There’s nothing quite like a warm bowl of homemade vegetable soup paired with freshly baked buttermilk cornbread on a chilly evening. This recipe is simple, wholesome, and full of rich, comforting flavors. The buttery, golden cornbread complements the hearty soup perfectly — it’s the kind of meal that feels like home.
Ingredients for the Vegetable Soup
- 1 can of mixed vegetables
- 1 can of diced tomatoes
- 3–4 red potatoes, chopped
- ½ box of elbow macaroni (adjust based on how much soup you’re making)
- 1 pound ground beef (cooked and drained)
- 1 teaspoon garlic salt
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- 4 cups chicken broth (or more, depending on desired consistency)
- ½ stick butter
Instructions for the Vegetable Soup
-
Cook the beef:
In a skillet, brown the hamburger meat over medium heat. Drain off any excess grease. -
Prepare the vegetables:
In a large pot, combine the canned vegetables, diced tomatoes, chopped red potatoes, and chicken broth. -
Add flavor:
Stir in garlic salt, Italian seasoning, black pepper, and salt. Add the butter for richness. -
Combine everything:
Add the cooked beef to the pot and bring everything to a gentle boil. -
Add macaroni:
Once boiling, stir in the elbow macaroni. Reduce heat and simmer until the pasta and potatoes are tender, about 20–25 minutes. -
Serve hot:
Ladle the soup into bowls and serve with freshly baked cornbread.
Buttermilk Cornbread
This cornbread is made using White Lily self-rising cornmeal mix and rich buttermilk. It’s fluffy inside and perfectly golden on top. Once baked, rub butter over the hot top for that melt-in-your-mouth finish.
Simple Steps:
- Mix self-rising cornmeal with buttermilk until smooth.
- Pour into a greased baking pan and bake until golden brown.
- As soon as it comes out of the oven, rub butter generously over the top.
Tips & Variations
- Add diced onions, celery, or carrots for extra depth of flavor.
- Use ground turkey or sausage instead of beef for a lighter or spicier version.
- For a thicker soup, reduce the amount of broth slightly.
- Cornbread can also be baked in a cast-iron skillet for that traditional crispy edge.
Storage
Refrigerate leftover soup in an airtight container for up to 4 days, or freeze for up to 2 months. Cornbread can be wrapped and stored at room temperature for up to 2 days, or refrigerated to last longer.
Final Thoughts
This hearty vegetable soup with buttermilk cornbread is the perfect comfort meal — simple to prepare, rich in flavor, and incredibly satisfying. Whether you’re cooking for your family or warming up after a long day, it’s a cozy dish that never disappoints.
