Bountiful Beef Soup with Corn Muffins
Everyone will love this thick, rich beef soup made with ground beef and served with sweet corn muffins.
How many servings?From kitchen to table in 1 hour.
extra lean ground beef
beef broth
water
tomato sauce
uncooked brown rice
ricotta cheese
cream of chicken soup
canned diced jalapeno pepper
green beans
onion, diced
celery, diced
zucchini, diced
Italian seasonings
lemon pepper
Corn Muffins - Makes 12
3/4 cup sugar
2 eggs
1/2 cup olive oil
1 1/2 cups flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 1/2 cups milk
Directions
- Brown beef in a skillet over medium heat. Drain and place
in a crockpot.
- Add remaining soup ingredients to crock pot and cook on
low for at least one hour.
- 30 minutes before serving, prepare muffins.
- Preheat oven to 350 degrees. Spray muffin tins with non-stick
cooking spray.
- In a large mixing bowl, combine sugar, eggs and olive
oil. Mix well.
- Dump flour and cornmeal on the top of the sugar, egg and
oil mixture. Sprinkle baking powder over the top.
- Using a fork, blend baking powder into flour and cornmeal
and continue stirring to blend flour mixture into the sugar,
egg and oil.
- When batter is thoroughly mixed, add milk and stir.
- Use a 1/3 mixing cup to pour batter into muffin tins.
- Bake at 350 degrees for 20 minutes or until golden brown.
- Serve with hot soup.