Recipe(tried): Monday must have been soup day - Vegetable Beef Soup, Palmer-Beech Banana Cupcakes

day. I came home and made vegetable beef soup and banana cupcakes. I served the soup with sliced cheese, crackers, red globe grapes, and, of course, sweet tea with lemon. For dessert, we had the banana cupcakes. This cupcake recipe is one that my mother made for me many, many times. To me, soup on the stove and muffins/cupcakes in the oven remind me of when I was a little girl.

I hope that you enjoy the recipes.

VEGETABLE BEEF SOUP

1 quart beef stock
1 large can of tomatoes, cut into small pieces
1 can green beans, including liquid
leftover zipper peas (from lunch on Sunday)
1 can whole kernel corn, including liquid
1 lb. ground beef, cooked and drained
2 Italian sausages, cut into small pieces, cooked, and drained
1 cup yellow onions
1 cup red bell pepper, diced
Seasoned salt and pepper
2-3 cups of water
2 potatoes, peeled and diced
2-3 large carrots, scraped and sliced into small pieces
3/4 cup quick barley

Pour the beef stock into a large pan. Add ground beef and Italian sausage. In a microwave-safe bowl, microwave onions and bell pepper until onions are translucent. Add onions and bell pepper to the beef mixture. Add carrots, potatoes, peas, green beans, corn, and tomatoes. Season with salt and pepper. Add water as needed. Let this mixture come to a slow simmer and let it simmer for 2 hours. Stir the mixture and add the barley. Cook for an additional 15 minutes.

PALMER-BEECH BANANA CUPCAKES

1/3 cup margarine or butter
1 cup sugar
2 eggs, beaten
2 or 3 very ripe bananas
4 Tbsp. buttermilk
1 tsp. vanilla extract
1 1/2 cups sifted self-rising flour
1/2 cup chopped nuts

Cream the margarine, or butter, and sugar. Add the beaten eggs. Beat until light and fluffy. With a fork, mash bananas and add buttermilk and vanilla extract. Add banana mixture to egg mixture. Stir in the flour and the nuts. Bake in well-greased cupcake tins in a moderate oven--325 for 20-24 minutes or until cupcakes are done.