Jeni's Vegetable Soup

Jeni Shipman brought this soup to me one time and I fell in love with it. This recipe makes a lot of soup, so make sure you add a side of cornbread and invite someone over to share it with. It’s the perfect fall or winter meal when you want to snuggle up and stay warm.

What you need:

1 lb ground beef

1/2 onion, chopped

2 cloves pressed garlic

8 oz fresh mushrooms, sliced

2 (14 1/2oz) cans chopped tomatoes (I use Rotel)

1 (14 oz) can corn

1 (14 oz) can green beans

1 (14 oz) can carrots

1 (14 oz) can black-eyed peas

1 (14 oz) can tomato sauce

Cavenders’ Greek Seasoning

Here's how:

In Dutch oven, add ground beef, onion, garlic and mushrooms. Cook until meat is browned and onion and mushrooms are soft. Add 2 cans of Rotel and 1 can tomato sauce. Stir together well, simmer five minutes. Add cans of corn, carrots, green beans and black-eyed peas. Season with Cavender’s Greek Seasoning to your taste. Cover and cook for 25 minutes, stirring frequently. Serve in your favorite bowls and top with green onion. Cornbread is a must with this soup! I love Jiffy Cornbread mix. Fast and easy.