Since we were out on a cruise on Easter and could not have our family gathering, we’ve reset Easter on our calendars to the day before Mother’s Day. The kids will be here, the grandkids will be here and the great grandkids will be here. It’s going to be “Soup Day” which means that we’ll make five or six huge pots of soup, various breads and desserts and after the noon meal (in our world that is dinner and the evening one is supper), we’ll have an Easter egg hunt in the back yard. And yes, we bought lots of plastic eggs and candy for the day on sale! I'm considering having our Easter late every year now that I've figured this out.
We usually have loaded baked potato soup and broccoli cheese soup and the others vary according to what the kids want. This year they want chicken and dumplings and kidney bean soup. Thought I’d share the kidney bean soup recipe with you for Recipe Sunday. It’s a hearty soup and we serve it with sliced cheddar cheese and hunks of Italian bread.
Kidney Bean Soup
2 lbs of hamburger
½ onion, chopped
Cover with water and boil until the meat is done
Add 4 cans (16 ounce) of dark red kidney beans
¾ cup of ketchup
2 cans of tomato sauce
¼ cup Worchestershire
Salt and pepper to taste
Simmer an hour, stirring often. Refrigerate leftovers if there is any and it's even better reheated on day two and three! And it freezes well for later use.