southern vegetable and beef soup with hoe cakes
Homemade Vegetable Beef Soup Recipe (with Slow-Cooked Beef)
Ingredients:
For the Beef:
• 2 lbs beef chuck roast (or stew meat)
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• Salt and pepper to taste
• 6 cups water or beef broth
For the Vegetable Soup:
• 2 medium potatoes, peeled and diced
• 1 cup okra, sliced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 cup lima beans (fresh or frozen)
• 4 large tomatoes, diced (or 1 can diced tomatoes)
• 3 celery stalks, chopped
• 1 onion, chopped
• 4 cups beef broth (use reserved slow cooker broth)
• 1 tsp smoked paprika
• 1 tsp thyme
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• Optional: 1 tbsp Worcestershire sauce
Instructions:
1. Slow-Cook the Beef:
• Season the beef with salt and pepper. Place it in a slow cooker with the onion, garlic, bay leaves, and 6 cups of water or broth.
• Cook on low for 10 hours or until the beef is tender.
• Remove the beef, shred it, and reserve the cooking liquid to use as broth for the soup.
2. Prepare the Soup:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking until softened (about 5 minutes).
• Add the diced potatoes, okra, corn, peas, lima beans, tomatoes, and shredded beef. Stir well.
• Pour in 4 cups of the reserved beef broth. Season with smoked paprika, thyme, black pepper, and salt. Add Worcestershire sauce if using.
• Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 30-40 minutes, or until the vegetables are tender.
3. Serve:
• Ladle the soup into bowls and serve hot with freshly made hoe cakes on the side.
Hoe Cakes Recipe
Ingredients:
• 1 ½ cups cornmeal
• ½ cup all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional)
• 1 ½ cups boiling water
• ½ cup milk (or buttermilk for extra flavor)
• 1 egg, beaten
• 2 tbsp butter or bacon grease, melted
• Oil or butter for frying
Instructions:
1. Prepare the Batter:
• In a large bowl, combine the cornmeal, flour, salt, and sugar (if using).
• Slowly pour in the boiling water, stirring constantly to form a thick paste. Let it sit for 5-10 minutes to cool slightly.
• Stir in the milk, beaten egg, and melted butter or bacon grease until a thick, pourable batter forms. If the batter is too thick, add a little more milk.
2. Fry the Hoe Cakes:
• Heat a cast iron skillet or griddle over medium heat and add a thin layer of oil or butter.
• Drop about ¼ cup of batter onto the skillet, spreading it out slightly into a small pancake shape.
• Cook for 3-4 minutes on each side, or until golden brown and crispy on the edges.
• Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
3. Serve:
• Serve warm with your homemade vegetable beef soup. Hoe cakes are delicious on their own, but you can also spread butter or drizzle honey on them for added flavor.