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Bountiful Beef Soup with Corn Muffins

You and your family will love this thick, rich beef soup made with ground beef and served with sweet corn muffins.

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Serves 4

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8 ounces extra lean ground beef
2 1/2 cups beef broth
2 cups water
2 cups tomato sauce
1/4 cup uncooked brown rice
1/4 cup ricotta cheese
1/4 cup cream of chicken soup
4 teaspoons canned diced jalapeno pepper
4 ounces green beans
4 ounces onion, diced
2 ounces celery, diced
2 ounces zucchini, diced
1 dash Italian seasonings
1 dash 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

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Directions

  1. Brown beef in a skillet over medium heat. Drain and place in a crockpot.
  2. Add remaining soup ingredients to crock pot and cook on low for at least one hour.
  3. 30 minutes before serving, prepare muffins.
  4. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray.
  5. In a large mixing bowl, combine sugar, eggs and olive oil. Mix well.
  6. Dump flour and cornmeal on the top of the sugar, egg and oil mixture. Sprinkle baking powder over the top.
  7. Using a fork, blend baking powder into flour and cornmeal and continue stirring to blend flour mixture into the sugar, egg and oil.
  8. When batter is thoroughly mixed, add milk and stir.
  9. Use a 1/3 mixing cup to pour batter into muffin tins.
  10. Bake at 350 degrees for 20 minutes or until golden brown.
  11. Serve with hot soup.
Nutritional Information for Bountiful Beef Soup with Corn Muffins
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