I haven’t cooked anything in three whole months but last night I suddenly decided it was time. Dave was very surprised to find dinner ready when he got home from work! Let’s just say that we have been eating cereal and sandwiches or eating out for the past three months. I still feel nauseous but I can look at food again so I am HAPPY!
I love this very simple vegetable soup. You can substitute all fresh veggies but I was going for easy!
Vegetable Soup
- 1 package frozen mixed vegetables (corn, green beans, carrots, peas, etc.)
- 3 potatoes, peeled and cubed
- 1/2 onion, finely chopped
- 1 can diced tomatoes, with juice
- 1 extra can of whatever veggie you would like (I put an extra can of green beans)
- 2 teaspoons dried basil
- 2 teaspoons Worcestershire sauce
- 6 beef buillion cubes
- 6 cups water
Bring to a boil and cook until potatoes are soft, about 30 minutes.
I love this soup but I adore it with cornbread. I like salty, dry, not sweet cornbread.
Southern Buttermilk Cornbread
- 2 cups corn meal (white or yellow – doesn’t affect taste)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1-1/2 cups buttermilk (I always buy low fat)
- 2 tablespoons vegetable oil
- 1 tablespoon butter, for skillet
Preheat oven to 450°F. Stir together all of the ingredients except for the butter. Put the butter in a cast iron skillet and melt on top of the stove. Pour the cornbread mixture on top of the butter while the burner is still on and leave on top of the stove for a couple of minutes. (I have this theory that this will make the bottom of the cornbread crunchy but I don’t actually know if that is the case!) Bake in oven for 18-20 minutes. Cornbread will be done when golden brown and starting to pull away from the sides of the skillet.
I’m glad you’re starting to like food again because I just love when you post a recipe. I’ve tried a few and they are oh so yummy! The pictures alone just make me hungry!
Hope all is well with everyone! Love and hugs, Nicki (Angel Riley’s Mommy)
Thanks Nicki! I saw your Chocolate Chip Dip and French Toast Souffle recipes in the Helping Hand cookbook and plan to make both!
Oh Praise God you’re feeling a little better, Lana. I’m so hungry. Haven’t eaten a thing since your last recipe/picture posting. LOL!!! Your recipes and pictures are the best. Thanks a bunch for this yumminess. And, how exciting it is to keep up to date on your expectancy. This is a blessed time. Love In Christ…. Betty.
I definitely think that cooking the cornbread on the stovetop for a minute or two makes the crust more crunchy. Your great-grandmother, grandmother, and mother all cooked it that way. Your aunts still talk about our grandmother’s wonderful cornbread. One of my aunts (Aunt Madge) told me that when they were young and poor and had little to eat, Grandma would go into the fields and find dried up corncobs, scrape the dried corn from them, and make cornbread….Just thought I’d give you a little family cornbread history.
P.S. So glad you’re feeling better!!!
That looks seriously SO GOOD…I hate that I have gestational diabetes and wish so badly I can just eat what I want when I want it!
Boy, even at 9 pm that makes me hungry, and I just had some ice cream HAHA!! Hope you enjoyed your supper Dave. God bless you all. In Christ, Joe
It was GOOD with capitals G-O-O-D!!