Brown one pound of beef with one medium sized onion
Cut up a cup of potatoes (uncooked), carrots, green beans, and any other vegetables you would like in the soup. Try not to use anything like eggplant or squash, those vegetables will become slimy as the soup cooks.
Throw all the cut vegetables in the pot with the browned beef and onions.
Dice a garlic clove, you can use more if you like lots of garlic.
Add frozen or fresh corn and a can (with the juices) of diced tomatoes and add water to cover the mixture.
Add a clove of garlic, more if you like your soup with an extra kick!
Add pepper, basil, a bay leaf and salt.
Simmer for a few hours, it's best the next day!
Preheat your oven to 350 degrees
Line a cupcake tin with paper liners
Sift together flour, salt and baking powder
Cream sugar and room temperature butter
Add eggs to butter and sugar mixture, check for shells!
Add vanilla
Measure your milk out
Slowly add flour mixture, alternating with your milk
Fill up the tins 3/4 full, I however made a mess with the top one!
Bake for 20 minutes and they will turn out golden!
I use canned frosting and add some food coloring
Little eyes...
Big eyes...
Brown one pound of beef with one medium sized onion
Cut up a cup of potatoes (uncooked), carrots, green beans, and any other vegetables you would like in the soup. Try not to use anything like eggplant or squash, those vegetables will become slimy as the soup cooks.
Throw all the cut vegetables in the pot with the browned beef and onions.
Add frozen or fresh corn and a can (with the juices) of diced tomatoes and add water to cover the mixture. 
Add a clove of garlic, more if you like your soup with an extra kick!
Add pepper, basil, a bay leaf and salt.
Simmer for a few hours, it's best the next day!
