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.
