Mary’s Vegetable Soup


1 onion, chopped

4 carrots, sliced

3 potatoes, cubed

1 sm. can green peas,drained

1 sm.can whole kernel corn, drained

1 sm. can lima beans,drained

1 stalk celery, sliced

1 bell pepper.chopped

bag frozen okra

1 lg. can diced tomatoes

3 cans beef broth

1/2 can tomato sauce or all if you like

Salt, pepper, garlic powder, red pepper flakes. to you taste.

In a large pan.2 tbsp. olive oil add chopped onions and peppers and let cook about 8 get the flavor going on. Nothing smells much better  than onions and peppers cooking Add vegetable and mix well before adding tomatoes and broth and all you vegetables will get a coating of all the yummy, add rest of ingredients and cook on low until all is done. This goes mighty good with a good corn muffin.


Mary’s Southern Corn Bread

2    cups self rising corn meal

1/2 cup shortening

1 lg. egg

1  1/2 cups buttermilk

mix all together well

Heat iron skillet in oven with almost 1/2 cup of Crisco oil  at 400 degrees until screaming hot. When skillet is hot ,  add 1/4 cup of hot grease in  mix stir pour in, bake 400 degrees until golden brown. If skillet is really hot you will have a really nice crispy crust If over baked it will be drier. Hope you will try it and enjoy. My brother in law says I make the best cornbread he ever eat.  Now us southern folks, we don’t like sweet corn bread , so you won’t find no sugar. Sugar may be added if you like.

This is what’s on my Kitchen table tonight. Check back soon to see what’s cooking.

Follow me at 

Twitter @mwilliams6337 also on Pinerest

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