In the Kitchen: Soups, Breads, and More

Before we enter into April, I have a few recipes that I want to share here, so that I can add them to my list of "Our Family Recipes" page. (Having them here, is a way for easy sharing when a family member or a friend asks me for a recipe!) And it is nearing the time when we change from "soup season" to spring/summer menus! These are a few of the things that I have prepared in my kitchen in the last weeks/months. 

This Crock Pot Broccoli Cheddar Soup was a new soup for me to make, also from a new recipe source, The Country Cook. It was easy to prepare, and very delicious! I will be keeping it with my collection of favorite soups!

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We love to serve homemade sourdough bread together with a bowl of soup during the colder winter months. These past months I've been able to continually have two kinds of sourdough on hand. I've been making sandwich bread, along with the Artisan-style of sourdough bread. 

I love the sandwich sourdough loaf by Second Rise Sourdough ... you can find her on Instagram which is where I found this recipe.

It works well to slice the sandwich-style bread loaves before freezing them, placing a small piece of wax paper between slices for easy removal slice by slice.

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Everyone loves to have a good chili recipe, and this one has been our favorite for a l-o-n-g time. I recently realized that I have not included my chili recipe here on my blog yet! If you prefer chili that does not include tomato chunks, you will love this tasty chili recipe. 

Print Recipe

Chili

Source: Family Favorites

Course: Main/Soup

Serves: 10

Ingredients

• 1 ¹⁄₂ pounds ground beef
• ¹⁄₃ cup onion chopped
• ²⁄₃ cup ketchup
• ¹⁄₂ cup water
• ¹⁄₄ cup celery chopped
• 2 tablespoons lemon juice
• 1 tablespoons honey
• 1 ¹⁄₂ teaspoons worcestershire sauce
• 1 ¹⁄₂ teaspoons salt
• 1 teaspoon vinegar
• ¹⁄₄ teaspoon mustard, dry
• 3 cans kidney beans including liquid
• 1 can tomato juice (46 fl oz can)
• 5 teaspoon chili powder

Directions

1. Fry ground beef and onion till beef is lightly browned. Drain.
2. Add rest of ingredients through the dry mustard.
3. Simmer, covered, for 30 minutes
4. Add kidney beans (undrained), tomato juice, and chili powder; heat.
5. Note: For the kidney beans, sometimes I use 2 cans of light red kidney beans and 1 can of dark red kidney beans ... or vice versa.

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In early February I prepared my Favorite Baked Spaghetti dish for a special family meal. I love recipes that can be prepared ahead of the actual serving day, and this recipe works perfectly for preparing ahead of time. I doubled the recipe, and prepared one recipe in an 9x13 in. pan, and the other in two 8x8 in pans. One of the square pans was for the freezer for another time, and the 9x13 in and the other square pan were kept in the refrigerator before baking the following day when our family was here.

A delicious spaghetti dish ... you can find the recipe by clicking here: Favorite Baked Spaghetti.

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Baked Ham and Swiss Sliders was another meal that I served when family was here in early February. I love this easy recipe ... so easy and delicious! Good anytime of the year!

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I am thankful for good food, and also am thankful for the change of seasons ... there is much to enjoy "In the Kitchen" each season of the year!