciousness; it’s about embracing simple, wholesome ingredients. We’ve used organic diced tomatoes and fresh-ground whole wheat flour to create a dish that’s both satisfying and nourishing. The sweetness of the corn and the slight tang of the okra perfectly complement the savory vegetables, while the homemade cornbread adds a delightful texture and a touch of sweetness.
What makes this Southern Vegetable Soup special?
- Freshness: We prioritize fresh, seasonal vegetables for the best flavor and nutritional value.
- Homemade Cornbread: Forget store-bought mixes! Our cornbread recipe is quick, easy, and incredibly delicious.
- Versatility: Feel free to adapt the vegetables to your liking or what’s available. Zucchini, squash, or even a handful of spinach would be great additions.
- Comfort in Every Bite: This soup is truly a labor of love, and you can taste it in every spoonful.
Tips for the Perfect Soup & Cornbread:
- Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together beautifully.
- Don’t Overmix the Cornbread: Overmixing can result in tough cornbread. Mix just until the ingredients are combined.
- Grease the Baking Dish Well: This will ensure the cornbread doesn’t stick.
- Adjust Seasoning: Taste as you go and adjust the salt and pepper to your liking.
Frequently Asked Questions:
Q: Can I use frozen vegetables in the soup?
A: Yes, you can! Just be sure to thaw them before adding them to the soup.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator.
Q: Can I make the cornbread ahead of time?
A: You can bake the cornbread a few hours ahead of time and reheat it before serving.
Q: Is this recipe vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and ensure your honey is plant-based or substitute with maple syrup.
Q: What kind of oil can I use?
A: While we recommend olive oil, you can also use avocado oil or another neutral-flavored oil.
We hope you enjoy this heartwarming Southern Vegetable Soup & Cornbread recipe as much as we do! It’s a perfect way to bring a little bit of Southern comfort to your table.
Southern Vegetable Soup & Cornbread
Ingredients
- 2 cans organic diced tomatoes 14-oz cans
- 2 cups water
- 1 ear fresh corn white or yellow
- 1 cup fresh okra chopped
- 1/2 cup Vidalia onion chopped
- 1/2 tablespoon olive oil
- 1 carrot sliced
- 1 clove garlic chopped
- 2 teaspoons salt
- 1 Yukon gold potato peeled and chopped
- 1 cup green beans chopped small, fresh or frozen
- 1/2 teaspoon pepper
- 1 stalk celery chopped
- 1 cup whole wheat flour fresh-ground
- 1 cup popcorn fresh-ground, organic
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup honey up to 1/2 cup
- 1 1/4 cups skim milk
- 1/4 cup olive oil
- 1 egg
Instructions
- Sauté onion in olive oil until translucent. Add diced tomatoes, water, corn, okra, carrot, garlic, salt, potato, green beans, celery, and pepper. Bring to a boil, then reduce heat and simmer for 60 minutes.
- Preheat oven to 350°F (175°C). In a large bowl, combine flour, popcorn, baking powder, and salt. Add honey, milk, olive oil, and egg. Mix well.
- Pour batter into a greased 8x8 inch baking dish. Bake for 20-25 minutes, or until golden brown.
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