Winter time at the Johnson house has soup on more than one occasion throughout the month, and a favorite is our tried and true vegetable soup with a pan of Jiffy cornbread (don’t judge me please). I can make cornbread, but not nearly as tasty as Jiffy, a sweet cornbread mix that takes minutes to prepare, and my Mother loves it too, so it’s a win when she brags on my cooking skills and I don’t have to confess it’s from a box.
My soup recipe is always open to new adaptations, but I seldom stray from the one below.
- 1 pound of lean hamburger (browned)
- 1 medium size onion diced and cooked with the hamburger
- salt and pepper to your liking
Once burger is browned add:
- 32 oz of Chicken broth
- 46 oz can of Tomato Juice
- 14 oz cans of
- Corn
- Carrots
- Green Beans
- diced potatoes
- Kidney Beans
- Any of your favorite veggies!
- 2 Tablespoons of chili powder (more or less to your taste)
- 1 tablespoon parsley
- 2 bay leaves
- 1/4 cup of sugar (if you don’t like it sweet, you can omit this)
Bring to a boil and then reduce the heat to a simmer. The longer the better, I usually let it simmer about an hour.
Serve with a pan of cornbread or crackers and it will likely be a crowd pleaser.
Share your recipes with Ridgeview, I love trying something new!
