Vegetable-Beef Soup
Cheesy Cornbread Muffins
Ingredients
- 1 lb ground beef
- 1 zucchini, halved and sliced
- ½ cup chopped onion
- 1 Tbsp minced garlic
- 1 (16-oz) pkg frozen mixed vegetables
- 2 (14.5-oz) cans diced tomatoes with Italian seasonings
- 1 (32-oz) carton chicken broth
- 1 (15-oz) can great Northern beans, drained and rinsed
Instructions
- Cook beef, zucchini, onion, and garlic in a Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot.
- Add mixed vegetables and remaining ingredients; bring to a boil, reduce heat, and simmer 10 minutes.
Side Dish Ingredients
- 2 (8.5-oz) pkg buttermilk cornbread-and-muffin mix
- 1 cup shredded Cheddar cheese
Side Dish Instructions
- Prepare cornbread batter as directed on package for muffins; stir cheese into batter. Bake according to package directions.
Budget Friendly Meal Plan
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