When the weather turns cold, Mom declares it to be “Soup Day”.
The date of Soup Day is not only dependent on the temperature but also on her mood so I keep the Homemade Soup from a Can & Real Southern Cornbread ingredients on hand from early fall. One batch of soup can last all winter long because we store leftovers in the freezer, making fresh cornbread every 2-3 meals.
I consider the soup “homemade” because you can customize it to your liking. The cornbread is “Southern” because it is salty, not sweet like Northern (Yankee) Cornbread.
Homemade Soup from a Can
with Real Southern Cornbread
- 3/4 cup Chopped Okra (I use frozen okra)
- 1/2 cup Chopped Onions (I keep on hand in freezer)
- 1 cup Pasta
- 12 oz. can of Corned Beef
- 42 oz. total canned Diced Tomatoes
- 28 oz. canned Mixed Vegetables (such as Veg-All brand)
- 14 oz. canned Diced New Potatoes
- 15 oz. canned Whole Kernel Corn
- 8 oz. canned Lima Beans
- 2+ cups Water
- 2 Tbs. Butter
- Salt, to taste (I leave out of pot for salting of individual servings)
- 1 Tbs. Butter Flavored Crisco Shortening
- 2/3 cup Self-Rising Corn Meal Mix
- 1 large Egg
- ~ 1/4 cup Buttermilk (I use the reduced fat variety)
Makes variable servings in ~45 minutes.
Don’t leave out the Okra just because you think it’s “yucky”, or else the soup won’t thicken properly.
Add any other canned vegetables you like.
Cornbread ingredient quantities above are for a 6″ skillet. Simply multiply quantities by 3 for an 8″ skillet.
NOTE: I get no commission for my brand recommendations.
I just enjoy passing along useful info.
Preheat oven while preparing the soup; then make cornbread. Soup should be ready when cornbread is done.
- Place okra, onions, and pasta in a large stock pot.
- Add corned beef, chopped into bite-sized pieces.
- Add tomatoes with liquid.
- Add other canned vegetables, drained.
- Add water and butter (and salt, if desired).
- Boil and stir until macaroni is done, adding water as needed to achieve desired thickness.
- Serve with a ladle.
- Preheat oven to 350°F while preparing soup.
- Put Crisco in a small cast iron skillet (mine is 6″).
- Place skillet into oven to melt Crisco.
- Mix cornmeal, eggs, and buttermilk with a fork.
- Add buttermilk, if needed, to achieve a thick but pour-able batter.
- Swirl melted Crisco around inside of skillet to coat sides.
- Pour excess melted Crisco into batter and mix well.
- Pour batter into skillet.
- Bake on center rack until browned on top and done with a toothpick test, approximately 30 minutes for a 6″ skillet.
- Loosen cornbread with a butter knife and dump it out onto a paper towel on plate (to absorb steam and prevent sogginess).
- Slice and serve.
SERVE & EAT:
We like to crumble up a wedge of cornbread into the soup. If you decide to try this, make sure the soup has plenty of liquid and leave room for the extra volume in the bowl.
Homemade Soup from a Can is moist so leftovers freeze and microwave well.
Real Southern Cornbread doesn’t store well so we use the small skillet size to reduce leftovers. We store any excess up to a few days, wrapped in a paper towel inside an unheated toaster oven. To reheat, just microwave a slice for ~15 seconds.