My friend’s mom, Faye Howard Frost, who was like a second mom to me, loved for me to make her soup and cornbread. Any time her daughter Tiffany would attempt to make it, Faye would call me and say, ”Rissa, can you make me some soup and cornbread because Tiffany ain’t do it right.” She made me make it so much that I named it after her, Faye’s Soup.
Faye was diagnosed with cancer. After her chemo treatments, she would have a hard time with eating, but she always said she could get my soup down though.
I miss her so much. Her face would light up every time she saw me. She always made me feel like I had to be there for everything. And when I couldn’t make it to something, she never made me feel bad about it. She loved me and I loved her. She was always so full of life with such a beautiful smile. She had a heart of gold. And even though she isn’t here physically the love she gave was enough for me to carry in my heart forever. I’ll never forget her last text message to me. She said, “I love you. Remember, I have two daughters; you and Tiffany.”
Rest on Momma Faye. I love you, and every time I make that soup I will always think of you.
Today I’d like to share Faye’s Soup with each of you. I hope you enjoy it as much as Faye did.
- 1 pack Neckbones
- 1 pack Hamburger meat
- Mixed vegetables of your choice. I use succotash in a can. I preferred to use that because of the juice.
- String beans
- Salt and Pepper to taste
- A pinch of sugar
- And don’t forget the most important ingredient that I always made sure I put in: lots of LOVE.
For the Cornbread
I used the Jiffy brand cornbread/corn muffin mix, and follow the directions on the box. I did add a few things to the mix, but I think I’ll keep those a family secret.