I know…Summer is making its final surge and 90 degree heat with blazing sun definitely doesn’t scream soup…nevertheless its Soupy Saturday!  Today’s recipe is dear to my heart because it’s my Momma’s recipe and girl is she ever an AMAZING COOK!  As I am typing and smelling the aroma (mine is stovetop simmering right now), it sparks so many memories of my childhood and i adored being in the kitchen with her.  Ladies, this is not your Hipster Vegetable Soup.  I am clearly showing my Kentucky roots with this recipe…but it is SOOOOO GOOD and super easy!

I am also going to throw in one of my favorites to serve along side this soup it is what we call “Mexican Cornbread”.  Sweet and spicy and sheer perfection!  Slice it right out of your cast iron skillet and serve with butter, or be completely Kentucky and crumble it in your soup for extra goodness!

Soup Ingredients

1 lb of Lean Ground Beef (this is optional, but i like it best with it)

1 Large 46 oz can of Tomato Juice or V8

14.5 oz can of cut green beans

14.5 oz can of sweet peas

14.5 oz can of sliced carrots

14.5 oz can of whole kernel corn

14.5 oz can of lima beans

14.5 oz can of diced potatoes

14.5 oz can of cooked cabbage (this is optional as well, but oh so yummy)

A dash of the following spices…

Cayenne Pepper, Basil, Oregano, Italian Seasoning, Garlic Sea Salt, Crushed Red Pepper, and Bay Leaves (I use two of these for seasoning).  Basically, throw in a dash of anything that sound like it might halfway add to the amazingness you are cooking up!

Directions

On the stove top, brown your meat (if you are opting for it).  Drain and place into a deep soup pot on top of your stove.  Add in all of the vegetables, DO NOT DRAIN THE JUICE…this is only going to add to the flavor.  Next add in a dash of all of your spices.  Cook all of this together on medium for about 10 minutes.  This gives the spices a chance to flavor everything without just floating on top of the Broth you are about to add.  Once you have allowed that to cook, add in your Tomato/V8 juice.  Stir together and bring to a boil.  I usually allow mine to boil and then bring down to a simmer for about 30 minutes.

Cornbread Ingredients

1 box of Jiffy Cornbread

3 eggs

1/3 cup of milk

14.5 oz can of creamed corn

1/2 cup of coconut oil (you can use vegetable)

1 small can of diced jalapeños (you can use green chile’s for less heat)

1 1/2 cups of shredded cheddar cheese

Directions

Preheat oven to 425 degrees and place a few pads of butter in your cast iron skillet.  Place skillet in the oven while it preheats.  Meanwhile, combine all of the ingredients in your mixing bowl and mix until combined.   Once butter is melted and sizzling in your skillet, remove from oven and pour over your batter into the pan.  Place in the oven and allow to bake for 25-30 minutes.  Remove and cool before serving.

Garnish it Girl!

Commit to Kentucky!  Put a slice of your Mexican Cornbread over in your soup, sprinkle some Shredded Cheddar Cheese on top and you are good to go!