Granny'S Homemade Vegetable Beef Soup With Hot Water Cornbread

• Vegetable Beef Soup
• 1 lg can of Tomato Juice
• 1 lg can of V-8 Vegetable Juice
• 1 6-8oz can tomato paste
• 2 lbs of stew beef cut into quarter inch cubes
• 2 lg yellow onions, coursely chopped
• 4 stalks of celery sliced small for easy cooking
• 2 lg bags frozen mixed vegetables
• 4 beef boullion cubes
• 2 tbsp soy sauce
• 3 cups water
• salt & pepper to taste.
• (optional) add 2-3 diced potatoes to give the soup some extra rib sticking goodness.
• Hot Water Cornbread
• 2 cups of regular yellow cornmeal
• 1 cup of all purpose flour
• 1/2 cup of sugar
• 2 tsps baking powder
• 1/4 tsp salt
• 2-3 eggs depending on the size of the eggs
• about 2 cups of hot water
• 1/4 cup of cooking oil or melted shortening.

1. In a 10 quart pot, pour the V-8 juice, tomato juice, tomato paste, boullion cubes, soy sauce and water. Adjust the water so the soup is not thin and watery. You may need more or you may need less. Bring to a boil and reduce heat to a simmer. Add the beef, onions and celery. Let them simmer until they are almost done about 1 hour on low heat. Stir occassionaly to be sure the liquids do not evaporate and leave a consentrated soup. Add the vegetables and potatoes at this point and continue to simmer until all are tender and done. Salt and pepper to taste, but remember the boullion cubes and soy sauce has a salt content so taste before adding additional salt.
2. I find that some hot water cornbread goes very well with this soup. Fall and Winter can be easily tamed with this soup in your tummy.
3. Hot Water Cornbread
4. Mix all the dry ingredients in a large mixing bowl blending them tgether by stirring. Make a well in the center and add the eggs. mix slightly until mixter is lumpy. Add hot water a little at a time until you get a mixter the consistency of cake batter. Heat a cast iron
5. skillet or griddle to cook the cornbread. You can spray it with a non-stick spray, but only the oil kind. NO buttery or baking powder sprays. Ladle the mixture onto the skillet or griddle about a good serving spoon size for each cake. when it starts to bubble on the top, flip it over, cook until done and place it on a serving plate. Repeat until all the batter is cooked. This should yield about 12 to 15 nice size cakes. If you want smaller cakes just ladle on a smaller amount. Serve with the soup while hot and enjoy.

vegetable beef soup, tomato juice, vegetable juice, tomato paste, beef, yellow onions, stalks of celery, mixed vegetables, soy sauce, water, salt, potatoes, water, regular yellow cornmeal, flour, sugar, baking powder, salt, eggs, water, cooking oil

Taken from www.epicurious.com/recipes/member/views/grannys-homemade-vegetable-beef-soup-with-hot-water-cornbread-1207161 (may not work)