10-Minute Vegetable Soup & Skillet Cornbread(no can goods)

Updated: Sep 12




10-Minute Vegetable Soup & Skillet Cornbread


This is the easiest, quickest, healthy vegetable soup you'll ever make. You can prepare this vegetable soup and skillet cornbread combo in just a few short minutes and shut EVERYBODY up! Even the kids will gobble this down. Yes Siiir! Let's go👍🏼


VEGETABLE SOUP INGREDIENTS

  • 3-Tblsp Salted Butter (You can opt for vegan butter)

  • 1-Whole Sweet Onion (chopped)

  • 3-4 Cloves Fresh Garlic (chopped)

  • 1-Bag Mixed Vegetables (Frozen)

  • 1-Bag Whole Okra (Frozen)

  • 1-Tblsp Keith's Farm Garlic Butter Seasoning

  • 1-Tblsp Keith's Farm Garlic Salad & Greens Seasoning

  • 1-Tblsp Keith's Farm Garlic Chicken Seasoning

  • 1-Tblsp Onion Powder (I use Great Value)

  • 1-TblspGarlic Powder (I use Great Value)

  • 1-TspCumin (I use McCormick)

  • Basil

  • 1-32oz Jar Cold Pressed Organic Tomato Juice (I use "Lakewood" brand in Refrigerator section at Walmart)


Directions

  1. Melt butter in soup pot on medium heat.

  2. Add onions, mixed veggies, stir, cover with a lid and cook for 5-minutes

  3. Add Garlic, okra, all seasonings, stir, cover and cook for 5-minutes more.

  4. Mix cornbread mixture while waiting.

  5. Turn heat off from under the soup. Take the lid off, stir and recover until cornbread is done.

  6. Ladle soup into bowl and top with basil sprinkles.

Note: Okra will still be a little firm with a little bite to it. Okra only becomes slimy when it is over cooked. No slime here....


*Makes 4-5 bowls*

SKILLET CORNBREAD INGREDIENTS

  • 2-Tblsp Butter

  • 2-Tblsp Coconut Oil

  • Non Stick Spray

  • 1/2-Cup Cornmeal

  • 1/2-Cup Self-Rising Flour

  • 4-Tblsp Sugar

  • 1-Egg

  • 1/2-Cup Soy Milk

Directions

  1. Mix all dry ingredients together in a 4-Cup Pyrex Pour Cup.

  2. Mix egg and milk in separate cup.

  3. Pour wet ingredients into dry ingredients and mix.

  4. Heat the butter and coconut oil in a large skillet over medium heat.

  5. Once the oil is sizzling a bit, pour about 3-4 Tblsp of batter for each piece of cornbread.

  6. Cook until you see holes forming in the batter and then flip the cornbread over and cook them about 20-30 seconds more, then remove from skillet.

Note: You should be able to cook them in batches of 3. Spray skillet with Non Stick Spray between batches.)


*Makes 9-Pieces of Skillet Cornbread*


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April Askew

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A dedicated Health and Fitness Life Coach with a Bachelor's in Psychology, whose passion is helping others shake off societal restraints, by helping them uncover and over come the basis of their belief systems, that prevent them from becoming their best selves and living their best life.


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