Crock Pot Beef Veggie Soup w/cornbread mini muffins

When the weather turns cold, I turn to the basics of comfort food:)


Crock pot Beef Vegetable Soup

1 lb + round steak (or any other good beef) cubed  

1 can 14 1/2oz diced tomatoes, undrained

2 medium potatoes, peeled and cubed

1 onion, diced

2 celery ribs, diced

2 carrots, diced

3 beef bouillion cubes

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups water

1 cup frozen corn

1 cup frozen green beans

In a 12 qt slow cooker, combine first 12 ingredients, cover and cook on high for 6 hours, add frozen veggies and cover and cook on high for 1 hour until meat and veggies are tender.  Serve with cornbread muffins

Mini Cornbread Muffins

                                                                                                
1 cup flour
1 cup yellow corn meal

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fat free milk

1 egg

Heat oven to 400 degrees. Mix all ingredients and spoon into mini muffin pan. Bake for 15 minutes.  Makes 30.