I love to cook almost as much as I do garden. So the other night it was cold and I decided to make some homemade soup and cornbread. It really turned out yummy so I wanted to share the recipes. The first is my navy bean soup. This is so easy to make, rather inexpensive and great for cold winter nights. Check this out...
Navy bean soup
3 cans of navy (or northern) beans-if you are feeling energetic, home cooked beans work great
2-3 cans of chicken broth(homemade works too)
1 package of smoked sausage sliced - I used Butterball turkey sausage(comes in links)
1 can of rotel tomatoes
2-3 red potatoes cubed or chopped
1 package of frozen soup mix-not thawed
Brown sausage in Dutch oven, then add beans, broth, tomatoes and potatoes. I usually bring this up to almost boil and then lower temp. When potatoes are almost done I add the soup mix and seasonings and let simmer. I don't really know how long it simmers, just long enough for the seasonings to cook into the soup.
1 cup of yellow cornmeal (not cornmeal mix)
2-3 Tblsp. all purpose flour
1/4 cup sugar (you can reduce the amount or not use at all)
2 tsp. baking powder
1/2 tsp. salt
2 Tblsp. oil
2 eggs-lightly beaten
Sweet milk, mix to desired consistency
1/2 can of cream style corn
1 Tblsp. or more chopped pickled jalapenos(can leave out if you prefer)
Mix all dry ingredients together. Add oil, eggs, milk, corn and jalapenos. Bake in 425 degree oven until done. It usually bakes in 20-25 minutes. Can test to see if it is done by lightly pressing down, if done it should spring back up. I usually heat my pan with a bit of oil in the oven and then put the cornbread in it to cook.
Like spaghetti, this soup is better on the second day. I hope you enjoy this as much as we do!