Buckeye Bean Soup With Corn Bread Recipe
Seattle Gourmet Foods Review
What do you like to cook when it’s cold outside? One of the favorites over here at Grandma Juice’s house is a good hearty soup with a warm, fresh from the oven corn bread on the side. Typically, this is Grandpa Juice’s FAMOUS Potato Soup (I’m humoring him with the ‘famous’ bit, but we do love it!) We recently received some products from Seattle Gourmet Foods. And, I have to admit to being a wee bit leery at first. I mean, trying to convince a 5 year old to eat his veggies is tough. Trying to convince a 5 year old to eat soup with beans I imagined would be impossible. Not so my Juicey readers, not so at all! Check out this Buckeye Bean Soup With Corn Bread Recipe… it was a fantastic, delicious surprise! And, with the cold weather quickly moving out, can I suggest you make it quick! It is after all, approved by our picky 5 year old.
First, we need to start with the ingredients! It passes the “I can pronounce this” test! Beans, Peas, Lentils, Barley, Chili Powder, Salt, Garlic, Onion… PASSED!
1 Box Buckeye Bean Soup
1 Seasoning Packet (included)
4 Cups Water (for thicker soups, I’d add maybe 3)
1 lb Chopped Ham (this is optional, but well worth it!)
1 Large Onion, Chopped
2 Cans Tomatoes, Chopped (we used Rotel brand with mild jalapeno flavor)
The night before you plan to serve, rinse dry beans, peas, lentils. Place dry bean mixture and 4 cups of water into stock pot and let soak over night. Easy, right? And, I’ve read soaking the beans over night helps prevent gas… who knew!
Drain off water from beans, peas, lentil and add a fresh 4 cups of water. Bring to a boil for 45 minutes. Then simply add the remaining ingredients. Ham, tomatoes, seasoning packet, heck you can even chop up some celery and potatoes and toss those in as well!
THIS made the house smell ooooh sooooo yummy as we let it simmer for the next 5 hours.
After a couple rounds of Dance moves on the XBox and a nap (Don’t judge, Graadma loves naps!) We were all getting prety hungry and it was time to start on our Corn Bread.
Again, can it pass the “I can read this list? Unbleached Wheat Flour, Sugar, Yellow Cornmeal, Baking Powder, Salt, Natural Vanilla Flavor. Passed!
1 Box Buckeye Corn Bread Mix
2 Large Eggs
1 Cup Milk
Preheat oven to 375*. Grease an 8X8 baking pan. With all the love in your heart, BEAT the eggs, oil and milk in mixing bowl. Slowly add the corn bread dry ingredients and stir together making sure it’s well incorporated. **If you over beat or mix to rough here… it won’t be as light and fluffy later. BEAT the eggs, not this combined mixture… Pour batter into greased pan and bake for 35-40 minutes. You’ll know when it’s done if the top has turned a nice golden brown and a knife will come out clean when inserted in the center. Pull from the oven and slice after allowing it to cool down just a bit. (side note – for a cool twist to entertain the small frys or Grandpa, make Corn-FFins!! Just use muffin cups rather than a baking pan)
And now… it is time to eat! Gather the fam around the table (we had the in-laws over) and watch as the 5 year old’s face drops. BEANS!!! BEANS!!! ICK… That’s a quote. Do the usual ‘You don’t know if you like it if you don’t try it’ act and…. he ate 2 whole bowls and I lost count of how much corn bread. The soup is hearty and full of flavor. The corn bread is soft, fluffy and not even in the same league as a typical store bought box. We had plenty left over for lunch the next day and were really sad when it was gone.
The generous folks over at Seattle Gourmet Foods are offering ALL Grandma Juice readers a special 15% off discount from now until the end of March. Use the coupon code: GJDEAL. The soup normally sells for only $4.95 and the Corn Bread sells for $5.45. And totally worth every penny!
Our Vote: 2 Spoons Up!
On this delish Buckeye Bean Soup With Corn Bread Recipe!
You can check out their entire line of gourmet Food items through their website
Seattle gourmet Foods.