Easy Vegetable Soup
Hot Baked Cornbread
Ingredients
- ½ (16-oz) pkg frozen vegetables for stew
- ½ (12-oz) pkg frozen mixed vegetables
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with Italian seasonings
- 1 (32-oz) carton chicken broth
- 1½ tsp Italian seasoning
- ½ (12-oz) pkg frozen chopped spinach, thawed
Instructions
- Bring all ingredients except spinach to a boil in a Dutch oven over medium-high heat; reduce heat, and simmer 20 minutes.
- Place spinach between several layers of paper towels; squeeze dry. Stir spinach into soup, and cook 3 minutes or until thoroughly heated.
Side Dish Ingredients
- 1 (6-oz) pkg buttermilk cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
