Diva Tasting: Vegetable Soup and Corn Bread…

Vegetable Soup


2 Pounds Ground Beef

2 (46 Ounce) Can Tomato Juice or Spicy V8 ®

1 Large Onion, Chopped

1 Small Bag Of Baby Carrots, Chopped

3 Potatoes, Diced

1 (14 Ounce) Can Whole Kernel Corn (Optional)

1 Large Bag Of Frozen Green Beans

1 Pinch Ground Ginger

Kosher Salt And Ground Black Pepper To Taste


Step 1 Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the bags of green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour or longer. Add water or beef broth as needs. Serve with corn bread and beverage. Serves 12

Cast Iron Corn Bread


2 Eggs

1 ½ Cups Half-And-Half

2 ½ Cups Self-Rising White Cornmeal

½ Teaspoon Salt

3 Tablespoons Vegetable Oil

3 Tablespoons Shortening, Butter or Bacon Drippings


Step 1 Preheat oven to 450 degrees F (230 degrees C).

Step 2 Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.

Step 3 Place shortening/butter/or bacon drippings in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.

Step 4 Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.

Step 5 Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges. Do not leave corn bread in skillet after baking.


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